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To make this soup, gather these key items: - 1 cup all-purpose flour - 1/2 cup water - 1/4 teaspoon salt - 1 teaspoon olive oil - 2 cups vegetable broth - 1 can (400ml) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1 cup mushrooms, sliced - 1 cup baby spinach - 1 tablespoon soy sauce - 1 tablespoon lime juice These ingredients come together to create a rich and creamy base. The coconut milk gives a nice sweetness, while the red curry paste adds warmth and depth. For the perfect finish, you will want these garnishes: - Fresh cilantro - Sliced red chili These simple toppings add bright flavors and a touch of heat. They will make your soup not only tasty but also beautiful. If you want to switch things up, consider these swaps: - Use whole wheat flour instead of all-purpose flour. - Swap in chicken or vegetable broth for a different taste. - Try different mushrooms, like shiitake or portobello, for a new texture. - Use lime zest if you don’t have lime juice. These alternatives can change the flavor and make the dish your own. Enjoy experimenting to find what you love best! {{ingredient_image_1}} To make the dumpling dough, start by mixing 1 cup of all-purpose flour and 1/4 teaspoon of salt in a bowl. Gradually add 1/2 cup of water while mixing. You want a soft dough that is not sticky. Knead this dough for 5 minutes until it is smooth. Cover it with a damp towel and let it rest for 20 minutes. This resting time helps the dough become easier to shape. Heat 1 teaspoon of olive oil in a skillet over medium heat. Add 2 cloves of minced garlic and 1 tablespoon of minced ginger. Sauté for about 1 minute until you smell the great aroma. Then, add 1 cup of sliced mushrooms and cook until they soften. Once cooked, remove the skillet from heat and let the filling cool slightly. Take the rested dough and divide it into small balls, about 1-inch wide. Roll each ball into a thin circle, about 3 inches wide. Place a small spoonful of the cooled mushroom filling in the center of each circle. Fold the dough over and pinch the edges tightly to seal. Repeat this for all the dough, making sure each dumpling is secure. In a large pot, combine 2 cups of vegetable broth, 1 can of coconut milk, and 2 tablespoons of red curry paste. Stir well to mix everything together. Bring the soup to a simmer over medium heat. This rich broth is the heart of your soup. Once the broth is simmering, gently drop the dumplings into the pot. Let them cook for about 5 to 7 minutes. You will know they are ready when they float to the surface. This means they are cooked through, so keep an eye on them! Next, stir in 1 cup of baby spinach and 1 tablespoon of lime juice. Let the spinach wilt for about a minute. Taste the soup and add any extra seasoning if needed. Finally, ladle the soup into bowls. Garnish with fresh cilantro and sliced red chili for a pop of color and flavor. Enjoy your warming bowl of Thai coconut curry dumpling soup! To make dumplings that shine, start with a good dough. Use all-purpose flour and salt. Mix them well, then slowly add water. Knead the dough until it feels smooth. Let it rest for 20 minutes. This step makes it easier to shape. Keep the dough covered. This prevents it from drying out. When forming the dumplings, make sure to pinch the edges tightly. This keeps the filling inside. To boost flavor, use fresh ingredients like ginger and garlic. They add warmth and zest. Sauté them in olive oil until fragrant. Add mushrooms to the mix. They bring a nice earthiness to the dish. For an extra kick, try adding more red curry paste. Adjust the amount to your taste. Don’t forget lime juice! It brightens the soup and balances the richness of the coconut milk. A sprinkle of fresh cilantro at the end adds color and freshness. When making the soup base, stir the broth, coconut milk, and red curry paste well. Ensure they blend smoothly. Bring the mixture to a gentle simmer. This helps all the flavors meld together. Once you add the dumplings, avoid stirring too much. This keeps them intact. If the soup gets too thick, add a bit of vegetable broth. Taste as you go. Adjust seasoning by adding a touch of soy sauce or lime juice. Serve hot, garnished with sliced red chili for a colorful touch. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your dumpling soup, making it more vibrant and delicious. Experiment with Fillings: Feel free to mix up the filling with other vegetables or proteins like tofu, shrimp, or chicken for variety. Adjust Spice Level: Control the heat by adding less red curry paste or incorporating more vegetables to balance the flavors. Store Dumplings Properly: If you make extra dumplings, freeze them uncooked on a baking sheet, then transfer to a bag for future use. {{image_2}} You can change the protein in this soup to fit your taste. For a vegetarian choice, use tofu. Firm tofu works best. Just cube it and add it to the soup. If you like chicken, use diced chicken breast. Cook it in the soup until it is tender. For seafood lovers, shrimp adds a lovely flavor. Add raw shrimp just before the dumplings finish cooking. They cook fast and stay juicy. If you want a vegan version, it's simple! Just skip any animal products. Use tofu for protein and make sure your broth is vegan. You can also try chickpeas for extra protein. They add texture and flavor too. For the soup base, choose coconut milk and vegetable broth. Both are naturally vegan and rich in flavor. You can switch some ingredients for new tastes. If you want a spicier kick, use green curry paste instead of red. It brings a different heat and flavor. For a sweeter note, add a splash of maple syrup or coconut sugar. If you like a tangy taste, try adding more lime juice. You can also change the mushrooms. Use shiitake or oyster mushrooms for unique flavors. Each ingredient swap makes the soup your own! To keep your leftover soup fresh, let it cool first. Pour the soup into an airtight container. Make sure to seal it tightly. You can store it in the fridge for up to three days. If you want to save it longer, consider freezing it. When you're ready to enjoy the soup again, pour it into a pot. Heat over medium heat, stirring often. This helps it warm evenly. Make sure it reaches a good simmer before serving. You can also use a microwave if you're in a hurry. Just heat in short bursts and stir in between. To freeze your dumplings, place them on a baking sheet. Make sure they don't touch each other. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. They will last for up to three months. When you want to eat them, cook them straight from the freezer in your soup. No need to thaw! You can use yellow curry paste or green curry paste. Each has a different flavor. You can also make a quick mix with spices like cumin, coriander, and turmeric. This gives a nice taste. Adjust the amount to your liking. Yes, you can make dumplings ahead. Shape them and place them on a tray. Freeze them until solid. Then, transfer them to a bag. This way, you can cook them later without thawing. The soup has a mild to medium spice level. This depends on how much red curry paste you use. If you like it spicier, add more paste or sliced red chili. You can also serve chili flakes on the side. Serve the soup with jasmine rice or crusty bread. A fresh salad with lime dressing pairs well too. You can also enjoy it with a light Thai beer or coconut water for a refreshing drink. In this article, we explored how to make delicious Thai Coconut Curry Dumpling Soup. We covered essential ingredients, step-by-step instructions, and tips for the best results. You learned about variations and storage methods to keep your soup fresh. Remember, you can customize the flavor with different proteins and spices. Don't fear trying new ingredients or methods. This soup is versatile and fun to make. Enjoy your cooking adventure and share this recipe with others!

