Creamy Thai Dumpling Soup: Rich Coconut Milk and Fresh Herbs
By Olivia Hayes
Creamy Thai Dumpling Soup offers a delightful medley of rich flavors, featuring a creamy broth, perfectly cooked dumplings, and vibrant fresh herbs. Ideal for a comforting weeknight dinner or an impressive dish for guests, each spoonful envelops your taste buds in a tantalizing blend of coconut milk and ginger. With simple ingredients and quick preparation, this soup makes for a satisfying meal that brings the essence of Thailand into your home.
Ingredients
- •1 tablespoon vegetable oil
- •1 medium onion (diced)
- •2 cloves garlic (minced)
- •1 tablespoon fresh ginger (minced)
- •4 cups vegetable or chicken broth
- •1 can coconut milk (400 ml)
- •2 tablespoons red curry paste
- •300 grams dumplings (fresh or frozen)
- •2 cups spinach leaves
- •2 tablespoons soy sauce
- •1 tablespoon lime juice
- •fresh cilantro (for garnish)
- •sliced red chili (for garnish, optional)
- •lime wedges (for serving)
Instructions
- 1
In a large pot, heat the vegetable oil over medium heat.
- 2
Add diced onion and sauté for 3–4 minutes until soft.
- 3
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- 4
Pour in the vegetable or chicken broth and bring to a gentle simmer.
- 5
Lower the heat and mix in the coconut milk and red curry paste, stirring until fully combined.
- 6
Add the dumplings to the pot, cooking according to package instructions (about 5–7 minutes if frozen).
- 7
Once the dumplings are cooked, fold in the spinach leaves, allowing them to wilt for 1–2 minutes.
- 8
Stir in the soy sauce and lime juice, adjusting seasoning to taste.
- 9
Ladle the soup into bowls and garnish with fresh cilantro and sliced red chili if desired.
- 10
Serve with lime wedges on the side for an extra citrus hit.
Nutrition (per serving)
Calories
320
Protein
7g
Fat
18g
