Description
Thai Coconut Curry Dumpling Soup is a warm, comforting bowl of tender dumplings simmered in a creamy coconut curry broth infused with garlic, ginger, lime, and Thai spices. It’s a flavorful and satisfying one-pot meal ready in under 30 minutes.
Ingredients
- 1 tablespoon coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon soy sauce or fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar (optional)
- 2 cups frozen dumplings (potstickers, gyoza, or wontons)
- 1 cup sliced carrots
- 1 cup baby spinach or bok choy
- 1 red bell pepper, sliced
- 2 green onions, chopped
- Fresh cilantro, for garnish
- Sliced lime, for serving
- Crushed red pepper flakes (optional)
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and sauté 3–4 minutes.
- Stir in garlic and ginger; cook 1 minute until fragrant.
- Add red curry paste and cook for another minute to deepen the flavor.
- Pour in broth, coconut milk, soy sauce (or fish sauce), lime juice, and brown sugar. Stir well.
- Add carrots and bell pepper. Simmer for 5–7 minutes.
- Add dumplings directly to the soup and cook according to package directions, usually 5–7 minutes.
- Stir in spinach or bok choy until wilted.
- Taste and adjust seasoning—add more lime or curry paste if desired.
- Serve hot, topped with green onions, cilantro, lime slices, and red pepper flakes.
Notes
- Use chicken, shrimp, or vegetable dumplings—any will work.
- Make it spicy by adding extra curry paste or sriracha.
- Add mushrooms or snap peas for extra vegetables.
- Great for meal prep: store broth and dumplings separately for best texture.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course / Soup
- Method: Stovetop
- Cuisine: Thai Fusion