Thai Red Curry Dumpling Soup
This Thai Red Curry Dumpling Soup combines shrimp, veggies, and rice noodles in a flavorful coconut curry broth for a quick, satisfying dinner full of vibrant tastes and textures.
Equipment
- 1 pot
- 1 small pot
Ingredients
- 10 frozen dumplings
- 10 peeled and deveined prawns
- 8 ounces rice noodles
- 1 can full-fat coconut milk
- 1 cup chicken broth or water
- 1 cup sliced shiitake mushrooms
- 2 cups sliced bok choy
- 2 stalks green onions sliced (reserve greens for garnish)
- 1 inch ginger minced
- 1 garlic clove minced
- 2 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- ½ lime juiced
- 1 tablespoon chili crisp
- 1 tablespoon avocado oil
Instructions
- Bring a pot of water to a boil and cook the rice noodles for 3 minutes. Drain, rinse under cold water, and set aside.
- Prep the veggies and aromatics by mincing the ginger and garlic, slicing green onions, bok choy, and shiitake mushrooms.
- Heat avocado oil in a large pot over medium heat. Sauté the ginger, garlic, and white parts of the green onion until fragrant.
- Add the Thai red curry paste and cook for 2 minutes to bloom the flavors.
- Pour in the coconut milk and chicken broth, stirring until fully combined.
- Add frozen dumplings, bok choy, and shiitake mushrooms to the pot. Simmer for 5 minutes.
- Add the prawns and cook for about 3 minutes until they turn pink and are cooked through.
- Stir in fish sauce, lime juice, and chili crisp for final flavor adjustments.
- Serve the soup over the prepared rice noodles and garnish with reserved green onion tops.
Notes
- Use full-fat coconut milk for the best flavor.
- Add extra heat with sambal oelek or more chili crisp.
- Swap bok choy for spinach or sugar snap peas for variation.
- Cook curry paste 2-3 minutes to bloom flavors.
- Add shrimp at the end to avoid overcooking.