Creamy Thai Dumpling Soup (Printable)
Tender wontons swim in a velvety coconut curry broth with shiitake mushrooms, spinach, and aromatic Thai herbs.
# What You'll Need:
→ Dumplings
01 - 7 oz ground chicken or tofu
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 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)
# Directions:
01 - In a mixing bowl, combine ground chicken or tofu with cilantro, green onion, ginger, garlic, soy sauce, and sesame oil. Mix thoroughly until evenly incorporated.
02 - Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water, fold into desired shape, and press firmly to seal. Keep formed dumplings under 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 fragrant and deeply aromatic.
04 - Add the sliced onion, red bell pepper, and julienned carrots to the pot. Sauté for 3 to 4 minutes until the vegetables begin to soften but still retain slight crunch.
05 - Pour in the chicken or vegetable broth and bring to a gentle simmer. Add the sliced shiitake mushrooms and cook for 5 minutes until tender.
06 - Stir in the coconut milk, fish sauce or soy sauce, lime juice, and brown sugar. Stir well to combine and return to a gentle simmer.
07 - Gently lower the prepared dumplings into the simmering broth. Cook uncovered for 6 to 8 minutes until the dumplings are cooked through and float to the surface.
08 - Add the baby spinach and simmer for 1 additional minute until just wilted. Taste the broth and adjust seasoning with additional fish sauce, lime juice, or sugar as needed.
09 - Ladle the hot soup into bowls, ensuring each serving gets a generous portion of dumplings and vegetables. Garnish with fresh cilantro, Thai basil leaves, and red chili slices. Serve immediately.
# Expert Tips:
01 -
- The coconut broth is so silky and fragrant you will catch yourself slurping it straight from the ladle before the bowls even hit the table.
- Those little dumplings turn a simple soup into something that feels special enough for company but easy enough for a rainy Tuesday.
- You probably have most of the ingredients already lurking in your pantry and fridge right now.
02 -
- If the dumplings are not sealed properly they will open during simmering and your filling ends up floating loose in the broth which still tastes fine but defeats the whole purpose of a dumpling.
- Do not let the broth reach a hard rolling boil after adding the dumplings or the wrappers will tear and the coconut milk can separate into an unappetizing texture.
03 -
- Keep a damp kitchen towel over your stack of wonton wrappers the entire time you are filling them because even two minutes of open air exposure will turn them brittle and unworkable.
- Let the finished soup rest off the heat for three minutes before ladling because the broth thickens slightly and the flavors settle into something noticeably more cohesive.