Thai Coconut Curry Dumpling Soup

A delicious and warming soup featuring dumplings filled with sautéed mushrooms and served in a rich coconut curry broth.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup water
  • 0.25 teaspoon salt
  • 1 teaspoon olive oil
  • 2 cups vegetable broth
  • 1 can coconut milk (400ml)
  • 2 tablespoons red curry paste
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 cup baby spinach
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • to taste fresh cilantro for garnish
  • to taste sliced red chili for garnish

Instructions
 

  • Make the Dumpling Dough: In a mixing bowl, combine all-purpose flour and salt. Gradually add water while mixing until a soft dough forms. Knead for about 5 minutes until smooth. Cover with a damp towel and let it rest for 20 minutes.
  • Prepare the Dumpling Filling: In a skillet, heat olive oil over medium heat and add minced garlic and ginger. Sauté for about 1 minute until fragrant. Add sliced mushrooms and cook until they soften. Remove from heat and let it cool slightly.
  • Shape the Dumplings: Divide the dough into small balls (about 1-inch in diameter). Roll each ball out into a thin circle about 3 inches wide. Place a small spoonful of the cooled mushroom filling in the center, fold over, and pinch the edges to create tight dumplings. Repeat until all dough is used.
  • Make the Soup Base: In a pot, combine vegetable broth, coconut milk, red curry paste, and soy sauce. Stir well to combine and bring to a simmer over medium heat.
  • Cook the Dumplings: Gently drop the dumplings into the simmering broth. Allow them to cook for about 5-7 minutes until they float to the surface and are cooked through.
  • Add Greens and Finish: Stir in baby spinach and lime juice, and let it wilt for a minute. Taste and adjust seasoning if necessary.
  • Serve: Ladle the soup into bowls, garnishing with fresh cilantro and sliced red chili for an extra kick.

Notes

Feel free to adjust the spice level by adding more or less red curry paste.
Keyword coconut, curry, dumplings, soup, vegetarian