One-Pot Thai Curry Dumpling Soup
With approachable Midwestern spice and heaps of flavor, this Thai Curry Dumpling Soup is the perfect easy one-pot meal. Ginger, garlic and curry paste warm you up, while coconut cream cuts any bite from the spices and makes the whole thing extra creamy. Add your favorite frozen dumplings for an easy meal that rivals your favorite takeout spot (with barely any dishes)!
Recipe - ST. LOUIS PARK (+Wines & Spirits)
One-Pot Thai Curry Dumpling Soup
Prep Time20 Minutes
Servings5
Cook Time30 Minutes
Ingredients
1 tablespoon coconut oil
1 medium shallot, thinly sliced
½ cup small diced carrots
4 baby bok choy, thinly sliced, stems and leaves divided
1 - 4-ounce jar Thai yellow curry paste
1 tablespoon beef bouillon paste
1 teaspoon grated fresh garlic
1 teaspoon grated fresh ginger
2 green onions, thinly sliced, plus more for garnish
2 - 13.66-ounce cans coconut cream
1 teaspoon L&B Sea Salt
1 teaspoon L&B Black Pepper
1 - 24-ounce package frozen pork and vegetable dumplings
Chili crisp, for garnish
Black sesame seeds, for garnish
Directions
- Heat oven to 400 F. In a large ovenproof skillet over medium-high heat, combine the coconut oil, shallot, carrots and bok choy stems. Cook, stirring often, until translucent, about 5 minutes.
- Add the Thai curry paste, bouillon, garlic, ginger, bok choy leaves and green onions. Cook, stirring, until fragrant, about 1 minute.
- Add the coconut cream, scraping the bottom of the pan and stirring until the curry paste is fully combined. Season with salt and pepper.
- Stir in the dumplings, then transfer the skillet to the oven to bake for 15 to 20 minutes or until the dumplings register 165 F on an instant-read thermometer and their edges are golden brown.
- Garnish with green onions, chili crisp and sesame seeds. Serve hot.
20 minutes
Prep Time
30 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
LouAna 100% Pure Liquid Coconut Oil, 16 Ounce
$13.99$0.87/oz
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
Fresh Whole Carrots Bagged, 2 Pound
$2.49$1.25/lb
Baby Bok Choy, 0.5 Pound
$3.00 avg/ea$5.99/lb
Mekhala Organic Thai Yellow Curry Paste, 4 Ounce
$6.99$1.75/oz
Better Than Bouillon Beef Base, 8 Ounce
Deal
$5.99 was $7.19$0.75/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
Green Onions Bunched, 1 Each
$1.49
Thai Kitchen Coconut Cream, 13.66 Ounce
$7.69$0.56/oz
L&B French Sea Salt Grinder, 5.2 Ounce
$7.19$1.38/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Bibigo Mandu Pork & Vegetable Dumplings, 8.6 Ounce
$4.29$0.50/oz
Fly By Jing Sichuan Chili Crisp, 6 Ounce
$14.99$2.50/oz
L&B Black Sesame Seeds, 2.4 Ounce
Deal
$5.49 was $5.99$2.29/oz
Directions
- Heat oven to 400 F. In a large ovenproof skillet over medium-high heat, combine the coconut oil, shallot, carrots and bok choy stems. Cook, stirring often, until translucent, about 5 minutes.
- Add the Thai curry paste, bouillon, garlic, ginger, bok choy leaves and green onions. Cook, stirring, until fragrant, about 1 minute.
- Add the coconut cream, scraping the bottom of the pan and stirring until the curry paste is fully combined. Season with salt and pepper.
- Stir in the dumplings, then transfer the skillet to the oven to bake for 15 to 20 minutes or until the dumplings register 165 F on an instant-read thermometer and their edges are golden brown.
- Garnish with green onions, chili crisp and sesame seeds. Serve hot.