Thai Red Coconut Curry Soup with Frozen Dumplings

Thai red coconut curry soup with Asian dumplings in a wooden bowl.

5 from 1 vote

Thai Red Coconut Curry Soup with Frozen Dumplings

Warm up with our 15-minuteThai Red Coconut Curry Soup featuring frozen dumplings, vibrant veggies, and a flavorful broth. Easy and nourishing!

Prep Time5

Cook Time10

Total Time15

Course: dinner, lunch

Cuisine: Thai

Diet: Low Lactose

Servings: bowls

Calories: 642kcal

Author: HWC Magazine

Equipment

soup pot medium

Ingredients

1 tablespoon oil
1.5 inch ginger fresh knob grated (1.5 tablespoon ginger paste or ½ teaspoon dried ground ginger) *see recipe note
3 cloves garlic peeled and minced
2 green onions sliced thinly
2 tablespoons Thai red curry paste * see recipe notes - depending on your desired heat level
14 ounces coconut milk canned - full fat (414.5ml) - 12 to 14 ounces depending on the brand are all okay. Shake it well before opening.
2 cups chicken broth or can use vegetable broth - low sodium
10 - 12 dumplings frozen Asian (sometimes called jiaozi, gyoza)
½ tablespoon brown sugar or date paste or sugar alternative of choice
1 tablespoon fish sauce
1.5 cups frozen vegetables of choice (We used an Asian mixed vegetable blend)
1 tablespoon lime juice fresh is best

Garnishes (optional)

cilantro (Coriander)- to garnish
green onion sliced
garlic chili oil or fresh chopped chili peppers

US Customary - Metric

Instructions

In a medium soup pot or wok, add 1 tablespoon of cooking oil of choice. Then, add in freshly grated ginger, minced garlic and the white parts of the green onion. (if desired you can reserve the green slices for a garnish or add everything at once - your choice) Finally, add the Thai Red curry paste. Sauté ingredients over medium heat for 2 minutes to bloom the flavors of the curry paste.
Shake the coconut milk in the can well before opening and then pour into the soup pot with the aromatics. Stir well until the fats of the coconut milk dissolve about 1 minute. Then, add in the chicken broth and stir.
Carefully add in the frozen Asian Dumplings to the soup pot along with brown sugar or sugar alternative of choice and fish sauce. Stir and cover the pot with a lid.
Once the curry dumpling soup comes up to a boil, remove the lid from the pot and add in ⅓ of the frozen vegetables to the soup. Repeat this process 2 more times. The time clock starts when the soup comes up to the first boil. Cook the dumplings in the soup according to the time on your package. The dumplings are cooked when they float up to the top. Depending on the brand, thickness of the jiaozi wrapper and temperature of the soup broth this usually takes between 5 to 8 minutes.
Ladle the Thai red coconut curry dumpling soup into large soup bowls. Drizzle with fresh lime juice. Garnish as desired with cilantro, green onion, garlic chili oil or fresh chili peppers. Enjoy while hot.

Video

Notes

When are the dumplings cooked?

Raw frozen Asian dumplings are typically done cooking in soup when they float to the surface, the wrapper texture is not doughy, and they are steamy hot all the way through. Depending on the brand, thickness of the jiaozi wrapper and temperature of the soup broth this usually takes between 5 to 8 minutes. To ensure they are fully cooked, check that they are hot in the center and the edges are tender. If you decide to cook fresh dumplings, they take only between 3-5 minutes to cook in a soup.

Heat Level

Mild – hardly notice any spice = 1 tablespoon or less of Thai Red Chili Paste

Medium – Nice heat level without the fire = 2 tablespoons Thai Red Chili Paste

Fire Hot – Tongue on fire and bead of sweat on your brow = 3+ tablespoons of Thai Red Chili Paste.

Helpful Recipe Tips

Allow the aromatics and Thai red chili paste to cook for 2-3 minutes to bloom the flavor.
Follow this by the addition of the coconut milk to allow all the milk solids to dissolve in the heat.
Choose a quality full fat coconut milk that only has coconut and water in the ingredient list. Otherwise, you may get lumps – yep that is right.
Add the lime juice to the coconut curry dumpling soup upon serving so it is fresh and vibrant.
If using the dried ginger do not add until you add the coconut milk.
You can reduce the calories, carbs and reduce sodium level if you make our homemade Chinese dumpling recipe instead of using store bought Asian dumplings.

Leftovers and Reheating

Leftovers can be stored in a sealed container in the refrigerator for 2-3 days or frozen up to 3 months. Reheat on stove top for approximately 5 minutes or in microwave safe dish (covered to prevent splattering) in the microwave for 1 to 2 minutes until warm and toasty hot.

Nutrition