Easy Thai Coconut Curry Dumpling Soup Recipe
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.
- 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
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
- 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.
- 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.
- Add liquids: Pour in vegetable or chicken broth and the full-fat coconut milk, whisking to combine everything smoothly.
- 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.
- Cook vegetables: Add the thinly sliced carrots to the pot and cook until they are slightly softened, about 3–4 minutes.
- 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.
- Add leafy greens: Stir in baby spinach or chopped bok choy and cook until wilted, about 1 minute, to add a fresh, vibrant texture.
- 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
