Thai Dumpling Noodle Soup
This Thai Dumpling Noodle Soup is a cozy, flavorful dish featuring tender dumplings, soft noodles, and a fragrant Thai-style broth infused with ginger, garlic, and Thai curry paste
Servings: 6 servings
Calories: 659kcal
Ingredients
- 1 tablespoon olive oil
- 1 small white onion diced
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- 3 tablespoon red Thai curry paste
- 15 ounce coconut milk
- 6 cups chicken broth
- 24 ounces frozen dumplings I use mini chicken and vegetable dumplings
- 9 ounces ramen I use brown rice millet ramen
- 1 lime juiced
- 5 green onions chopped
- fresh chopped cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the garlic, ginger, and Thai curry paste and stir to combine, cooking another couple of minutes.
- Add the coconut milk and broth and bring to a simmer.
- Add the dumplings and ramen and cook 5-6 minutes, until ramen is softened and the dumplings are cooked through.
- Stir in the lime juice and green onions.
- Serve topped with fresh cilantro. Enjoy!
Notes
Don't Overcook the Dumplings - the noodles and dumplings only need 5-7 minutes to cook. If you cook them too long they will get a little mushy.
Garnish generously – Fresh herbs, sliced chili, and a squeeze of lime add color and that final punch of brightness.
Storage - store any leftovers in an airtight container in the refrigerator for 3-4 days. You will likely need to add more broth or water, as the noodles and dumplings will soak up the extra broth.
Nutrition
Calories: 659kcal | Carbohydrates: 81g | Protein: 15g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 2276mg | Potassium: 351mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1297IU | Vitamin C: 21mg | Calcium: 103mg | Iron: 7mg