Easy Thai Coconut Curry Dumpling Soup Recipe

Introduction

This Easy Thai Coconut Curry Dumpling Soup is a comforting and flavorful meal that comes together quickly. With a rich coconut curry broth and tender dumplings, it’s perfect for those cozy nights when you want something warming and satisfying.

Ingredients

• 1 tablespoon cooking oil (sesame or vegetable oil)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red Thai curry paste
• 4 cups vegetable or chicken broth
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 2 carrots, thinly sliced
• 15-20 frozen dumplings (pork, chicken, or veggie)
• 2 cups baby spinach or chopped bok choy
• 2 scallions, sliced (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Step 1: Heat oil in a large pot over medium heat. Sauté minced garlic and grated ginger until fragrant, about 1–2 minutes.
2. Step 2: Add red curry paste and cook for 1 minute to release the aroma.
3. Step 3: Pour in broth and coconut milk, whisking until smooth.
4. Step 4: Stir in soy sauce, lime juice, and brown sugar. Simmer for 5–7 minutes.
5. Step 5: Add sliced carrots and cook until slightly softened, about 3–4 minutes.
6. Step 6: Add frozen dumplings and cook according to package instructions, usually 6–8 minutes.
7. Step 7: Stir in spinach or bok choy and cook until wilted, about 1 minute.
8. Step 8: Ladle soup into bowls and garnish with scallions and cilantro. Serve hot.

Tips & Variations

• For a spicier kick, add a pinch of chili flakes or fresh sliced chili to the curry paste.
• Use chicken or vegetable broth to suit your dietary preference.
• If you want extra protein, add cooked shredded chicken or tofu along with the dumplings.
• Substitute bok choy with kale or napa cabbage for a different leafy green texture.
• Fresh lime juice brightens the flavors—add a splash more to taste before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent separating the coconut milk. Avoid freezing, as the dumplings may become mushy upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings work well and usually take less time to cook—just adjust the cooking time accordingly to ensure they’re fully cooked.

Is this recipe gluten-free?

This recipe can be gluten-free if you use gluten-free soy sauce and dumplings made without wheat. Check labels carefully to ensure all ingredients meet your dietary needs.

Easy Thai Coconut Curry Dumpling Soup Recipe

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★★★★★

4.6 from 100 reviews

This Easy Thai Coconut Curry Dumpling Soup is a flavorful and comforting dish that combines the rich creaminess of coconut milk with the spicy kick of red Thai curry paste. Packed with tender dumplings, fresh vegetables, and aromatic herbs, this soup is a perfect weeknight meal that warms the soul and delights the palate.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Halal

Ingredients

Scale 1x2x3x

Sauté Base

• 1 tablespoon cooking oil (sesame or vegetable oil)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red Thai curry paste

Soup Base

• 4 cups vegetable or chicken broth
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar

Vegetables & Dumplings

• 2 carrots, thinly sliced
• 15–20 frozen dumplings (pork, chicken, or veggie)
• 2 cups baby spinach or chopped bok choy

Garnish

• 2 scallions, sliced
• Fresh cilantro, chopped

Instructions

1. Prepare the aromatics: Heat oil in a large pot over medium heat. Sauté minced garlic and grated ginger until fragrant, about 1–2 minutes, to release their flavors into the oil.
2. Cook the curry paste: Add red Thai curry paste to the pot and cook for 1 minute, stirring constantly to release the aromatic oils and deepen the flavor.
3. Add liquids: Pour in vegetable or chicken broth and the full-fat coconut milk, whisking to combine everything smoothly.
4. Season the soup: Stir in soy sauce, lime juice, and brown sugar to balance the flavors. Let the soup simmer gently for 5–7 minutes for the flavors to meld.
5. Cook vegetables: Add the thinly sliced carrots to the pot and cook until they are slightly softened, about 3–4 minutes.
6. Cook dumplings: Add the frozen dumplings to the soup. Cook according to the package instructions, usually 6–8 minutes, until the dumplings are heated through and tender.
7. Add leafy greens: Stir in baby spinach or chopped bok choy and cook until wilted, about 1 minute, to add a fresh, vibrant texture.
8. Serve: Ladle the soup into bowls and garnish with sliced scallions and chopped fresh cilantro. Serve hot and enjoy your flavorful Thai coconut curry dumpling soup.

Notes

• You can use any type of dumpling you prefer, including pork, chicken, or vegetarian options.
• Adjust the amount of red curry paste to control the level of spiciness in the soup.
• For a gluten-free version, use tamari or gluten-free soy sauce.
• Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently before serving.
• To make the soup vegan, use vegetable broth and vegetarian dumplings.

Keywords: Thai coconut curry soup, dumpling soup, easy Thai soup, coconut milk soup, Thai curry recipe, weeknight soup