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Thai Coconut Curry Dumpling Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 42 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai-Inspired
  • Diet: Dairy-Free

Description

This Thai Coconut Curry Dumpling Soup is a rich, flavorful dish combining creamy coconut milk, fragrant Thai red curry, and tender dumplings simmered in a spiced broth. Perfect for a comforting meal, it includes fresh vegetables and herbs for a vibrant, aromatic experience.

Ingredients

Soup Base

  • 1 tablespoon coconut oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Thai red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups chicken or vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce (optional)
  • 1 teaspoon brown sugar
  • 1/2 teaspoon lime zest
  • 1 tablespoon lime juice

Dumplings & Vegetables

  • 12–16 frozen or fresh dumplings (vegetable, chicken, or shrimp)
  • 1 cup baby spinach or bok choy
  • 1/2 cup shredded carrots

Garnishes and Seasonings

  • 1/4 cup chopped cilantro
  • Salt and pepper to taste
  • Red chili flakes or sliced Thai chilies (optional for heat)

Instructions

  1. Heat the aromatics: In a large pot, heat coconut oil over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent.
  2. Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
  3. Toast curry paste: Add the Thai red curry paste to the pot and stir for another minute to slightly toast and release its flavors.
  4. Create the broth: Pour in the full-fat coconut milk and broth. Stir to combine, then add soy sauce, optional fish sauce, brown sugar, lime zest, and lime juice. Bring the mixture to a simmer.
  5. Add dumplings and cook: Gently add the frozen or fresh dumplings to the simmering broth. Cook according to package instructions, usually 6–8 minutes, until they are heated through and start floating.
  6. Add vegetables: In the last 2 minutes of cooking, stir in the baby spinach or bok choy and shredded carrots to wilt and soften.
  7. Season and serve: Taste the soup and adjust seasoning with salt, pepper, or additional lime juice as needed. Serve hot garnished with chopped cilantro and optional red chili flakes or sliced Thai chilies for heat.

Notes

  • Use any type of dumpling you prefer; store-bought frozen dumplings work well.
  • Add mushrooms, bell peppers, or snow peas for extra vegetables and texture.
  • For a vegan version, use vegetable broth, plant-based dumplings, and omit the fish sauce.

Find it online: https://slsrecipes.com/thai-coconut-curry-dumpling-soup-recipe/