If you’re craving a comforting, flavor-packed meal that comes together in under 20 minutes, look no further than this Thai Coconut Curry Dumpling Soup. With creamy coconut milk, bold Thai red curry, and tender dumplings, it’s one of those meals that tastes like you spent hours cooking—but it’s almost all done in one pot! Perfect for busy weeknights, cozy evenings, or anytime you want something easy yet satisfying.
Why You’ll Love It
- Quick & Easy: You can have this on the table in about 15 minutes—minimal prep, simple ingredients.
- Bold & Balanced Flavors: Between the rich coconut milk, the punch of red curry paste, the umami from fish and soy sauce, and the brightness from lime—this soup has all the flavor bases covered.
- Versatile: Use frozen or homemade dumplings, swap in your favorite vegetables, make it vegetarian, adjust spice level—this recipe adapts well.
Ingredients
Here’s what you’ll need:
- 20 frozen dumplings (gyoza, potstickers, or wontons; chicken, shrimp, pork, or veggie filling)
- 1 tablespoon vegetable oil
- 4 garlic cloves, grated
- 1 teaspoon grated fresh ginger
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 can (14 oz / 400 ml) full-fat unsweetened coconut milk
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce (or use extra soy sauce if going vegetarian)
- 1 teaspoon toasted sesame oil
- 3 tablespoons Thai red curry paste
- 1 teaspoon brown sugar
- 2 tablespoons lime juice
- Chopped chives or cilantro, for garnish
- Optional vegetables: baby spinach, bok choy, shredded carrots, mushrooms, sugar snap peas
Instructions
- Sauté aromatics: Heat the vegetable oil in a large pot over medium heat. Add the grated garlic and ginger, stirring constantly for about 30 seconds until fragrant.
- Add curry paste: Stir in the Thai red curry paste, cooking for another minute to let the flavors bloom.
- Pour in liquids: Add the broth and coconut milk, stirring well so the curry paste dissolves. Bring to a gentle simmer.
- Season the broth: Stir in soy sauce, fish sauce, sesame oil, brown sugar, and lime juice. Let simmer for about 5 minutes so flavors meld.
- Cook dumplings separately: Boil salted water and cook the dumplings according to package directions (usually 2–3 minutes until they float). Drain.
- Assemble the soup: Place the cooked dumplings in serving bowls, then ladle the hot coconut curry broth over them. Add in any optional veggies at this point if using.
- Garnish & serve: Top with chopped chives or cilantro, serve immediately. If you want extra brightness, a little more lime juice or a sprinkle of fresh herbs helps.
Tips, Variations & Serving Suggestions
- Control the spice: Start with less red curry paste if you’re sensitive; add more or chili flakes if you like heat.
- Vegetarian version: Use vegetable broth, skip fish sauce (or substitute with extra soy sauce), and use vegetable-filled dumplings.
- Add vegetables: For extra nutrition, toss in leafy greens like spinach or bok choy, mushrooms, bell peppers, or carrots during the final few minutes so they stay tender-crisp.
- Make-ahead: You can make the broth up to 3 days ahead and store in the refrigerator; reheat and cook dumplings just before serving. Broth (without dumplings) also freezes well.
Nutrition & Yield
- Yield: Around 4 servings
- Estimated calories per serving: ~450 kcal
Final Thoughts
This Thai Coconut Curry Dumpling Soup is exactly the kind of recipe that reminds you good food doesn’t have to be complicated. With a few pantry staples and some frozen dumplings, you get a bowl that’s rich, spicy, and deeply satisfying. Plus, its versatility means you can adapt it to what you have on hand—fresh herbs, veggies, protein—all work. Serve with jasmine rice or crusty bread to soak up the flavorful broth, garnish with fresh cilantro or lime, and enjoy.