Name: Thai Coconut Curry Dumplings Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 tablespoon cooking oil (vegetable or sesame); 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 / ~400 ml) full-fat coconut milk; 2 tablespoons soy sauce; 1 tablespoon lime juice (freshly squeezed); 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)

This Thai Coconut Curry Dumplings Soup is a warm, rich, and comforting dish that brings bold, aromatic Thai flavors into one easy, satisfying pot. With a creamy coconut curry broth, tender dumplings, and fresh vegetables, it’s the perfect cozy meal for a chilly night—or anytime I’m craving something vibrant and deeply flavorful without spending hours in the kitchen.

Ingredients

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

1 tablespoon cooking oil (vegetable or sesame)

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 / ~400 ml) full‑fat coconut milk

2 tablespoons soy sauce

1 tablespoon lime juice (freshly squeezed)

1 teaspoon brown sugar

2 carrots, thinly sliced

15–20 frozen dumplings (pork, chicken or veggie — whatever you prefer)

2 cups baby spinach or chopped bok choy

2 scallions, sliced (for garnish)

Fresh cilantro, chopped (for garnish)

Directions

In a large pot over medium heat, I warm the oil and sauté the garlic and ginger for about 1–2 minutes, just until fragrant.

Next, I stir in the red Thai curry paste and let it cook for about a minute to release its full flavor.

I pour in the broth and coconut milk, whisking them together until everything is smooth and combined.

Then, I add the soy sauce, lime juice, and brown sugar, letting the soup simmer for 5–7 minutes so the flavors meld together.

I toss in the sliced carrots and let them cook for 3–4 minutes until they start to soften.

After that, I gently add the frozen dumplings and cook them according to the package directions—usually around 6–8 minutes—until they’re heated through.

Finally, I stir in the spinach or bok choy and cook for just about a minute, until wilted.

I ladle the soup into bowls and top with scallions and fresh cilantro before serving it hot.

Servings and timing

This recipe serves 4 people.

Prep Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes

Calories: approximately 420 kcal per serving

Variations

Sometimes I switch things up by using different types of dumplings—shrimp, turkey, or even homemade ones if I have time. For a spicier kick, I add a bit of chili garlic sauce or a few red pepper flakes. I also love swapping in kale or napa cabbage when I’m out of spinach or bok choy. If I want a fully plant-based version, I stick to vegetable dumplings and use vegetable broth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm the soup on the stovetop over medium heat. If the broth has thickened too much, I add a splash of water or broth to loosen it up. The dumplings tend to absorb some of the liquid, so I always check the consistency before serving again. I don’t recommend freezing this soup, as the texture of the dumplings can change.

FAQs

What kind of dumplings work best for this soup?

I’ve used pork, chicken, veggie, and even shrimp dumplings, and they all work great. I just pick my favorite or use what I have in the freezer.

Can I make this soup vegan?

Yes, I just use vegetable broth, coconut milk, and plant-based dumplings. Everything else in the recipe is already vegan-friendly.

How spicy is this soup?

It has a mild to moderate heat from the red curry paste. If I like more heat, I’ll add some extra curry paste or chili sauce. For less spice, I use a bit less curry paste.

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings cook faster—usually in 3–4 minutes. I just keep an eye on them so they don’t overcook or fall apart.

What can I use instead of red curry paste?

If I don’t have red curry paste, I sometimes use yellow or green Thai curry paste for a different flavor. Just keep in mind that green curry tends to be spicier.

Conclusion

This Thai Coconut Curry Dumplings Soup has quickly become one of my go-to meals when I want something comforting, bold, and quick. It’s easy to customize, incredibly satisfying, and packed with flavor in every spoonful. Whether I’m feeding my family or just looking for a cozy solo dinner, this one-pot wonder always hits the spot.

📖 Recipe:

Thai Coconut Curry Dumplings Soup

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Author: Sophia
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegan

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Description

This Thai Coconut Curry Dumpling Soup is a warm, comforting dish featuring a rich coconut curry broth, tender dumplings, and fresh vegetables. It’s quick to make, deeply flavorful, and easily customizable for different diets and spice levels.