Description
This Easy Thai Coconut Curry Dumpling Soup blends the rich, bold flavors of Thai cuisine with the comfort of a creamy, satisfying soup. With red curry, coconut milk, and dumplings, it’s a flexible, quick meal perfect for busy nights.
Ingredients
- 1 tablespoon cooking oil (sesame or vegetable)
- 3–4 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
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 2 carrots, thinly sliced
- 12–16 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
- Heat oil in a large pot over medium heat.
- Sauté the garlic and ginger for 1–2 minutes until fragrant.
- Stir in the red Thai curry paste and cook for 1 minute.
- Add the broth and coconut milk, whisking until smooth.
- Stir in soy sauce, lime juice, and brown sugar; simmer for 5–7 minutes.
- Add sliced carrots and cook for 3–4 minutes until slightly softened.
- Add the frozen dumplings and cook per package instructions (usually 6–8 minutes).
- Stir in spinach or bok choy until wilted, about 1 minute.
- Ladle into bowls and garnish with scallions and cilantro. Serve hot.
Notes
- Use any type of dumplings — pork, chicken, veggie, or tofu-filled.
- Add mushrooms, bell peppers, or snap peas for extra veggies.
- To make it spicier, add sriracha or sliced chili peppers.
- Use tamari and gluten-free dumplings for a gluten-free version.
- Only freeze the broth if prepping ahead — dumplings can become mushy when frozen and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg
