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; 15–20 frozen dumplings (chicken or veggie); 2 cups baby spinach or chopped bok choy; 2 scallions, sliced; Fresh cilantro, chopped

Jump to Recipe

Introduction

This Easy Thai Coconut Curry Dumpling Soup is a comforting and flavorful dish that brings together fragrant Thai spices and tender dumplings in a creamy coconut broth. Perfect for a cozy dinner, it’s simple to make and packed with vibrant ingredients.

A white bowl filled with a creamy orange soup, topped with several small, round dumplings with pleated edges that look soft and slightly translucent. The dumplings float evenly on the surface, some spotted with small green herbs and fresh cilantro leaves. The soup has a smooth texture with a few drops of oil or spices visible on the top. The bowl is placed on a white marbled textured surface with a spoon nearby. 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 (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 homemade or store-bought dumplings based on your preference for convenience or freshness.
Adjust the amount of red curry paste to control the spice level to your taste.
Customize the soup by adding extra vegetables or protein such as shrimp or tofu for more variety.
If reheating and the soup gets too thick, add some extra broth or water to loosen it up.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat, adding a splash of broth or water if the soup has thickened. Dumplings are best eaten fresh but will still be tasty after reheating.

How to Serve

A white bowl filled with creamy orange soup with six small dumplings arranged evenly on top. Each dumpling has delicate folds and a smooth pale dough texture. The soup surface is glossy with green chopped herbs scattered over it. The bowl sits on a white marbled surface with a spoon and a sprig of herbs nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dumplings in this soup?

Yes, you can use chicken, pork, vegetable, or even shrimp dumplings depending on your preference. Just ensure they are cooked according to the package instructions.

Is this soup very spicy?

The heat level depends on the amount of red Thai curry paste you add. Start with less if you prefer milder flavors and increase to taste. The coconut milk also helps mellow out the spiciness.