Description
A vibrant and comforting Red Curry Dumpling Soup combining the fragrant flavors of red curry paste, fresh ginger, garlic, and coconut milk with tender mini wontons and crisp bok choy. This easy stovetop recipe is perfect for a wholesome, flavorful meal ready in under an hour, garnished with fresh herbs and chili crisp for an authentic Thai-inspired experience.
Ingredients
Soup Base
- 2 tablespoons avocado oil
- 1 small yellow onion, diced
- 1 small red bell pepper, sliced
- 2-3 tablespoons red curry paste
- 2 cloves garlic, minced, grated, or crushed
- 2 teaspoons grated or minced fresh ginger
- 48 oz low-sodium chicken broth
- 1 can coconut milk (13.5 oz)
- 2 tablespoons coconut aminos
- 2 teaspoons brown sugar
- 1/4 cup lime juice, plus more for serving
Main Ingredients
- 24 ounces frozen mini wontons
- 1-2 cups chopped bok choy
Garnishes
- Thai basil, for serving
- Sliced green onion, for serving
- Chopped cilantro, for serving
- Chili crisp, for serving
Instructions
- Heat the pot: Heat a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté aromatics: Add the diced onion and sliced red bell pepper to the hot pot. Cook for 2-3 minutes until the onion becomes translucent, releasing their flavors.
- Add curry and spices: Stir in the red curry paste, minced garlic, and grated fresh ginger. Sauté for an additional 1-2 minutes until fragrant, allowing the spices to bloom.
- Simmer the broth: Pour in the low-sodium chicken broth, coconut milk, coconut aminos, brown sugar, and 1/4 cup lime juice. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10-15 minutes to let the flavors meld. Taste and adjust seasoning with salt, more brown sugar, or lime juice as desired.
- Cook the wontons: Increase heat to bring the broth to a boil again. Add the frozen mini wontons and cook according to package instructions, typically until tender and fully cooked through.
- Add bok choy: Turn off the heat and stir in the chopped bok choy, allowing the residual heat to wilt the greens gently.
- Serve and garnish: Ladle the soup into bowls and top with fresh Thai basil, sliced green onion, chopped cilantro, and a drizzle of chili crisp for added heat and texture.
Notes
- Adjust the amount of red curry paste based on your preferred level of spiciness.
- For a vegetarian version, substitute chicken broth with vegetable broth and use vegetarian wontons or dumplings.
- Bok choy can be substituted with other leafy greens like spinach or Swiss chard if preferred.
- Chili crisp adds a nice spicy crunch but can be omitted if you prefer milder flavors.
- Make sure to taste the broth after simmering to balance the sweet, sour, and salty elements for best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
