You know I love me a one-pot soup dumpling dish, so since everyone & their mom was making dumplings in a Thai red curry sauce, you know I had to give that a go too — and obviously, she was goooood. 😮💨 Spicy, creamy and oh-so-delicious, this is one of those dishes that takes barely any effort but tastes like you've put in way more work than you actually have. Throw everything into one pot, let those frozen soup dumplings do their thing and you've got yourself a seriously comforting bowl.
2 servings
Some secret knowledge
This is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheat gently on the hob or in the microwave until piping hot. Be careful when reheating as the soup inside the dumplings can get very hot.
This is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheat gently on the hob or in the microwave until piping hot. Be careful when reheating as the soup inside the dumplings can get very hot.
Heat the oil in a claypot or heavy-based pot over medium heat.
Add the garlic and shallot and sauté for 1–2 minutes, until softened and aromatic.
Add the Thai red curry paste and stir-fry for around 2 minutes, until fragrant and the paste starts to darken slightly.
Add half of the coconut milk and stir it into the curry paste.
Cook for another 1–2 minutes, allowing the coconut milk to reduce slightly and the curry paste to become rich and concentrated.
Add the remaining coconut milk, chicken broth, fish sauce, sugar and lime juice.
Bring everything to a gentle boil, then taste and adjust the seasoning to your liking.
Carefully add the frozen soup dumplings directly into the curry broth.
Reduce the heat to a gentle simmer, cover and cook according to the packet instructions; usually around 10–15 minutes.
If the dumplings still look undercooked on top, give them a few extra minutes. Try not to stir them too much as you don't want to break them and lose all that lovely soup inside.
Remove the lid and finish with chopped coriander, sliced red chilli, lime slices and a generous drizzle of chilli oil.
Serve immediately while piping hot, and make sure you give those soup dumplings a minute to cool slightly before biting into them!
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