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- 1 cup all-purpose flour - 1/2 cup water - 1/4 teaspoon salt - 1 teaspoon olive oil - 2 cups vegetable broth - 1 can (400ml) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1 cup mushrooms, sliced - 1 cup baby spinach - 1 tablespoon soy sauce - 1 tablespoon lime juice (freshly squeezed) - Fresh cilantro, chopped, for garnish - Sliced red chili, for garnish If you need to swap ingredients, here are some ideas: - Use whole wheat flour instead of all-purpose flour for a healthier option. - Vegetable broth can be replaced with chicken broth for extra flavor. - If you don't have red curry paste, try using yellow curry paste instead. - Coconut milk can be swapped with almond milk for a lighter version. To make this soup, gather these tools: - A mixing bowl for the dough - A skillet for the filling - A large pot for the soup - A rolling pin for shaping dumplings - A spoon for filling the dumplings - A cutting board and knife for chopping - Measuring cups and spoons for accurate portions Having everything ready helps you cook smoothly. Enjoy the process! {{ingredient_image_2}} To start, you need to make the dumpling dough. In a bowl, mix 1 cup of all-purpose flour with 1/4 teaspoon of salt. Gradually add 1/2 cup of water while mixing with a fork. Keep stirring until a soft dough forms. Knead the dough for about 5 minutes until it feels smooth. Cover it with a damp towel and let it rest for 20 minutes. This resting time helps the dough become easier to shape. Next, you will prepare the filling. Heat 1 teaspoon of olive oil in a skillet over medium heat. Add 2 cloves of minced garlic and 1 tablespoon of minced ginger. Sauté them for 1 minute until they smell great. Then, add 1 cup of sliced mushrooms. Cook them until they are tender and slightly browned. Once cooked, remove the skillet from heat and let the filling cool a bit. Now it's time to shape the dumplings. Divide the rested dough into small pieces. Roll each piece into a ball about 1-inch wide. On a floured surface, flatten each ball into a thin circle, about 3 inches wide. Place a spoonful of the cooled filling in the middle of each circle. Fold the dough over to make a half-moon shape. Pinch the edges tightly to seal. Repeat until you use all the dough and filling. For the soup base, grab a large pot. Combine 2 cups of vegetable broth, 1 can of coconut milk, and 2 tablespoons of red curry paste. Stir until the red curry paste dissolves. Heat the pot over medium heat until it simmers gently. This step helps all the flavors mix together well. After making the soup, it’s time to cook the dumplings. Carefully drop them into the simmering broth. Let them cook for about 5-7 minutes. They will float when ready. Once they’re floating, add 1 cup of baby spinach and 1 tablespoon of freshly squeezed lime juice. Stir to wilt the spinach for about 1 minute. Taste the broth and adjust the flavor if needed. Serve the soup in bowls, topping it with fresh cilantro and slices of red chili. Enjoy your warm and tasty soup! To get the best dumplings, use the right flour. All-purpose flour works well here. Knead the dough until it is smooth and elastic. This step helps make the dumplings chewy. Let the dough rest under a damp towel. This relaxes the gluten and helps in shaping. Roll each piece thin but not too thin. A thickness of about 1/8 inch is ideal. This way, they hold the filling without tearing. The key to a great soup is the balance of spice. Start with two tablespoons of red curry paste. Taste as you go. If you want more heat, add a little more paste. You can also add sliced red chili for extra spice. For a milder version, reduce the curry paste. Adding more coconut milk can help tone down the spice too. A splash of lime juice adds brightness without heat. How you serve the soup matters. Use wide bowls to show off the dumplings. Garnish with fresh cilantro and red chili slices for color. A lime wedge on the side adds a pop of flavor. You can even place some extra spinach on top for a fresh look. Serve the soup warm to enjoy all the flavors. For a fun twist, pair it with crispy spring rolls or rice on the side. Pro Tips Use Fresh Ingredients: Fresh mushrooms and spinach will enhance the flavor and texture of your dumplings and soup. Adjust Spice Levels: If you prefer a milder soup, reduce the amount of red curry paste or add more coconut milk for creaminess. Perfect Dumpling Sealing: Ensure the edges of the dumplings are well-sealed to prevent them from opening during cooking. Garnish for Flavor: Don't skip the cilantro and red chili garnish; they add freshness and a pop of heat to the dish. {{image_4}} You can easily add protein to your soup. Tofu is a great option for a vegan meal. Use firm tofu and cut it into small cubes. You can sauté the tofu with garlic and ginger for extra flavor before adding it to the soup. If you prefer chicken, use boneless pieces. Cook the chicken in the broth until it's tender. Both options provide good texture and flavor. Feel free to customize your vegetables! You can add carrots, bell peppers, or zucchini for more color and taste. Broccoli or snow peas also work well. Just chop them into small pieces and add them to the soup. Adjust the cooking time to ensure all veggies are tender but not mushy. This way, you can enjoy a rainbow of flavors. Do you like heat? Adjust the spice level to your taste! If you want a spicy kick, add more red curry paste or fresh chili. For a milder soup, reduce the curry paste and skip the chili garnish. You can also add a dollop of yogurt or coconut cream to cool it down. This makes it perfect for anyone who prefers a gentler flavor. You can keep leftover soup in the fridge. Place it in an airtight container. It stays fresh for up to three days. The flavors improve as it sits, so enjoy it later! If you want to save some for later, freezing works well. For the dumplings, lay them flat on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. They can last up to three months in the freezer. For the soup, pour it into a freezer-safe container. Leave some space at the top for expansion. It can be frozen for up to two months. To reheat, thaw the soup overnight in the fridge. Heat it gently on the stove. Stir often to avoid burning. For frozen dumplings, you can cook them directly in boiling soup. They will take a few extra minutes. Enjoy your delicious meal again and again! Yes, you can make this soup vegan! Just use vegetable broth and replace the red curry paste with a vegan version. Most red curry pastes are vegan, but always check the label to be sure. You can also use tofu instead of any meat if you like. Dumplings usually take about 5-7 minutes to cook. You will know they are ready when they float to the top of the broth. This floating means they are fully cooked inside. If you don't have coconut milk, you can use almond milk or soy milk. To get a creamier texture, add a bit of cashew cream. You can also use vegetable broth, but it will change the soup’s flavor. Dumplings are done when they float to the surface of the soup. This means they are cooked through. If you want to be extra sure, you can cut one open to check that it is not doughy inside. Yes, you can prepare the dumplings ahead of time. Shape them and then store them in the fridge for up to one day. You can also freeze them for up to three months. Just cook them straight from the freezer. This blog post covers the key steps to make delicious dumplings and soup. We explored the ingredients, cooking methods, and helpful tips. You learned how to substitute key items and adjust flavors. Variations let you customize your dish with protein or spice levels. In the end, cooking is fun and rewarding. You can enjoy making this meal with your loved ones. Try out different ideas to create your perfect dumpling experience. Enjoy your cooking journey!

