Thai Red Dumpling Soup
Thai Red Dumpling Soup
Ingredients
For the Broth
- 1 tablespoon vegetable oil
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 1/4 cup creamy peanut butter
- 1 can full-fat coconut milk, (13.5 ounce)
- 2 tablespoons soy sauce
- 4 cups vegetable stock
- 1/2 teaspoon turmeric powder
- 1 tablespoon lime juice
For the Soup Components
- 16 frozen dumplings, assorted varieties
- 2 heads bok choy, trimmed and roughly chopped
For Garnish
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- 2 teaspoons chili oil, or chili crisp, as needed
Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced yellow onion and sauté for 5-7 minutes, until softened and translucent.
⏱️ 7 min
- 2
Add the minced garlic and grated ginger to the pot. Cook for another 1 minute until fragrant.
⏱️ 1 min
- 3
Stir in the Thai red curry paste and cook for 2-3 minutes, stirring constantly, to toast the spices and deepen the flavor.
⏱️ 3 min
- 4
Whisk in the creamy peanut butter until well combined. Pour in the full-fat coconut milk, soy sauce, vegetable stock, and turmeric powder. Bring the mixture to a gentle simmer, then reduce heat to low and let it simmer for 10 minutes, stirring occasionally, until the broth is smooth and all ingredients are incorporated. Stir in the lime juice.
⏱️ 15 min
- 5
While the broth simmers, bring a separate pot of water to a boil. Add the frozen dumplings and cook according to package instructions, typically 5-8 minutes, until they float and are cooked through.
⏱️ 8 min•🌡️ 212
- 6
In the last 2 minutes of dumpling cooking, add the chopped bok choy to the boiling water with the dumplings to blanch until tender-crisp and vibrant green.
⏱️ 2 min•🌡️ 212
- 7
Drain the cooked dumplings and bok choy.
⏱️ 1 min
- 8
To serve, divide the cooked dumplings and bok choy among four bowls. Ladle the hot Thai red broth generously over the top. Garnish with chopped roasted peanuts, fresh cilantro, and a drizzle of chili oil or chili crisp, as desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Red Dumpling Soup
For the Broth
- 1 tablespoon vegetable oil
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 1/4 cup creamy peanut butter
- 1 can full-fat coconut milk, (13.5 ounce)
- 2 tablespoons soy sauce
- 4 cups vegetable stock
- 1/2 teaspoon turmeric powder
- 1 tablespoon lime juice
For the Soup Components
- 16 frozen dumplings, assorted varieties
- 2 heads bok choy, trimmed and roughly chopped
For Garnish
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- 2 teaspoons chili oil, or chili crisp, as needed
Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced yellow onion and sauté for 5-7 minutes, until softened and translucent.
⏱️ 7 min - 2
Add the minced garlic and grated ginger to the pot. Cook for another 1 minute until fragrant.
⏱️ 1 min - 3
Stir in the Thai red curry paste and cook for 2-3 minutes, stirring constantly, to toast the spices and deepen the flavor.
⏱️ 3 min - 4
Whisk in the creamy peanut butter until well combined. Pour in the full-fat coconut milk, soy sauce, vegetable stock, and turmeric powder. Bring the mixture to a gentle simmer, then reduce heat to low and let it simmer for 10 minutes, stirring occasionally, until the broth is smooth and all ingredients are incorporated. Stir in the lime juice.
⏱️ 15 min - 5
While the broth simmers, bring a separate pot of water to a boil. Add the frozen dumplings and cook according to package instructions, typically 5-8 minutes, until they float and are cooked through.
⏱️ 8 min•🌡️ 212 - 6
In the last 2 minutes of dumpling cooking, add the chopped bok choy to the boiling water with the dumplings to blanch until tender-crisp and vibrant green.
⏱️ 2 min•🌡️ 212 - 7
Drain the cooked dumplings and bok choy.
⏱️ 1 min - 8
To serve, divide the cooked dumplings and bok choy among four bowls. Ladle the hot Thai red broth generously over the top. Garnish with chopped roasted peanuts, fresh cilantro, and a drizzle of chili oil or chili crisp, as desired.
⏱️ 3 min