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Creamy Thai Green Curry Dumpling Soup with Crispy Wontons

creamy Thai green curry dumpling soup - featured image
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A comforting and flavorful Thai green curry soup featuring tender dumplings and crispy wontons, blending creamy, spicy, soft, and crunchy textures in one bowl. Perfect for quick weeknight dinners or cozy gatherings.

Ingredients

Scale
  • 2 tablespoons green curry paste (Mae Ploy preferred)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 3 cups (720 ml) vegetable or chicken broth
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon fish sauce (or soy sauce for vegetarian/vegan)
  • 1 teaspoon brown sugar
  • 2 tablespoons fresh lime juice
  • 1/2 pound (225 g) ground chicken or pork (or half chicken, half shrimp)
  • 2 green onions, finely chopped
  • A handful fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • About 25 wonton wrappers for dumplings
  • About 15 additional wonton wrappers for crispy wontons
  • Vegetable oil for frying
  • Optional garnishes: fresh Thai basil leaves, chopped red chili or chili flakes, sliced lime wedges

Instructions

  1. Prepare the dumpling filling by combining ground chicken or pork, chopped green onions, cilantro, minced garlic, sesame oil, salt, and pepper in a medium bowl. Mix gently until just combined.
  2. Assemble the dumplings by placing a wonton wrapper on a clean surface, spooning about 1 teaspoon of filling into the center. Moisten edges with water, fold in half to form a triangle, and press edges firmly to seal. For classic shape, bring two opposite corners together and pinch. Keep dumplings covered with a damp towel.
  3. Make the soup base by heating 1 tablespoon oil in a large saucepan over medium heat. Sauté minced garlic and grated ginger until fragrant (about 1 minute). Stir in green curry paste and cook for another minute.
  4. Pour in coconut milk and broth, stirring to blend. Bring to a gentle simmer.
  5. Carefully drop dumplings into simmering broth. Cook for 6-8 minutes until dumplings float and filling is cooked through, stirring occasionally.
  6. While dumplings cook, heat vegetable oil in a deep pan to 350°F (175°C). Cut additional wonton wrappers into triangles or strips. Fry in batches until golden and crisp, about 1-2 minutes per batch. Drain on paper towels.
  7. Stir fish sauce, brown sugar, and lime juice into the soup. Taste and adjust seasoning if needed. Remove from heat.
  8. Ladle soup into bowls, top with crispy wontons, and garnish with Thai basil leaves, sliced chilies, and lime wedges.

Notes

Keep wonton wrappers covered with a damp cloth to prevent drying. Maintain oil temperature between 350-375°F for frying wontons. Simmer dumplings gently to avoid breaking wrappers. Add fish sauce, sugar, and lime juice at the end to preserve brightness. Dumplings can be frozen and cooked from frozen with extra cooking time. Wontons can be baked at 400°F for 8-10 minutes as a cleaner alternative to frying.

Nutrition

Keywords: Thai green curry, dumpling soup, crispy wontons, creamy soup, quick dinner, Thai cuisine, coconut milk soup, easy weeknight meal

Find it online: https://tempotaste.com/creamy-thai-green-curry-dumpling-soup-recipe-with-crispy-wontons-easy-and-delicious/