This is the best and easiest dinner I have ever made. This Thai Red Curry Dumpling Soup is 10/10 in all levels. It has frozen dumplings, shrimp for extra protein, veggies and rice noodles for a complete dish. This is the best lazy dinner ever.
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This coconut curry dumpling soup is perfect for busy weeknights, cold nights, or anytime you need a big, bold comfort bowl. I love making this when I have wilted veggies that have to get eaten, or if I don't have any meat defrosted and need dinner in less than 30 minutes.
This dish is not spicy at all because of the Thai red curry paste I used. For spice, I add chili crisp for my husband and me. If you love this recipe, Dumpling Bake is very much like this. Dump and bake recipes are just the best!
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How to make coconut curry dumpling soup (VIDEO)
Products I recommend to use for this recipe
- Use Thai Kitchen Red Curry Paste - it's no spicy at all. You add the spice you want. It is super kid friendly.
How to make (PICTURES)
- Step 1: Bring a pot of water to boil. Cook rice noodles for 3 minutes, drain, rinse cold, and set aside.
- Step 2: Prep veggies and aromatics (ginger, garlic, green onions, mushrooms and bachoy).
- Step 3: Heat oil in a large pot over medium. Sauté ginger, garlic, and white parts of green onion until fragrant.
- Step 4: Add Thai red curry paste and sauté 2 minutes to bloom flavor.
- Step 5: Pour in coconut milk and chicken broth and stir until blended. Add frozen dumplings, bok choy, and shiitake mushrooms. Simmer for 5 minutes, then add prawns and cook 3 minutes until pink and cooked through.
- Step 6: Serve and enjoy!
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Coconut Curry Dumpling Soup
Ingredients
Equipment
Method
- Bring a pot of water to boil. Cook rice noodles for 3 minutes, drain, rinse cold, and set aside.8 oz rice noodles
- Prep veggies and aromatics (ginger, garlic, green onions, mushrooms and bachoy).
- Heat oil in a large pot over medium. Sauté ginger, garlic, and white parts of green onion until fragrant.1 inch ginger, 1 garlic clove, 1 tablespoon oil, 2 stalks green onions
- Add Thai red curry paste and sauté 2 minutes to bloom flavor.2 tablespoon Thai red curry paste
- Pour in coconut milk and chicken broth and stir until blended.1 can full-fat coconut milk, 1 cup chicken broth or water
- Add frozen dumplings, bok choy, and shiitake mushrooms.10 frozen dumplings, 2 cups bok choy, 1 cup shiitake mushrooms
- Simmer for 5 minutes, then add prawns and cook 3 minutes until pink and cooked through.10 prawns
- Stir in fish sauce, lime juice, chili crisp.2 tablespoon fish sauce, ½ lime, 1 tablespoon chili crisp
- Serve over rice noodles.
- Garnish with reserved green onion tops.
Notes
- Use full fat coconut milk the best flavor
- Add extra heat with a spoonful of sambal oelek or more chili crisp if you like spicy.
- Swap bok choy for spinach or sugar snap peas for extra greens.
- Let the curry paste bloom. That means cooking the paste for 3 minutes.
- Shrimp cook fast. Add at the end so it's not overcooked.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
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