Description
This Thai Coconut Curry Dumpling Soup is a creamy, comforting one-pot meal featuring plump dumplings, colorful veggies, and a fragrant coconut curry broth. It’s quick, easy, and perfect for busy weeknights or cozy dinners at home.
Ingredients
- 1 (13.5 oz) can full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 2–3 tablespoons Thai red curry paste (to taste)
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, minced
- 2 tablespoons soy sauce (or tamari/coconut aminos for gluten-free)
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1 tablespoon fish sauce (optional, omit for vegan/vegetarian)
- Salt and black pepper, to taste
- 18–20 frozen Asian-style dumplings or potstickers (about 1 lb)
- 1 cup sliced mushrooms (shiitake, cremini, or button)
- 1 red bell pepper, thinly sliced
- 2 cups baby spinach (or kale/bok choy)
- 1 large carrot, julienned or thinly sliced
- 2 green onions, sliced (for garnish)
- Handful cilantro or Thai basil, chopped (for garnish)
- Red chili or chili flakes (optional, for extra heat)
- 1 tablespoon neutral or coconut oil (for sautéing)
Instructions
- Peel and grate the ginger, mince the garlic, slice the bell pepper and mushrooms, julienne the carrot, and wash the spinach. Prepare green onions and cilantro or Thai basil for garnish.
- Heat oil in a large soup pot over medium heat. Add ginger and garlic, sauté for about 30 seconds until fragrant. Add curry paste and cook for 1 minute, stirring constantly.
- Pour in vegetable broth and coconut milk. Stir to combine, scraping any bits from the bottom. Add soy sauce, brown sugar, and fish sauce (if using). Season lightly with salt and black pepper. Bring to a gentle simmer for about 5 minutes.
- Add frozen dumplings, mushrooms, bell pepper, and carrots. Stir gently.
- Cover and simmer for 8-10 minutes, or until dumplings are cooked through and veggies are tender.
- Stir in baby spinach and simmer another 1-2 minutes until wilted. Squeeze in lime juice and adjust seasoning as needed.
- Ladle soup into bowls, ensuring each serving has dumplings and veggies. Garnish with green onions, cilantro or Thai basil, and chili flakes if desired.
Notes
Sautéing the curry paste with aromatics is key for deep flavor. Use gluten-free dumplings and tamari for a gluten-free version. For vegan, use veggie dumplings and omit fish sauce. Add extra veggies or swap greens as desired. Taste and adjust curry paste for spice level. Store leftovers in the fridge for up to 3 days; add broth when reheating as dumplings absorb liquid.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: About 2 cups
- Calories: 375
- Sugar: 8
- Sodium: 950
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 43
- Fiber: 5
- Protein: 13
Keywords: Thai coconut curry dumpling soup, coconut curry soup, Thai soup, dumpling soup, easy Thai dinner, comfort food, one-pot meal, vegetarian Thai soup, creamy soup, weeknight dinner