Easy Thai Coconut Curry Dumpling Soup Recipe
This Easy Thai Coconut Curry Dumpling Soup is a flavorful and comforting dish featuring fragrant red Thai curry, creamy coconut milk, tender dumplings, and fresh vegetables. Perfect for a quick weeknight meal, this soup balances spicy, savory, and tangy flavors with a nourishing broth base.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
Main 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 (chicken or veggie)
- 2 cups baby spinach or chopped bok choy
For Garnish
- 2 scallions, sliced
- Fresh cilantro, chopped
Instructions
- Heat the oil and sauté aromatics: Heat 1 tablespoon of cooking oil in a large pot over medium heat. Add the minced garlic and grated fresh ginger, sautéing until fragrant, about 1 to 2 minutes.
- Add red curry paste: Stir in 2 tablespoons of red Thai curry paste and cook for 1 minute to release its aroma and deepen the flavor.
- Add liquids and combine: Pour in 4 cups of vegetable or chicken broth and 1 can (13.5 oz) of full-fat coconut milk, whisking gently until the mixture is smooth and well combined.
- Season the soup: Stir in 2 tablespoons soy sauce, 1 tablespoon lime juice, and 1 teaspoon brown sugar. Let the soup simmer gently for 5 to 7 minutes to meld the flavors.
- Cook carrots: Add the thinly sliced carrots and cook until they are slightly softened, about 3 to 4 minutes.
- Cook dumplings: Add 15 to 20 frozen dumplings to the soup and cook according to package instructions, generally for 6 to 8 minutes, until fully heated through.
- Add greens: Stir in 2 cups of baby spinach or chopped bok choy and cook for about 1 minute until the greens have wilted.
- Serve and garnish: Ladle the hot soup into bowls and garnish with sliced scallions and freshly chopped cilantro. Serve immediately.
Notes
- You can substitute dumplings with homemade or fresh ones if preferred.
- For a spicier version, add more red curry paste or a dash of chili flakes.
- Vegetarian broth can be used to keep the soup vegan and vegetarian-friendly.
- Adjust lime juice and sugar to balance the soup’s acidity and sweetness to your taste.
- Leftovers will keep refrigerated for up to 3 days; reheat gently to avoid curdling the coconut milk.
Keywords: Thai coconut curry soup, dumpling soup, easy Thai recipe, coconut milk soup, quick dinner, vegetarian Thai soup
