Name: Thai Coconut Curry Dumpling Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 can (14 oz) coconut milk; 4 cups vegetable broth; 2 tablespoons red curry paste; 1 tablespoon coconut oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon soy sauce or tamari; 1 teaspoon brown sugar; 12-15 fresh or frozen dumplings (vegetable or chicken-filled); 1 cup mushrooms, sliced; 1 red bell pepper, thinly sliced; 1 cup baby spinach; Juice of 1 lime; Fresh cilantro, chopped (for garnish); Fresh basil, chopped (for garnish); Sliced green onions (for garnish); Optional: sliced chili for heat

This Thai Coconut Curry Dumpling Soup is a warm, flavorful dish that brings together creamy coconut milk and aromatic red curry. Tender dumplings swim in a fragrant broth, enriched with fresh herbs and spices. It’s quick to prepare and perfect for a cozy meal. I love how it feels comforting all at once.

Ingredients

1 can (14 oz) coconut milk

4 cups vegetable broth

1 tablespoon coconut oil

1 small onion, finely chopped

2 tablespoons red curry paste

1 tablespoon fresh ginger, grated

1 tablespoon soy sauce or tamari

3 cloves garlic, minced

1 teaspoon brown sugar

1 cup mushrooms, sliced

12-15 fresh or frozen dumplings (vegetable or chicken-filled)

1 red bell pepper, thinly sliced

1 cup baby spinach

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Fresh basil, chopped (for garnish)

Sliced green onions (for garnish)

Optional: sliced chili for heat

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot, I heat the coconut oil over medium heat. I add the chopped onion and sauté until translucent, about 3-4 minutes.

Then, I add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

I stir in the red curry paste and cook for 1 minute to release its aromas.

Next, I pour in the coconut milk and vegetable broth, stirring to combine. I add the soy sauce and brown sugar, then bring the mixture to a gentle simmer.

Carefully, I add the dumplings to the simmering broth and cook according to package instructions, usually about 6-8 minutes, until they float and are heated through.

I add the sliced mushrooms and red bell pepper to the soup, simmering for another 3-4 minutes until tender.

Just before serving, I stir in the baby spinach and lime juice.

Finally, I ladle the soup into bowls and garnish generously with fresh cilantro, basil, and green onions. I add sliced chili if I want extra spice.

Servings and timing

This recipe serves 4 people.
Prep time is about 15 minutes, and cooking takes around 20 minutes, making the total time approximately 35 minutes.

Variations

For a meatier version, I swap vegetable broth for chicken broth and use chicken-filled dumplings.

To keep it vegan, I ensure the dumplings are vegetable-based and use tamari instead of soy sauce for gluten-free options.

I sometimes add shredded carrots or snap peas for extra crunch and color.

If I want more heat, I add extra sliced chili or a dash of chili flakes.

To make it more filling, I add cooked rice noodles or jasmine rice on the side.

Storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove over low heat to avoid breaking the dumplings apart. If the soup thickens too much, I add a splash of vegetable broth or water to loosen it back up. I don’t recommend freezing this soup because the texture of the dumplings and spinach can change after thawing.

FAQs

Can I use frozen dumplings, or do they need to be fresh?

I find frozen dumplings work perfectly in this recipe; just follow the package instructions for cooking time.

Is this soup spicy?

The red curry paste gives it a mild to medium spice level, but I can adjust the heat by adding more curry paste or fresh chili slices.

Can I make this soup gluten-free?

Yes, by using tamari instead of soy sauce and gluten-free dumplings, this soup is gluten-free.

How do I make this soup vegan?

I use vegetable broth and vegetable-filled dumplings, and ensure the soy sauce or tamari is vegan-friendly.

Can I prepare the broth ahead of time?

Absolutely, the broth can be made a day ahead and stored in the fridge. Just add the dumplings and fresh vegetables when ready to serve.

Conclusion

This Thai Coconut Curry Dumpling Soup is one of my go-to meals when I crave something comforting yet full of vibrant flavor. It’s easy to make but tastes like I spent hours crafting it. The creamy coconut broth combined with tender dumplings and fresh herbs is a combination that never disappoints. Whether I’m cooking for myself or friends, it’s always a hit. I hope you enjoy making and savoring it as much as I do!