Creamy Thai Dumpling Soup (Printer-friendly)
Tender dumplings swimming in a fragrant coconut curry broth with shiitake mushrooms and fresh herbs.
# What You'll Need:
→ Dumplings
01 - 7 oz ground chicken (or firm tofu for vegetarian)
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)
# How To Make It:
01 - In a mixing bowl, combine ground chicken or tofu with cilantro, green onion, grated ginger, minced 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 your 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 stir fry for 1 minute until deeply fragrant and the paste darkens slightly.
04 - Add sliced onion, bell pepper, and julienned carrots to the pot. Sauté for 3 to 4 minutes until the vegetables begin to soften but still retain some bite.
05 - Pour in the broth and bring to a gentle simmer. Add the sliced shiitake mushrooms and cook for 5 minutes to infuse their earthy flavor into the liquid.
06 - Stir in the coconut milk, fish sauce or soy sauce, lime juice, and brown sugar. Mix well and let the broth return to a gentle simmer.
07 - Carefully lower the dumplings into the simmering broth one at a time. Simmer uncovered for 6 to 8 minutes until the wrappers turn translucent 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 with additional fish sauce or lime juice as needed.
09 - Ladle the hot soup into bowls, dividing dumplings and vegetables evenly. Top with fresh cilantro, Thai basil leaves, and red chili slices. Serve immediately while steaming hot.
# Expert Hints:
01 -
- The coconut broth tastes like something you would pay good money for at a restaurant, but it comes together with pantry staples and about ten minutes of stirring.
- Those little wonton dumplings soak up the curry broth as they cook, so every bite is a soft, savory surprise inside an already incredible bowl of soup.
02 -
- Do not crank the heat when cooking the dumplings because a rolling boil will tear the wrappers apart and leave you with filling floating loose in the broth, which is disappointing after all that folding.
- Shaking the can of coconut milk before opening prevents those annoying solid lumps from clumping in the soup and ensures a smooth, creamy texture from the first ladle.
03 -
- Wet your fingers lightly when sealing the wonton wrappers because too much water makes them slippery and hard to press closed, while too little leaves gaps that open up during cooking.
- Letting the finished soup rest off the heat for two minutes before serving allows the flavors to settle and the dumplings to finish cooking gently in the residual heat.