Ingredients
Scale
- 4 cups Chicken or vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 2 Tbsp Red Thai curry paste
- 12–16 Frozen beef or shrimp dumplings/wontons
- 1 Tbsp Fish sauce
- 1 Tbsp Fresh lime juice
- 1-inch piece fresh ginger, minced
- 2 cups Fresh spinach or baby bok choy
Instructions
- Step 1: In a large pot or Dutch oven, add a splash of coconut milk (from the can) and the minced ginger, heating over medium heat for 1 minute until fragrant. Add the red curry paste and cook, stirring constantly, for 1-2 minutes to toast the spices.
- Step 2: Pour in the remaining coconut milk and the chicken broth. Bring the mixture to a gentle simmer, stirring well to fully incorporate the curry paste and create the creamy soup base.
- Step 3: Once simmering, carefully add the frozen dumplings to the pot. Cook the dumplings according to package directions, typically 5-7 minutes, until they float to the surface and are heated through completely.
- Step 4: Stir in the fish sauce and lime juice. Add the fresh spinach or bok choy, stirring quickly until the greens have wilted, about 1 minute.
- Step 5: Taste the soup and adjust seasoning if necessary (add more fish sauce for saltiness, lime for brightness, or a pinch of sugar if the paste is too spicy). Ladle the soup and dumplings into bowls and serve immediately.
Notes
- For best texture, store leftover soup separately from any cooked dumplings, as the dumplings will continue to absorb the creamy broth overnight.
- Reheat gently over low heat, stirring occasionally, taking care not to boil the soup vigorously, which can cause the rich coconut milk base to separate or 'break.'
- Elevate the bowl with fresh garnishes like chopped cilantro, sliced fresh chilies for heat, or a sprinkle of toasted peanuts for a delightful crunch.
- Do not skip the crucial step of 'toasting' the ginger and red curry paste in a splash of coconut milk; this blooming process deepens the overall flavor and aroma of your final soup base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American