Easy Thai Coconut Curry Dumpling Soup Recipe

Introduction

Warm up with this easy Thai Coconut Curry Dumpling Soup, a comforting blend of fragrant spices, creamy coconut milk, and tender dumplings. Perfect for a quick weeknight meal that feels both exotic and reassuringly homemade.

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 chili or a dash of chili flakes when cooking the garlic and ginger.
• Use vegetable broth to keep the dish vegetarian or chicken broth for a richer flavor.
• Swap dumplings for cooked shrimp or tofu for a different protein option.
• Add other vegetables like snap peas or bell peppers for added crunch and color.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. For best texture, cook dumplings just before serving rather than in advance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of curry paste?

Yes, you can substitute red Thai curry paste with green or yellow curry paste, but keep in mind that the flavor and heat level will change accordingly.

Are frozen dumplings the best option for this recipe?

Frozen dumplings work well because they cook quickly and hold their shape in the soup. If you prefer homemade dumplings, just adjust cooking time to ensure they are fully cooked.

Easy Thai Coconut Curry Dumpling Soup Recipe

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★★★★★

4.6 from 70 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This Easy Thai Coconut Curry Dumpling Soup is a flavorful, comforting dish that combines fragrant Thai red curry with creamy coconut milk and tender dumplings. Packed with fresh aromatics, veggies, and a hint of lime, this soup is perfect for a quick and satisfying meal that brings vibrant Southeast Asian flavors to your table.

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Ingredients

Scale 1x2x3x

Base and Aromatics

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

Broth and Flavorings

• 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 and 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 (for garnish)
• Fresh cilantro, chopped (for garnish)

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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 develop a flavorful base.
2. Add Curry Paste: Stir in the red Thai curry paste and cook for 1 minute to release its aromatic oils and deepen the flavor.
3. Combine Liquids: Pour in the vegetable or chicken broth and full-fat coconut milk, whisking together until smooth and fully combined to form the soup base.
4. Season Soup: Stir in soy sauce, lime juice, and brown sugar. Let the soup simmer gently for 5–7 minutes to meld the flavors together.
5. Cook Carrots: Add the thinly sliced carrots and cook until they are slightly softened, approximately 3–4 minutes, adding texture and sweetness.
6. Add Dumplings: Carefully add the frozen dumplings and cook according to the package instructions, usually about 6–8 minutes, until they are heated through and tender.
7. Add Greens: Stir in baby spinach or chopped bok choy and cook just until wilted, about 1 minute, preserving their freshness and color.
8. Garnish and Serve: Ladle the soup into bowls and garnish with sliced scallions and chopped fresh cilantro. Serve immediately while hot for the best flavor experience.

Notes

• You can use any type of dumpling you prefer—pork, chicken, or vegetarian options all work well.
• Adjust the amount of red curry paste to make the soup milder or spicier according to your taste.
• For a gluten-free option, ensure that the soy sauce used is tamari or another gluten-free variety.
• Leftover soup can be refrigerated for up to 2 days, but dumplings may become softer when reheated.
• If you prefer a thicker soup, simmer it a little longer to reduce the liquid before adding dumplings.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Keywords: Thai, Coconut Curry, Dumpling Soup, Easy Soup Recipe, Thai Soup, Coconut Milk Soup, Red Curry Soup