Creamy Thai Dumpling Soup (Printable)
Tender dumplings swimming in a velvety Thai coconut broth with shiitake mushrooms and aromatic herbs.
# What You'll Need:
→ Dumplings
01 - 7 oz ground chicken or tofu (for vegetarian option)
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 sesame oil
08 - 20 wonton wrappers
→ Soup Base
09 - 1 tablespoon vegetable oil
10 - 3 tablespoons Thai red curry paste
11 - 1 medium onion, sliced
12 - 1 red bell pepper, thinly sliced
13 - 2 carrots, julienned
14 - 4 cups chicken or vegetable broth
15 - 1 can (13.5 fl oz) coconut milk
16 - 1 tablespoon fish sauce (or 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)
# Steps:
01 - In a mixing bowl, combine ground chicken or tofu, chopped cilantro, minced green onion, grated ginger, minced garlic, soy sauce, and sesame oil. Mix until evenly incorporated.
02 - Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water, fold into your desired shape, and press firmly to seal. Cover finished dumplings with a damp cloth to prevent drying.
03 - Heat vegetable oil in a large pot over medium heat. Add the Thai red curry paste and fry for 1 minute, stirring constantly, until deeply fragrant.
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.
05 - Pour in the chicken or vegetable broth and bring to a gentle simmer. Add the sliced shiitake mushrooms and cook for 5 minutes.
06 - Stir in the coconut milk, fish sauce (or soy sauce), lime juice, and brown sugar. Stir until the broth is smooth and well combined.
07 - Gently lower the prepared dumplings into the simmering soup. Cook uncovered for 6 to 8 minutes until the dumpling wrappers are tender 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 as needed.
09 - Ladle the soup into bowls. Garnish generously with fresh cilantro, Thai basil leaves, and red chili slices if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The coconut broth tastes like it simmered all day but honestly comes together in under an hour.
- Those little dumplings floating in the golden broth will make everyone at your table go quiet in the best way.
- You probably have most of the ingredients hiding in your pantry already.
02 -
- Do not cramp the dumplings in the pot, they need room to swim or they stick together and tear.
- Resist the urge to boil the soup hard once the coconut milk is in, a gentle simmer keeps the broth smooth.
- Leftover dumplings can be frozen on a tray then bagged for a quick soup upgrade another night.
03 -
- Make the dumplings a day ahead and refrigerate them on a parchment lined tray, they actually hold their shape better when cold.
- Shake the coconut milk can vigorously before opening so the broth stays smooth instead of separated.