Creamy Thai Dumpling Soup (Printable)
Tender dumplings swimming 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 (for vegetarian adaptation)
02 - 1 tbsp fresh cilantro, finely chopped
03 - 1 tbsp green onion, minced
04 - 1 tsp fresh ginger, grated
05 - 1 clove garlic, minced
06 - 1 tbsp soy sauce
07 - 1 tsp sesame oil
08 - 20 wonton wrappers
→ Soup Base
09 - 1 tbsp vegetable oil
10 - 3 tbsp 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 - 1½ cups coconut milk (one 13.5 oz can)
16 - 1 tbsp fish sauce (or soy sauce for vegetarian)
17 - 1 tbsp fresh lime juice
18 - 1 tsp 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 finely chopped cilantro, minced 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 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 Thai red curry paste and stir continuously for 1 minute until deeply fragrant.
04 - Add 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 sliced shiitake mushrooms and cook for 5 minutes.
06 - Stir in coconut milk, fish sauce or soy sauce, fresh lime juice, and brown sugar. Mix well to combine.
07 - Gently lower the prepared dumplings into the simmering broth. Cook uncovered for 6 to 8 minutes until the dumplings are tender and cooked through.
08 - Add baby spinach and simmer for 1 additional minute until just wilted. Taste and adjust seasoning as needed.
09 - Ladle into bowls and 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 something from a restaurant but comes together with pantry staples you probably already have.
- Making the dumplings is oddly satisfying and turns a simple soup into something that feels special enough for company.
- It handles substitutions beautifully so you can adapt it to whatever protein or vegetables you have on hand.
02 -
- Do not let the soup reach a hard boil once the dumplings are in or the wrappers will tear and the filling will scatter into the broth.
- Wonton wrappers dry out in minutes so keep the stack covered with a wet paper towel while you work through them.
- The dumplings can be assembled and frozen on a tray then transferred to a bag for a quick weeknight meal later.
03 -
- Squeeze the dumpling filling between your fingers to test the seasoning before assembling all of them, cook a tiny pinch in the microwave for ten seconds and taste it.
- Shaking the coconut milk can before opening prevents clumps from floating in your broth and ensures a silky even texture throughout.