Ingredients
Scale
- 6 cups Low-Sodium Chicken Broth
- 1 (13.5 oz) can Full-Fat Coconut Milk
- 2 tablespoons Red Curry Paste
- 1/2 pound Ground Beef (or chicken)
- 24 Square Wonton Wrappers
- 1 tablespoon Fresh Ginger, minced
- 1/2 cup roughly chopped Baby Bok Choy
- 1 tablespoon Sesame Oil
Instructions
- Step 1: Prepare the Dumplings. In a small bowl, combine the ground beef and 1 teaspoon of the sesame oil. Place about 1 teaspoon of the filling mixture into the center of each wonton wrapper, moisten the edges with water, and fold and seal into your desired dumpling shape (triangle or pouch).
- Step 2: Start the Curry Base. In a large pot or Dutch oven, heat the remaining sesame oil over medium heat. Add the minced ginger and the red curry paste, stirring constantly for 1 minute until fragrant.
- Step 3: Build the Soup Broth. Pour in the chicken broth and the coconut milk. Bring the mixture to a gentle simmer, stirring well to ensure the curry paste is fully dissolved into the liquid. Taste and adjust seasoning if needed (a pinch of salt or sugar may balance the spice).
- Step 4: Cook the Dumplings. Gently drop the prepared dumplings into the simmering broth, ensuring the pot is not overcrowded. Simmer for 5-7 minutes, or until the chicken filling is cooked through and the dumplings float to the surface.
- Step 5: Finish and Serve. Add the chopped baby bok choy to the pot during the last 2 minutes of cooking until the leaves are slightly wilted but still bright green. Ladle the Curry Dumpling Soup immediately into bowls, ensuring an even distribution of dumplings and broth.
Notes
- For best texture, store leftover soup broth separately from any remaining cooked dumplings in the fridge; combine and reheat them just before serving to prevent the wrappers from becoming soggy.
- The key to a deep, complex flavor is to fully "bloom" the red curry paste with the minced ginger in the hot sesame oil, stirring for the full minute until fragrant to release the spice oils before the liquids are added.
- Reheat leftover portions gently over low heat, as aggressive boiling can cause the full-fat coconut milk to separate or "break," leaving the broth grainy instead of creamy.
- For a final touch, garnish each bowl with a squeeze of fresh lime juice and a sprinkle of chopped cilantro or green onion to brighten the richness of the coconut curry base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American