Red Curry Dumpling Soup

Red curry dumpling soup

I am not for one second going to take credit for this but, I am going to share it with you because I made this and it really was, SO good. With a few tweaks (notes below) you can make this Red Thai Curry Dumpling Soup using your Large Panang Thai Curry Kit. Save this post for later, trust me.

Red Curry Soup
- 20-24 frozen dumplings
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 thumb piece ginger, grated
- 2 garlic cloves, minced
- 3 tbsp Panang Thai Curry Paste (all of the paste in your Kit)
- 3 cups chicken stock
- 1 can coconut milk
- 1 1/2 tbsp palm sugar (your Panang Kit has 2 tbsp)
- 1 tbsp fish sauce (your Panang kit has 2 tbsp)
- Lime juice, to taste (if you don't have lime, use the tamarind in your kit).

I also added the chilies and lime leaves from the Kit. You will have rice and 1 can of coconut milk leftover from your kit to use down the road.

Heat a vegetable oil in a large pot over medium heat. Add onion, ginger and garlic, and cook for 2 - 3 minutes, stirring until soft. Add the red curry paste and cook for a further minute. Mix in the chicken stock, coconut milk, palm sugar and fish sauce. Bring to a boil then reduce to simmer for 10 minutes. Add lime juice, taste and season as desired.

Boil Dumplings separately as per package instructions (you can also use wontons), then transfer to serving bowls. Ladle over the hot soup.

Garnish options: Fresh herbs, chopped chili, fried shallots. I used basil, more lime and bean sprouts.

Serves 4

Credits: There are a few of these out there but I came across the reel from @saltnpiipa, a father son team that I love. Picture and instructions are from @brendan_pang whom, they were inspired by and I am now following as well ;)