Description
This vibrant and comforting 20 Minute Thai Dumpling Soup combines aromatic Thai flavors with tender dumplings simmered in a rich coconut curry broth. Quick to prepare, it’s perfect for a flavorful meal on busy days, featuring fresh ginger, lemongrass, and bok choy, finished with lime and coriander for a refreshing touch.
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 coconut milk (1 can)
- 500 ml chicken or vegetable stock (2 cups)
- 1 tablespoon soy sauce or fish sauce
Main Ingredients
- 1 head bok choy or 2 baby bok choy, chopped
- 12 frozen dumplings or potstickers (vegetable, chicken, or pork)
Toppings
- 3 spring onions (green onions), thinly sliced
- Fresh coriander (cilantro), to serve
- Lime wedges, to serve
Instructions
- Build the flavor base: Heat the oil in a large pot over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to develop a rich base aroma.
- Add the aromatics: Stir in the Thai red curry paste and the lightly smashed lemongrass stalk. Cook for 1 minute to release the essential flavors and spices from the curry paste and lemongrass, infusing the oil and base with vibrant color and fragrance.
- Make the broth: Pour the coconut milk and chicken or vegetable stock into the pot. Stir in the soy sauce or fish sauce, then bring the mixture to a gentle simmer. This creamy, flavorful broth is the heart of the soup.
- Cook the dumplings: Add the frozen dumplings directly into the simmering broth. Cook according to the package instructions, generally about 6–8 minutes, until the dumplings are heated through and cooked completely.
- Add the greens: In the last 2 minutes of cooking the dumplings, add the chopped bok choy. Simmer until the greens turn bright green and just tender, preserving their slight crunch and fresh flavor.
- Serve: Remove the lemongrass stalk from the pot. Ladle the soup evenly into bowls. Top each serving with sliced spring onions, fresh coriander leaves, and a squeeze of lime juice to brighten the flavors. Serve the soup hot for a comforting and satisfying meal.
Notes
- Use vegetable or chicken stock depending on dietary preference; fish sauce adds a traditional umami flavor but soy sauce can be substituted for a vegetarian version.
- Frozen dumplings work best for convenience; fresh dumplings can also be used with adjusted cooking times.
- If lemongrass is unavailable, a small amount of lemon zest can be used as a substitute to provide a citrusy aroma.
- Adjust curry paste quantity for desired spice level.
- To make it vegan, use vegetable stock and soy sauce, and ensure dumplings are vegetable-based.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
