Soup Dumplings in Thai Red Curry Sauce - better than takeout

Ingredients

• 2 tablespoons Vegetable Oil (for sautéing)
• 2 tablespoons Thai Red Curry Paste (store‑bought, adjust to taste)
• 2 cups Chicken Stock (low‑sodium preferred)
• 1 cup Coconut Milk (full‑fat canned coconut milk)
• 1 tablespoon Fish Sauce (adds umami depth)
• 1 teaspoon Granulated Sugar (balances the heat)
• 3 leaves Kaffir Lime Leaves (torn into pieces)
• 12 pieces Frozen Soup Dumplings (store‑bought, keep frozen until added)

Instructions

1. Heat Oil and Sauté Curry Paste

   Add the vegetable oil to the skillet over medium heat. Once shimmering, stir in the Thai red curry paste and sauté for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

2. Add Chicken Stock and Dissolve Paste

   Pour in the chicken stock, stirring continuously until the red curry paste fully dissolves into the liquid.

   Time: PT1M

   Temperature: Medium heat

3. Incorporate Coconut Milk and Seasonings

   Stir in the coconut milk, fish sauce, sugar, and torn kaffir lime leaves. Mix well and bring the mixture to a gentle simmer.

   Time: PT3M

   Temperature: Simmer

4. Cook Frozen Soup Dumplings

   Add the frozen soup dumplings directly into the simmering sauce. Cover the skillet with a lid and let them cook for about 12 minutes, or until the dumplings are heated through and the sauce has thickened slightly.

   Time: PT12M

   Temperature: Medium heat

5. Serve

   Remove the lid, give the sauce a final stir, and ladle the dumplings and broth into serving bowls. Garnish with extra kaffir lime leaves or fresh cilantro if desired.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g