Creamy Thai Dumpling Soup (Printable Version)
Thai coconut broth with tender dumplings, shiitake mushrooms, and aromatic herbs for a comforting bowl of warmth.
# What You Need:
→ Dumplings
01 - 7 oz ground chicken or firm tofu, crumbled
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 toasted sesame oil
08 - 20 wonton wrappers
→ Soup Base
09 - 1 tbsp vegetable oil
10 - 3 tbsp Thai red curry paste
11 - 1 medium yellow onion, sliced
12 - 1 red bell pepper, thinly sliced
13 - 2 medium carrots, cut into thin matchsticks
14 - 4 cups chicken or vegetable broth
15 - 1 can (13.5 fl oz) full-fat coconut milk
16 - 1 tbsp fish sauce (substitute soy sauce for vegetarian)
17 - 1 tbsp fresh lime juice
18 - 1 tsp brown sugar
19 - 3.5 oz shiitake mushrooms, stems removed, caps sliced
20 - 3.5 oz baby spinach
21 - Fresh cilantro sprigs and Thai basil leaves for garnish
22 - Thinly sliced red chili for garnish (optional)
# How-To Steps:
01 - In a mixing bowl, combine ground chicken or crumbled tofu with cilantro, green onion, grated ginger, minced garlic, soy sauce, and sesame oil. Mix until evenly incorporated.
02 - Place 1 teaspoon of filling in the center of each wonton wrapper. Lightly moisten the edges with water, fold into your desired shape, and press firmly to seal. Keep assembled dumplings covered under a damp kitchen towel to prevent drying.
03 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add the Thai red curry paste and stir constantly for about 1 minute until deeply fragrant and the paste darkens slightly.
04 - Add the sliced onion, bell pepper, and julienned carrots to the pot. Cook, stirring occasionally, for 3 to 4 minutes until the vegetables begin to soften but still retain some bite.
05 - Pour in the chicken or vegetable broth and bring to a gentle simmer. Add the sliced shiitake mushrooms and cook for 5 minutes to infuse their flavor into the broth.
06 - Stir in the coconut milk, fish sauce or soy sauce, fresh lime juice, and brown sugar. Return to a low simmer and stir until the mixture is smooth and well combined.
07 - Gently slide the prepared dumplings into the simmering soup, one at a time, to prevent sticking. Simmer uncovered for 6 to 8 minutes until the wonton 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, lime juice, or sugar as needed.
09 - Ladle the soup into warm bowls, dividing the dumplings and vegetables evenly. Garnish generously with fresh cilantro sprigs, Thai basil leaves, and sliced red chili if desired. Serve immediately while hot.
# Helpful Tips:
01 -
- The coconut broth tastes like something from a restaurant but comes together in under an hour with pantry staples.
- Those little dumplings floating in the golden broth will make everyone at your table go quiet after the first bite.
- You can swap almost every ingredient to suit whatever is lurking in your fridge.
02 -
- Do not crank the heat when cooking the dumplings or the wrappers will tear apart before the filling is done.
- Shake your coconut milk can vigorously before opening because separated cream and water create an uneven broth.
03 -
- Keep a damp kitchen towel over your stack of wonton wrappers because even ten minutes of air exposure will dry them out and cause cracking.
- Taste your curry paste straight from the jar before adding it since brands vary wildly in heat and salt, and three tablespoons of one brand might equal one tablespoon of another.