It might sound counterintuitive to put soup dumplings in a soup, but it actually works really well. When I tried the trend of adding soup dumplings to a coconut curry soup, it added another layer of umami flavor. The creaminess of the curry complemented the dumplings perfectly, and with the brightness from lime and the rich curry flavors, every bite was packed with flavor. This recipe is simple to make, so anyone can try this delicious coconut curry soup dumpling recipe at home.
Where are Soup Dumplings from?
Soup dumplings, or ‘Xiaolongbao,’ originated in China’s Jiangnan region, particularly in Shanghai and Wuxi. These small steamed dumplings are filled with a gelatinized broth that melts into soup when heated, usually combined with ground meat like pork. They are traditionally steamed in bamboo baskets, which is reflected in the name ‘long’ meaning basket.
Coconut Red Curry
Coconut red curry originated in Thailand and is typically made with red curry paste, coconut milk, shallots, and lemongrass. Red curry paste can be used in stir-fries, soups, and noodle dishes. Its deep red color comes from dried red chilies.
Ingredients
- 1–2 cloves garlic, minced
- 1/3 onion, finely chopped
- 1 Tbsp oil
- 1–1.5 Tbsp red curry paste
- 1 Tbsp fish sauce
- 1 tsp sugar
- 1 ½ cups chicken broth
- 1/3 cup milk or coconut milk
- Frozen soup dumplings
- Lime Juice
- Chili oil (optional)
- Green onions, sliced (for garnish)
Click on the images for the direct link to the ingredients I used:
Coconut Curry Soup Dumpling Instructions
Heat oil in a single-serving small pot over medium heat.
Add garlic and onion; sauté until fragrant and softened.
Stir in the red curry paste and cook for 30–60 seconds to release the flavor.
Pour in the chicken broth, fish sauce, and sugar. Stir to combine.
Add milk or coconut milk, then bring the soup to a gentle simmer.
Drop in the frozen soup dumplings. Cover and cook for 10–12 minutes, until dumplings are heated through.
Squeeze Lime juice
Uncover, drizzle with chili oil if desired, and garnish with green onions. Serve hot.
Coconut Curry Soup Dumpling Cooking Tips
Bloom the curry paste with the garlic and onion first to release its full aroma before adding the liquids. After adding the dumplings, gently stir to prevent them from sticking to the bottom of the pot, but be careful not to break them.
Coconut Curry Soup Dumpling
Ingredients
- 1 –2 cloves garlic minced
- 1/3 onion finely chopped
- 1 Tbsp oil
- 1 –1.5 Tbsp red curry paste
- 1 Tbsp fish sauce
- 1 tsp sugar
- 1 ½ cups chicken broth
- 1/3 cup milk or coconut milk
- 1 Soup dumplings (I am using Synear)
- Chili oil optional
- Green onions sliced (for garnish)
- Lime Juice
Instructions
- Heat oil in a single-serving small pot over medium heat.
- Add garlic and onion; sauté until fragrant and softened.
- Stir in the red curry paste and cook for 30–60 seconds to release the flavor.
- Pour in the chicken broth, fish sauce, and sugar. Stir to combine.
- Add milk or coconut milk, then bring the soup to a gentle simmer.
- Drop in the frozen soup dumplings. Cover and cook for 10–12 minutes, until dumplings are heated through.
- Squeeze in lime juice.
- Uncover, drizzle with chili oil if desired, and garnish with green onions. Serve hot.
If you enjoyed this coconut curry soup dumpling recipe, you might also like my shrimp and pork wontons recipe.
