Creamy Thai Dumpling Soup Recipe

Introduction

This Creamy Thai Dumpling Soup is a comforting and flavorful dish that combines tender dumplings with a rich, coconut-infused broth. Perfect for a cozy night in, it brings the vibrant tastes of Thai cuisine right to your kitchen.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 4 cups vegetable or chicken broth
• 1 can (400 ml) coconut milk
• 2 tablespoons red curry paste
• 300g dumplings (fresh or frozen)
• 2 cups spinach leaves
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• Sliced red chili, for garnish (optional)
• Lime wedges, for serving

Instructions

1. Step 1: In a large pot, heat the vegetable oil over medium heat.
2. Step 2: Add the diced onion and sauté for 3–4 minutes until soft. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
3. Step 3: Pour in the vegetable or chicken broth and bring to a gentle simmer.
4. Step 4: Lower the heat and mix in the coconut milk and red curry paste, stirring until fully combined.
5. Step 5: Add the dumplings to the pot, cooking according to package instructions (about 5–7 minutes if frozen).
6. Step 6: Once the dumplings are cooked, fold in the spinach leaves, allowing them to wilt for 1–2 minutes.
7. Step 7: Stir in the soy sauce and lime juice, adjusting seasoning to taste.
8. Step 8: Ladle the soup into bowls and garnish with fresh cilantro and sliced red chili if desired.
9. Step 9: Serve with lime wedges on the side for an extra citrus hit.

Tips & Variations

• For extra protein, add cooked shredded chicken or tofu along with the dumplings.
• Use kale or bok choy instead of spinach for a different leafy green texture.
• If you prefer less spice, reduce the amount of red curry paste or omit the sliced red chili garnish.
• Fresh dumplings work best for delicate textures, but frozen ones are a convenient and tasty option.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the coconut milk from separating. It’s best to add fresh spinach and garnishes when serving rather than storing them with the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of dumplings for this soup?

Yes, you can use any dumplings you like—whether pork, chicken, vegetable, or shrimp. Just adjust the cooking time based on whether they are fresh or frozen.

Is this soup suitable for a vegetarian diet?

Absolutely. Use vegetable broth and vegetarian dumplings to keep this dish fully vegetarian and still flavorful.

Creamy Thai Dumpling Soup Recipe

Print Recipe

★★★★★

4.9 from 125 reviews

This Creamy Thai Dumpling Soup combines rich coconut milk and fragrant red curry paste to create a flavorful, warming bowl perfect for any day. Filled with tender dumplings and fresh spinach, this easy soup delivers a delightful blend of Thai-inspired flavors with a creamy, comforting texture.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Halal

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 4 cups vegetable or chicken broth
• 1 can (400 ml) coconut milk
• 2 tablespoons red curry paste
• 300g dumplings (fresh or frozen)
• 2 cups spinach leaves
• 2 tablespoons soy sauce
• 1 tablespoon lime juice

Garnishes and Serving

• Fresh cilantro, for garnish
• Sliced red chili, for garnish (optional)
• Lime wedges, for serving

Instructions

1. Heat the Oil: In a large pot, heat the vegetable oil over medium heat to prepare for sautéing the aromatics.
2. Sauté Aromatics: Add the diced onion to the pot and cook for 3–4 minutes until softened. Then add the minced garlic and ginger, stirring and cooking for an additional minute until fragrant, releasing their aromatic flavors.
3. Add Broth: Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer, creating the soup base.
4. Incorporate Coconut Milk: Reduce the heat and stir in the coconut milk and red curry paste until thoroughly combined, lending the soup its creamy texture and spicy depth.
5. Introduce Dumplings: Add the dumplings to the pot and cook according to package instructions, generally about 5 to 7 minutes if frozen, until they are fully cooked through.
6. Add Spinach: Once the dumplings are ready, fold in the fresh spinach leaves and allow them to wilt for 1 to 2 minutes, adding vibrant color and nutrients.
7. Season: Stir in the soy sauce and lime juice, tasting and adjusting seasoning as needed to balance savory, tangy, and spicy flavors.
8. Serve: Ladle the soup into bowls and garnish with fresh cilantro and sliced red chili if desired, enhancing both flavor and presentation.
9. Optional Accompaniments: Offer lime wedges on the side for diners who prefer an extra citrus kick.

Notes

• Use vegetable or chicken broth depending on dietary preference or availability.
• Fresh dumplings work best but frozen dumplings are a convenient alternative—just adjust cooking time accordingly.
• Adjust the amount of red curry paste to control the heat level of the soup.
• For a nuttier flavor, garnish with toasted peanuts as an optional topping.
• This recipe is easily adaptable to vegetarian if using vegetable broth and vegetarian dumplings.

Keywords: Thai dumpling soup, creamy coconut soup, red curry soup, easy Thai recipe, dumplings, coconut milk soup