Easy Thai Coconut Curry Dumpling Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
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
- 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.
- 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.
- Add Liquids: Pour in the vegetable or chicken broth and full-fat coconut milk, whisking until the mixture is smooth and well combined.
- Season Soup: Stir in soy sauce, lime juice, and brown sugar. Let the soup simmer for 5–7 minutes to meld the flavors.
- Cook Carrots: Add the thinly sliced carrots and cook until slightly softened, about 3–4 minutes, adding a pleasant crunch and color.
- 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.
- Wilt Greens: Stir in baby spinach or bok choy and cook just until wilted, about 1 minute, adding freshness and nutrients.
- 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
