Spicy, cozy, and packed with flavor—this Red Curry Dumpling Soup is comfort in a bowl. 🍜🔥 Think silky coconut broth, tender dumplings, and a hit of curry heat that warms you from the inside out.
✨ Save this one for chilly nights or when you need something quick but soul-hugging.
🛒 Ingredients • 1 package frozen or fresh dumplings • 1 tbsp vegetable oil • 1 onion, finely chopped • 1 thumb-sized piece fresh ginger, grated • 2 garlic cloves, minced • 4 tbsp red curry paste (store-bought is perfect) • 4 cups chicken stock • 1 can coconut milk • 1 tsp sugar (or to taste) • 1 tbsp fish sauce (or to taste) • 1 cup shiitake mushrooms, sliced • 1 bunch bok choy (or spinach) • Fresh cilantro, basil, or green onions for garnish • Lime wedges + chili oil (optional, but amazing!)
👩🍳 How to Make It 1. Sauté aromatics: Heat oil in a large pot. Add onion, cook 3–4 min. Stir in garlic + ginger, cook 1 more min. 2. Curry paste time: Add red curry paste, stir 1–2 min until fragrant. 3. Broth magic: Pour in coconut milk + chicken stock. Add fish sauce + sugar. Stir, bring to simmer. 4. Veg + dumpling drop: Toss in mushrooms, simmer 2–3 min. Add dumplings, cook 5–8 min (check package). Add bok choy/spinach in last minute to wilt. 5. Taste test: Squeeze in lime juice. Adjust seasoning—more salt, sugar, lime, or curry paste as you like. 6. Serve + shine: Ladle into bowls. Garnish with cilantro, basil, or green onions. Extra lime wedges + chili oil if you’re feeling bold.
