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Easy Thai Coconut Curry Dumpling Soup

Thai Coconut Curry Dumpling Soup in white bowl garnished with cilantro and scallions

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

Ingredients

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  • 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
  • 1618 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

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

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