Thai Dumpling Soup (Print Version)
Tender dumplings in a rich coconut Thai curry broth with shiitake mushrooms and fresh spinach.
# What You'll Need:
→ Dumplings
01 - 7 oz ground chicken or firm tofu, crumbled
02 - 1 tablespoon fresh cilantro, finely chopped
03 - 1 tablespoon scallions, finely chopped
04 - 1 teaspoon fresh ginger, grated
05 - 1 garlic clove, minced
06 - 1 tablespoon soy sauce
07 - 20 round dumpling wrappers
→ Soup Base
08 - 1 tablespoon vegetable oil
09 - 2 garlic cloves, minced
10 - 1 tablespoon red Thai curry paste
11 - 3 cups chicken or vegetable broth
12 - 1¾ cups coconut milk
13 - 5 oz shiitake mushrooms, sliced
14 - 3.5 oz baby spinach
15 - 1 red bell pepper, thinly sliced
16 - 1 lime, juiced and zested
17 - 2 tablespoons fish sauce (or soy sauce for vegetarian)
18 - 1 tablespoon brown sugar
→ Garnish
19 - 2 tablespoons fresh cilantro, chopped
20 - 1 red chili, thinly sliced (optional)
21 - Lime wedges
# How to Make It:
01 - Combine ground chicken or crumbled tofu with cilantro, scallions, grated ginger, minced garlic, and soy sauce in a mixing bowl. Stir until evenly incorporated.
02 - Place 1 teaspoon of filling in the center of each wrapper. Moisten the edges with water, fold in half, and press firmly to seal. Arrange on a lightly floured surface and set aside.
03 - Heat vegetable oil in a large pot over medium heat. Sauté minced garlic for 30 seconds until fragrant, then stir in the red Thai curry paste and cook for an additional minute.
04 - Pour in the broth and bring to a gentle simmer. Stir in coconut milk, sliced shiitake mushrooms, bell pepper, fish sauce, brown sugar, lime zest, and lime juice.
05 - Carefully lower the filled dumplings into the simmering broth. Cook for 8 to 10 minutes until the dumplings are cooked through and float to the surface.
06 - Add baby spinach during the final 2 minutes of cooking, allowing it to wilt gently. Taste the broth and adjust seasoning with additional fish sauce or lime juice as needed.
07 - Ladle the soup into bowls. Top with chopped cilantro, sliced red chili, and a squeeze of fresh lime from the wedges.
# Expert Advice:
01 -
- The coconut broth tastes like something you would pay good money for at a restaurant, yet it comes together in your own kitchen with barely any fuss.
- Those tender little dumplings floating on top turn a simple soup into a full, satisfying meal that nobody believes you made yourself.
02 -
- Do not let the soup reach a hard boil after adding the dumplings or they will burst open and leave filling floating in the broth.
- Keep dumpling wrappers covered with a damp cloth the entire time you are working because dried out edges will not seal properly.
03 -
- Make the dumplings ahead of time and freeze them on a tray before transferring to a bag so they are ready whenever the soup craving hits.
- Toast the curry paste in oil for a full minute before adding liquid because this step alone transforms the broth from good to unforgettable.