Easy Thai Coconut Curry Dumpling Soup Recipe

Introduction

Experience the bold and comforting flavors of Thailand with this Easy Thai Coconut Curry Dumpling Soup. Creamy and aromatic, it combines tender dumplings with a fragrant coconut curry broth, perfect for a quick and satisfying meal ready in under 30 minutes.

Ingredients

• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 small onion, finely chopped
• 2 tbsp Thai red curry paste
• 4 cups chicken or vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 12–15 pre-made dumplings (pork, chicken, or vegetable)
• 1 red bell pepper, thinly sliced
• 2 cups baby spinach leaves
• Juice of 1 lime
• Fresh cilantro and green onions for garnish

Instructions

1. Step 1: Heat vegetable oil in a large pot over medium heat. Sauté the garlic, ginger, and onion until they are soft and fragrant.
2. Step 2: Stir in the Thai red curry paste and cook for 1 minute to release its aroma.
3. Step 3: Add the chicken or vegetable broth, coconut milk, fish sauce, soy sauce, and brown sugar. Bring the mixture to a simmer and cook for 5-7 minutes to let the flavors meld.
4. Step 4: Add the pre-made dumplings to the pot and cook until they float to the surface and are fully cooked through, about 5-7 minutes.
5. Step 5: Stir in the sliced red bell pepper and baby spinach leaves, cooking for an additional 2-3 minutes until the vegetables are tender.
6. Step 6: Remove the pot from heat, stir in the lime juice, and adjust the seasoning if needed.
7. Step 7: Serve the soup hot, garnished with fresh cilantro and green onions.

Tips & Variations

• Use vegetable broth and vegetable dumplings for a vegetarian version.
• Add a splash of coconut cream for extra richness.
• Swap red curry paste for green or yellow curry paste to change the flavor profile.
• For more heat, add sliced fresh chili or a dash of chili flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The dumplings may absorb some liquid upon standing, so add a splash of broth if the soup becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen dumplings?

Yes, frozen dumplings work well. Just add a few extra minutes to the cooking time to ensure they are heated through completely.

Is this soup spicy?

The level of spiciness depends on the Thai red curry paste you use. You can adjust the heat by choosing a mild or hot curry paste and by adding fresh chili if desired.

Easy Thai Coconut Curry Dumpling Soup Recipe

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★★★★★

4.9 from 85 reviews

This Easy Thai Coconut Curry Dumpling Soup combines the rich and creamy flavors of coconut milk with the aromatic and spicy notes of Thai red curry paste. Featuring tender dumplings simmered in a fragrant broth with fresh vegetables, this soup is a comforting and flavorful meal that’s ready in under 40 minutes, perfect for a quick weeknight dinner or to impress guests with minimal effort.

• Author: reem
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 small onion, finely chopped
• 2 tbsp Thai red curry paste
• 4 cups chicken or vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 12–15 pre-made dumplings (pork, chicken, or vegetable)
• 1 red bell pepper, thinly sliced
• 2 cups baby spinach leaves
• Juice of 1 lime
• Fresh cilantro and green onions for garnish

Instructions

1. Heat the oil: Heat vegetable oil in a large pot over medium heat to prepare for sautéing the aromatics.
2. Sauté aromatics: Add the minced garlic, grated ginger, and finely chopped onion to the pot and cook until they become soft and fragrant, about 3-5 minutes.
3. Add red curry paste: Stir in the Thai red curry paste and cook for 1 minute to release its flavors into the aromatics.
4. Add liquids and seasonings: Pour in the chicken or vegetable broth, coconut milk, fish sauce, soy sauce, and brown sugar. Stir well to combine and bring to a gentle simmer.
5. Simmer the soup: Let the soup simmer gently for 5-7 minutes to allow the flavors to meld and the broth to develop a rich curry taste.
6. Cook dumplings: Add the pre-made dumplings to the simmering soup and cook until they float to the surface and are fully cooked through, about 5-7 minutes.
7. Add vegetables: Stir in the thinly sliced red bell pepper and baby spinach leaves, cooking for an additional 2-3 minutes until the spinach wilts and the pepper softens slightly.
8. Finish with lime juice: Remove the pot from heat and stir in the fresh lime juice to brighten the flavors. Adjust seasoning as needed.
9. Serve: Ladle the soup into bowls and garnish with fresh cilantro and chopped green onions. Serve hot for a delicious and comforting meal.

Notes

• You can use chicken, pork, or vegetable dumplings depending on your preference or dietary needs.
• For a spicier soup, increase the amount of Thai red curry paste or add fresh chili slices.
• Vegetarian or vegan versions can be made by using vegetable broth and substituting fish sauce with soy sauce or a vegan fish sauce alternative.
• If you prefer a thicker soup, simmer it uncovered for a few extra minutes to reduce the liquid before adding dumplings.
• This soup reheats well, but add fresh spinach and garnishes when serving to maintain freshness.

Keywords: Thai soup, coconut curry soup, dumpling soup, easy Thai recipes, coconut milk soup, quick dinner soup