Thai Coconut Curry Dumpling Soup

A fragrant and spicy soup featuring homemade dumplings filled with sautéed mushrooms, served in a creamy coconut curry broth.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup water
  • 0.25 teaspoon salt
  • 1 teaspoon olive oil
  • 2 cups vegetable broth
  • 1 can coconut milk (400ml)
  • 2 tablespoons red curry paste
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 cup baby spinach
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 bunch fresh cilantro, chopped, for garnish
  • 1 to taste sliced red chili, for garnish

Instructions
 

  • Make the Dumpling Dough: In a mixing bowl, combine the all-purpose flour and salt. Gradually pour in the water while stirring with a fork or your fingers until a soft dough forms. Once combined, knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic. Cover the dough with a damp towel and let it rest for 20 minutes, allowing the gluten to relax.
  • Prepare the Dumpling Filling: Heat the olive oil in a skillet over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until their aromas are released. Incorporate the sliced mushrooms, cooking them until they're tender and slightly browned. Once done, remove the skillet from heat and let the mixture cool slightly before using.
  • Shape the Dumplings: After resting, divide the dough into small equal portions, rolling each into a ball about 1-inch in diameter. On a lightly floured surface, roll out each ball into a thin circle approximately 3 inches wide. Place a small spoonful of the cooled mushroom filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, pinching the edges firmly together to seal the dumplings. Repeat this process until all the dough and filling have been used.
  • Make the Soup Base: In a large pot, combine the vegetable broth, coconut milk, red curry paste, and soy sauce. Stir everything together until the red curry paste is fully dissolved. Place the pot over medium heat and bring the mixture to a gentle simmer, allowing the flavors to meld.
  • Cook the Dumplings: Carefully drop the prepared dumplings into the simmering broth one by one. Allow them to cook for about 5-7 minutes, or until they float to the surface and are completely cooked through. This floating indicates that they’re ready!
  • Add Greens and Finish: Once the dumplings are done, stir in the baby spinach and freshly squeezed lime juice, allowing the spinach to wilt for approximately 1 minute. Taste the broth and adjust seasoning if needed, adding more soy sauce or lime juice for extra flavor.
  • Serve: Ladle the fragrant soup into serving bowls, garnishing each bowl with chopped fresh cilantro and slices of red chili for a vibrant and spicy touch. Enjoy your aromatic soup while it’s warm!

Notes

Consider serving the soup with a lime wedge on the side for an additional burst of flavor. A sprinkle of extra cilantro on top adds a nice visual touch!
Keyword coconut curry, dumplings, soup, Thai cuisine