15-Minute Red Curry Dumpling Soup (Easy One-Pot Dinner)
This 15-minute red curry dumpling soup is an easy one-pot dinner made with frozen dumplings, coconut milk, and bold Thai-inspired flavors.
Servings: 4 servings
Ingredients
For Thai Red Curry Dumpling Soup
- 1 1/2 tbsp avocado oil
- 1/4 cup Thai red curry paste see Notes for spice level
- 1 cup coconut milk
- 4 cups vegetable broth
- 1/2 tbsp coconut sugar
- 1/2 tbsp vegan fish sauce
- 24-32 frozen wontons roughtly 6-8 pieces per serving depends on package used
- 4 small bunches bok choy
- squeeze of lime juice
For Garnish (each bowl)
- 1 tbsp scallions chopped
- 1 tbsp cilantro chopped
- 1 tbsp unsalted peanuts chopped
- 2 tsp chili oil
- squeeze of lime juice
Instructions
- Prepare Broth. Heat a heavy-bottom pot over medium heat and add a neutral, high-heat oil like avocado oil. Stir in the red curry paste and sauté for about 40 seconds until fragrant. Pour in the vegetable stock and canned coconut milk, then add the fish sauce (or vegan alternative) and coconut sugar. Stir well, cover, and bring the broth to a gentle boil for about 4–5 minutes.
- Add Dumplings. Once boiling, add the frozen wontons or dumplings — I used 32 wontons total (about 8 per serving). Cover and cook for 2–3 minutes. Add the bok choy, cover again, and cook for about 90 seconds until just wilted. Turn off the heat and squeeze in fresh lime juice.
- Garnish with scallions, cilantro, chopped peanuts, and a drizzle of chili oil. Serve immediately and enjoy while it’s hot — it’s seriously so good.
Nutrition
Calories: 495kcal | Carbohydrates: 36g | Protein: 13g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 15mg | Sodium: 1645mg | Potassium: 249mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7945IU | Vitamin C: 54mg | Calcium: 169mg | Iron: 3mg