Red Curry Dumpling Soup
Spicy, fragrant, delicious red curry dumpling soup
Ingredients
- 4 cups chicken broth
- 2 tbsp red curry paste more or less to taste
- 1 can coconut milk
- 2 stalks lemongrass all but tender end removed and finely diced
- 4 inch piece fresh ginger peeled and minced
- 4 garlic cloves minced
- 4 Kaffir lime leaves optional
- Korean glass noodles optional
- Frozen dumplings of your choice
- fresh spinach
- 6 shallots peeled and sliced
- 4 scallions sliced
- cilantro chopped
- lime juice to taste
Instructions
- If making fried shallots, heat 1/4 inch of oil in a skillet over high heat and add the sliced shallots. Cook, stirring occasionally until browned and crisping up. Drain on paper towels and sprinkle with salt. Set aside until serving.
- In a stock pot, heat 2 tbsp of oil over medium heat. Add the ginger, garlic and lemongrass and cook, stirring occasionally, until fragrant. Add the red curry paste and cook for another minute. Stir in the coconut milk. lime leaves if using, and broth and simmer for 10 minutes.
- Meanwhile, pan fry your dumplings until they are hot in the center. I like to cook them in skillet and add at the end to the soup, because then they have some nice browning on them. Cook glass noodles separately according to the package and once cooked, drain and add to the soup right before serving. Remove the lime leaves from the broth. Add spinach to the soup and cook just until barely wilted.
- When ready to serve, add noodles and dumplings to each bowl and top with ladles of the broth and spinach. Top with fried shallots, sliced scallions and cilantro and serve.
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