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20 Minute Thai Dumpling Soup Recipe

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4.1 from 44 reviews

This vibrant and easy 20 Minute Thai Dumpling Soup combines fragrant Thai red curry flavors with tender dumplings and fresh bok choy in a creamy coconut broth. Perfect for a quick and comforting meal, this soup is packed with aromatic ingredients like lemongrass, ginger, and garlic, and garnished with fresh spring onions, coriander, and lime for a bright finish.

Ingredients

Base Ingredients

  • 1 tablespoon olive oil or neutral cooking oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 stalk lemongrass, trimmed and lightly smashed
  • 2 tablespoons Thai red curry paste

Broth Ingredients

  • 400 ml (1 can) coconut milk
  • 500 ml (2 cups) chicken or vegetable stock
  • 1 tablespoon soy sauce or fish sauce

Main Ingredients

  • 1 head bok choy, chopped (or 2 baby bok choy)
  • 12 frozen dumplings or potstickers (vegetable or chicken)

Garnishes

  • 3 spring onions (green onions), thinly sliced
  • Fresh coriander (cilantro), to serve
  • Lime wedges, to serve

Instructions

  1. Build the flavor base: Heat the oil in a large pot over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
  2. Add the aromatics: Stir in the Thai red curry paste and the lightly smashed lemongrass stalk. Cook for 1 minute to release the flavors into the oil.
  3. Make the broth: Pour in the coconut milk and chicken or vegetable stock. Stir to combine, then add the soy sauce or fish sauce. Bring the mixture to a gentle simmer over medium heat.
  4. Cook the dumplings: Drop the frozen dumplings directly into the simmering broth. Cook according to the package directions, typically 6 to 8 minutes if frozen, until heated through and cooked.
  5. Add the greens: During the last 2 minutes of cooking, add the chopped bok choy to the pot. Simmer until the bok choy is just tender and bright green.
  6. Serve: Remove the lemongrass stalk from the soup. Ladle the soup into bowls and top each serving with thinly sliced spring onions, fresh coriander leaves, and a squeeze of lime juice. Serve hot and enjoy.

Notes

  • You can substitute the dumplings with your choice of fillings, such as vegetable, chicken, or pork.
  • Adjust the level of curry paste to taste depending on desired spice level.
  • For a vegetarian version, use vegetable stock and vegetable dumplings or tofu dumplings.
  • If fresh lemongrass is unavailable, you may omit it or use a small amount of lemongrass paste.
  • Frozen dumplings can be boiled separately and added just before serving if preferred to avoid overcooking.

Find it online: https://justsosavory.com/20-minute-thai-dumpling-soup-recipe/