Creamy Thai Dumpling Soup (Print Version)
Tender dumplings swim in a velvety coconut curry broth with shiitake mushrooms, spinach, and fresh Thai herbs.
# What You'll Need:
→ Dumplings
01 - 7 oz ground chicken or extra-firm tofu (for vegetarian adaptation)
02 - 1 tablespoon fresh cilantro, finely chopped
03 - 1 tablespoon green onion, minced
04 - 1 teaspoon fresh ginger, grated
05 - 1 clove garlic, minced
06 - 1 tablespoon soy sauce
07 - 1 teaspoon toasted sesame oil
08 - 20 wonton wrappers
→ Soup Base
09 - 1 tablespoon vegetable oil
10 - 3 tablespoons Thai red curry paste
11 - 1 medium yellow onion, sliced
12 - 1 red bell pepper, thinly sliced
13 - 2 medium carrots, julienned
14 - 4 cups chicken or vegetable broth
15 - 1 can (13.5 fl oz) full-fat coconut milk
16 - 1 tablespoon fish sauce (substitute soy sauce for vegetarian)
17 - 1 tablespoon fresh lime juice
18 - 1 teaspoon brown sugar
19 - 3.5 oz shiitake mushrooms, sliced
20 - 3.5 oz baby spinach
21 - Fresh cilantro and Thai basil leaves for garnish
22 - Red chili slices for garnish (optional)
# Directions:
01 - In a mixing bowl, combine ground chicken or tofu with cilantro, green onion, grated ginger, minced garlic, soy sauce, and sesame oil. Mix thoroughly until evenly incorporated.
02 - Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water, fold into desired shape, and press firmly to seal. Keep assembled dumplings under a damp cloth to prevent drying.
03 - Heat vegetable oil in a large pot over medium heat. Add the Thai red curry paste and stir fry for 1 minute until deeply fragrant and the paste darkens slightly.
04 - Add the sliced onion, bell pepper, and julienned carrots to the pot. Sauté for 3 to 4 minutes until the vegetables begin to soften but still retain some bite.
05 - Pour in the chicken or vegetable broth and bring to a gentle simmer. Add the sliced shiitake mushrooms and cook for 5 minutes until they release their flavor into the broth.
06 - Stir in the coconut milk, fish sauce or soy sauce, lime juice, and brown sugar. Bring back to a gentle simmer and stir until the broth is smooth and creamy.
07 - Gently slide the prepared dumplings into the simmering soup. Cook uncovered for 6 to 8 minutes until the dumpling wrappers turn translucent and the filling is cooked through.
08 - Add the baby spinach and simmer for 1 additional minute until just wilted. Taste the broth and adjust seasoning with additional fish sauce, lime juice, or sugar as needed.
09 - Ladle the hot soup into bowls, ensuring each serving gets a generous portion of dumplings and vegetables. Garnish with fresh cilantro, Thai basil leaves, and red chili slices. Serve immediately while steaming hot.
# Expert Tips:
01 -
- The coconut broth tastes like something you would pay good money for at a restaurant, but it comes together with pantry staples you probably already have.
- Those little dumplings floating in the golden broth are irresistible, and folding them is oddly therapeutic once you get the hang of it.
- It is one of those rare dishes that feels equally right on a Tuesday night in sweatpants or at a dinner party where you want people to think you fussed all day.
02 -
- Do not crank the heat when cooking the dumplings or the vigorous boil will tear them apart before the filling has time to cook through.
- Taste your curry paste before you commit to three tablespoons, because some brands are fiercely hot and others are surprisingly mild.
03 -
- Keep a small bowl of water next to your workstation when folding wontons and rewash your fingers between every few wrappers so the sealing edges stay clean and stick properly.
- If you want the broth extra silky, scoop out a ladleful and dissolve a teaspoon of cornstarch into it before stirring it back in during the last few minutes of simmering.