Easy Thai Coconut Curry Dumpling Soup Recipe

Introduction

This Easy Thai Coconut Curry Dumpling Soup combines rich, creamy coconut milk with fragrant red curry and tender dumplings for a comforting and flavorful meal. It’s a quick and satisfying dish perfect for weeknight dinners or whenever you crave a taste of Thailand at home.

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 extra heat, add a sliced red chili or a dash of chili flakes along with the curry paste.
• Substitute dumplings with wontons or small meatballs for a different texture.
• Use gluten-free soy sauce if you need a gluten-free option.
• Swap spinach for kale or Swiss chard for a heartier green.

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 avoid breaking the coconut milk. For best texture, add fresh spinach or greens during reheating rather than storing them in the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings will work well. Just adjust the cooking time accordingly—usually 3 to 5 minutes or until cooked through.

Can I make this soup vegan?

Absolutely. Use vegetable broth and vegetable-based dumplings to keep the recipe vegan-friendly.

Easy Thai Coconut Curry Dumpling Soup Recipe

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★★★★★

4.7 from 50 reviews

This Easy Thai Coconut Curry Dumpling Soup is a flavorful and comforting dish combining fragrant Thai curry, creamy coconut milk, and tender dumplings. Perfect for a quick yet indulgent meal, this soup balances aromatic spices with fresh vegetables, making it both satisfying and nutritious.

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

Ingredients

Scale 1x2x3x

Soup Base

• 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

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. Heat Aromatics: Heat oil in a large pot over medium heat. Sauté minced garlic and grated ginger until fragrant, about 1–2 minutes, to build a flavorful base for the soup.
2. Add Curry Paste: Stir in the red Thai curry paste and cook for 1 minute, releasing the aromatic spices and enhancing the soup’s depth.
3. Add Liquids: Pour in the vegetable or chicken broth and full-fat coconut milk, whisking until the mixture is smooth and well combined.
4. Season Soup: Stir in soy sauce, lime juice, and brown sugar. Let the soup simmer for 5–7 minutes to meld the flavors.
5. Cook Carrots: Add the thinly sliced carrots and cook until slightly softened, about 3–4 minutes, adding a pleasant crunch and color.
6. Add Dumplings: Gently place the frozen dumplings into the soup and cook according to the package instructions, typically 6–8 minutes, ensuring they are heated through.
7. Wilt Greens: Stir in baby spinach or bok choy and cook just until wilted, about 1 minute, adding freshness and nutrients.
8. Serve and Garnish: Ladle the soup into bowls and garnish with sliced scallions and chopped fresh cilantro. Serve hot for a comforting meal.

Notes

• You can use chicken, pork, or vegetarian frozen dumplings depending on your preference.
• For a spicier soup, add extra red curry paste or some sliced chili peppers.
• Substitute bok choy for spinach to add a different texture and slightly peppery flavor.
• If you want a lighter milk option, use light coconut milk, but the soup may be less creamy.
• This soup reheats well and can be stored in the refrigerator for up to 3 days.

Keywords: Thai coconut curry soup, dumpling soup, easy Thai recipes, coconut milk soup, red curry soup, quick dinner soup