Name: Easy Thai Coconut Curry Dumpling Soup Recipe
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; 2 cups baby spinach or chopped bok choy; 15-20 frozen dumplings (pork, chicken, or veggie); 2 scallions, sliced (for garnish); Fresh cilantro, chopped (for garnish)

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Introduction

This Easy Thai Coconut Curry Dumpling Soup is a comforting and flavorful dish perfect for any day of the week. Combining fragrant Thai curry with tender dumplings and fresh vegetables, it’s a quick and satisfying meal that warms you from the inside out.

A white bowl filled with six light beige dumplings floating in a creamy orange-yellow soup that has small oil droplets and red chili powder sprinkled on top. Bright green cilantro leaves are scattered over the dumplings and soup, with some darker green leafy bits mixed in. A silver spoon rests on the right edge of the bowl, partially submerged in the soup. The bowl sits on a white marbled surface with a light gray cloth nearby and some loose cilantro leaves around. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

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

Tips & Variations

Use gluten-free soy sauce to make this recipe gluten-free and maintain its rich flavor.
Swap dumplings for tofu or cooked chicken if you prefer a different protein.
Add a splash of fish sauce for extra umami if you like authentic Thai flavor.
Adjust the amount of curry paste to make the soup milder or spicier.
Fresh lime wedges on the side add a nice tang when served.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens, add a splash of broth or water to loosen it.

How to Serve

A white bowl filled with a bright orange, creamy soup with small red oil droplets spread on top. Six folded dumplings with pale yellow dough float evenly in the soup, each with a pinched, flower-like shape. Scattered fresh green cilantro leaves and finely chopped herbs rest on the surface, adding contrast. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface with a light gray cloth nearby and some cilantro leaves scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings can be used and typically cook faster. Add them carefully to avoid tearing and adjust cooking time accordingly, usually 3-5 minutes.

Is this soup suitable for vegetarians?

It can be made vegetarian by using vegetable broth and choosing vegetable dumplings. Make sure the soy sauce and curry paste do not contain fish products.