Creamy Thai Dumpling Soup (Printer-Friendly)
Tender dumplings swimming in a fragrant coconut curry broth with shiitake mushrooms and fresh spinach.
# What You'll Need:
→ Dumplings
01 - 7 oz ground chicken or firm tofu, crumbled
02 - 1 tablespoon fresh cilantro, finely chopped
03 - 1 tablespoon scallions, finely chopped
04 - 1 teaspoon fresh ginger, grated
05 - 1 garlic clove, minced
06 - 1 tablespoon soy sauce
07 - 20 round dumpling wrappers
→ Soup Base
08 - 1 tablespoon vegetable oil
09 - 2 garlic cloves, minced
10 - 1 tablespoon red Thai curry paste
11 - 3 cups chicken or vegetable broth
12 - 1 ¾ cups coconut milk
13 - 5 oz shiitake mushrooms, sliced
14 - 3.5 oz baby spinach
15 - 1 red bell pepper, thinly sliced
16 - 1 lime, juiced and zested
17 - 2 tablespoons fish sauce (or soy sauce for vegetarian)
18 - 1 tablespoon brown sugar
→ Garnish
19 - 2 tablespoons fresh cilantro, chopped
20 - 1 red chili, thinly sliced (optional)
21 - Lime wedges
# How to Make It:
01 - In a mixing bowl, combine the ground chicken or crumbled tofu with chopped cilantro, scallions, grated ginger, minced garlic, and soy sauce. Mix thoroughly until all ingredients are evenly distributed.
02 - Place 1 teaspoon of filling in the center of each dumpling wrapper. Moisten the edges with water, fold into half-moons, and press firmly to seal. Arrange the finished dumplings on a lightly floured surface and set aside.
03 - Heat vegetable oil in a large pot over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in the red Thai curry paste and cook for 1 minute, stirring constantly to bloom the spices.
04 - Pour in the broth and bring to a gentle simmer. Stir in the coconut milk, sliced shiitake mushrooms, sliced red bell pepper, fish sauce, brown sugar, lime zest, and lime juice. Let the broth simmer for 5 minutes to allow the flavors to meld.
05 - Carefully lower the prepared dumplings into the simmering soup one at a time, stirring gently to prevent sticking. Cook for 8 to 10 minutes until the dumplings are cooked through and float to the surface.
06 - Stir in the baby spinach during the last 2 minutes of cooking, allowing it to wilt naturally. Taste the broth and adjust seasoning with additional fish sauce or lime juice as needed.
07 - Ladle the hot soup into bowls, distributing dumplings and vegetables evenly. Garnish each bowl with chopped fresh cilantro, sliced red chili, and a lime wedge on the side. Serve immediately.
# Expert Advice:
01 -
- The coconut broth is velvety and warming, with just enough heat from the curry paste to make your nose tingle without scaring anyone away.
- Homemade dumplings sound intimidating but they come together in minutes and floating in that golden broth they look like something from a restaurant.
02 -
- Do not let the soup reach a rolling boil after the dumplings go in or they will tear apart and you will end up with chicken meatball soup instead.
- Seal those dumpling edges firmly because a loose dumpling will leach filling into the broth and cloud it up.
03 -
- Cover unused dumpling wrappers with a damp paper towel the entire time you are filling them because a dry wrapper will crack and refuse to seal.
- Toast the curry paste in oil for a full minute before adding liquid because that brief burst of heat deepens the flavor in a way nothing else can.