Can I use fresh dumplings instead of frozen?

Absolutely! Fresh dumplings work wonderfully in this Thai Coconut Curry Dumpling Soup. Just reduce the cooking time to 4-5 minutes since they cook faster than frozen ones.

What if I can't find Thai curry paste?

You can substitute with Indian curry powder mixed with a bit of sriracha for heat, though the flavor profile will be slightly different. Start with 1 tablespoon curry powder and adjust to taste.

How can I make this soup less spicy?

Use just 1 tablespoon of curry paste instead of 2, and balance the heat with an extra teaspoon of brown sugar. You can always add more spice, but you can't take it away.

Best Thai Coconut Curry Dumpling Soup Recipe

Name: Easy Thai Coconut Curry Dumpling Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
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; 16-18 frozen dumplings (pork, chicken, or veggie); 2 cups baby spinach or chopped bok choy; 2 scallions, sliced (for garnish); Fresh cilantro, chopped (for garnish)

Easy Thai Coconut Curry Dumpling Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm, flavorful Thai Coconut Curry Dumpling Soup with creamy coconut milk, aromatic curry spices, and tender dumplings. One-pot meal ready quickly.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Weeknight Dinner
Method: Simmer
Cuisine: Thai

Ingredients

Scale

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
16–18 frozen dumplings (pork, chicken, or veggie)
2 cups baby spinach or chopped bok choy
2 scallions, sliced (for garnish)
Fresh cilantro, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Heat oil in a large pot over medium heat. Sauté minced garlic and grated ginger until fragrant, about 1-2 minutes.
Add red curry paste and cook for 1 minute to release the aroma, stirring constantly.
Pour in broth and coconut milk, whisking until smooth and well combined.
Stir in soy sauce, lime juice, and brown sugar. Simmer for 5-7 minutes to blend flavors.
Add sliced carrots and cook until slightly softened, about 3-4 minutes.
Add frozen dumplings and cook according to package instructions, usually 6-8 minutes, until they float and are heated through.
Stir in spinach or bok choy and cook until wilted, about 1 minute.
Ladle soup into bowls and garnish with scallions and cilantro. Serve hot.

Notes

Use full-fat coconut milk for extra creaminess. Shake can well before opening.
Adjust curry paste amount (1-2 tablespoons) based on spice preference.
Customize with mushrooms, bell peppers, snap peas, or other vegetables.
Add shrimp, shredded chicken, or tofu for extra protein.
Don’t freeze soup with dumplings as they get mushy. Freeze broth only and add fresh dumplings when reheating.

Nutrition

Serving Size: 1 bowl (1/4 recipe)
Calories: 420 kcal
Sugar: 6 g
Sodium: 980 mg
Fat: 25 g
Saturated Fat: 18 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 25 mg

Find it online: https://www.benefitiany.com/thai-coconut-curry-dumpling-soup/