Description
This vibrant Red Curry Dumpling Soup combines the aromatic depth of red curry with tender wontons and fresh vegetables, creating a comforting and flavorful meal perfect for any season. The rich coconut milk broth is enhanced with a balance of tangy lime juice, savory coconut aminos, and a touch of sweetness, served with fresh herbs and chili crisp for an extra kick.
Ingredients
Scale
Main Ingredients
- 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
- 24 ounces frozen mini wontons
- 1-2 cups chopped bok choy
For Garnish
- 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 and sauté for 2-3 minutes until onions are translucent and peppers slightly softened.
- Add curry paste and spices: Stir in the red curry paste, minced garlic, and grated ginger; sauté for 1-2 minutes until fragrant and well combined, releasing the spices’ aroma.
- Create broth base: Pour in the chicken broth, coconut milk, coconut aminos, brown sugar, and lime juice. Bring the mixture to a boil, then reduce heat to simmer. Cover and simmer for 10-15 minutes to allow flavors to meld. Taste and adjust seasoning with additional salt, brown sugar, or lime juice as desired.
- Cook wontons: Increase heat to bring the soup back to a boil. Add the frozen mini wontons and cook according to the package instructions, usually until they float and are tender, about 4-6 minutes.
- Add greens: Turn off the heat and stir in the chopped bok choy, allowing it to wilt gently in the residual heat.
- Serve: Ladle the soup into bowls and garnish 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 to your heat preference; start with 2 tablespoons for mild heat and increase to 3 for more spice.
- Use low-sodium chicken broth to control the salt level and adjust seasoning after simmering.
- Frozen mini wontons can be substituted with fresh or other stuffed dumplings if preferred.
- For a vegan version, replace chicken broth with vegetable broth and use vegan wontons.
- Add more lime juice at the end for a brighter, tangier flavor.
- Chili crisp can be substituted with chili oil or crushed red pepper flakes as a spicy topping.
