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.
Ingredients
Scale
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)
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 develop a flavorful base.
- Add Curry Paste: Stir in the red Thai curry paste and cook for 1 minute to release its aromatic oils and deepen the flavor.
- 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.
- 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.
- Cook Carrots: Add the thinly sliced carrots and cook until they are slightly softened, approximately 3–4 minutes, adding texture and sweetness.
- 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.
- Add Greens: Stir in baby spinach or chopped bok choy and cook just until wilted, about 1 minute, preserving their freshness and color.
- 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
