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Need a warm pick-me-up? This Thai Coconut Curry Soup with Dumplings will do the trick! The smooth, luscious broth paired with tasty dumplings and fragrant spices brings fancy restaurant vibes to your kitchen. It's super fast, dead simple, and packed with zingy flavors you'll crave again and again!
Benefits of This Dish
Whip up this soup in no time while enjoying amazing taste in every spoonful. It works for vegans, can be tweaked for folks avoiding gluten, and makes great use of those dumplings sitting in your freezer. The bold flavors, creamy texture, and mix-and-match toppings make it perfect for any day you want something cozy and filling.
Key Ingredients You'll Need
- Red Thai Curry Paste: 2 tablespoons (30g) sitting at room temp 70°F (21°C). Look for paste that's vibrant red, fragrant, and completely smooth without any dry patches.
- Coconut Milk: 1 can (400ml) full-fat, containing 17-19% fat, at 70°F (21°C). Make sure it's fully blended without any separation.
- Frozen Dumplings: 15 pieces (375g) kept at 0°F (-18°C), all roughly the same size (about 1.5 inches each). They shouldn't have any ice crystals or freezer damage.
- Cooking Oil: 2 tablespoons (30ml) of mild oil that can handle heat above 400°F (204°C).
- Fresh Aromatics:
- 1 medium onion (150g), chopped into 1/4-inch bits
- 3 scallions, with whites and greens kept separate, whites finely chopped to 1/8-inch
- 3 garlic cloves (15g), finely diced to 1/16-inch bits
- Fresh Mushrooms: 1 cup (100g) cut into 1/8-inch slices, firm and unblemished.
- Soy Sauce: 2 tablespoons (30ml) top-quality, traditionally fermented.
- Palm Sugar: 1 teaspoon (5g) finely shredded, or use brown sugar if needed.
- Vegetable Broth: 2 cups (480ml) at room temperature, low-salt version.
- Garnish Items:
- Chili oil: 2 tablespoons (30ml) with noticeable chili bits
- Crispy garlic: 2 tablespoons (10g) golden brown, not burnt
- Scallion greens: 1/4 cup (15g) angle-sliced to 1/8-inch
- Fresh cilantro: 1/4 cup (15g) just the leaves, no stems
How To Make It
- Setting Up
- Get your kitchen to 68-72°F (20-22°C) with humidity under 60%. Grab a sturdy pot at least 4-quarts big with a snug lid.
- Building Flavor Base
- Warm oil to 325°F (163°C) using a thermometer. Toss in onions, scallion whites, and garlic with 1/4 teaspoon salt. Let them cook 8-10 minutes until clear and the edges turn golden (similar to Pantone 7509 C).
- Adding Mushrooms
- Put in mushrooms at 70°F (21°C). Cook them 5-6 minutes until they get juicy, then dry out a bit with slightly brown edges. They should shrink about 40%.
- Creating The Curry
- Drop in curry paste, cook 2 minutes until oils start to separate and color deepens a touch. Mix in soy sauce and sugar, stirring until sugar completely melts away.
- Bringing In Liquids
- Pour in broth, let it bubble gently (205°F/96°C). Add coconut milk, keep heat at 200°F (93°C). Check flavor and texture. The broth should stick to a spoon but leave a clean path when you run your finger through it.
- Cooking Dumplings
- Drop frozen dumplings straight into the gently bubbling broth (200°F/93°C). Let them cook 7-8 minutes until floating with an inside temp of 165°F (74°C). Keep it simmering softly so they don't fall apart.
- Putting It All Together
- Scoop 1.5 cups (350ml) of hot broth (185°F/85°C) into bowls. Add 3-4 dumplings per bowl. Top with:
- 1 teaspoon chili oil
- 1/2 tablespoon crispy garlic
- 1 tablespoon scallion greens
- 5-6 cilantro leaves
Ways To Serve
Enjoy this soup right away when dumplings are at their best. Try it alongside Hakka noodles or chili paneer for a bigger meal. Only add dumplings when you're ready to eat so they don't get soggy and fall apart.
Keeping Leftovers
Put leftover broth in a sealed container in the fridge for 3-5 days. Warm it up on the stove and cook fresh dumplings in it before eating. Add chili oil and green onions on top to make it taste like you just made it.
Smart Cooking Tricks
Keep the heat medium-low so your broth stays creamy. Want it even richer? Stir in some peanut butter or miso. Turn it into ramen by adding cooked noodles. Don't skip the crispy garlic, scallions and cilantro on top for the best flavor punch.
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Make It Your Own
This soup can change with your mood! Throw in proteins like crumbled tofu or chicken, or mix in veggies such as spinach, zucchini, or bell peppers. Need it gluten-free? Just swap for gluten-free dumplings and tamari instead of soy sauce. Add more or less chili oil depending on how spicy you like things.
Frequently Asked Questions
- → Can I swap in other kinds of dumplings?
Sure! Most frozen dumplings will work. Make sure they’re heated through and adjust the cooking time if needed.
- → What’s the best way to make this spicier?
Add extra red curry paste or drizzle more chili oil. Toss in some chopped fresh chilies for extra heat.
- → What’s the best way to prepare this in advance?
Get the broth ready beforehand and keep it stored. Add the dumplings only when you’re ready to serve to keep them from turning soft.
- → Any good veggie add-ins for this soup?
This soup loves veggies! Throw in carrots, snap peas, broccoli, or some bok choy for extra texture and color.
- → Do I have to use coconut milk?
Coconut milk is key for the creaminess and a true Thai taste. Substituting it will change the dish significantly.