Description
A warm and comforting Thai Coconut Curry Dumpling Soup made with tender frozen dumplings, creamy coconut milk, red curry paste, fresh veggies, and aromatic herbs. Easy, cozy, and full of bold flavor—perfect for quick weeknight dinners.
Ingredients
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Frozen dumplings (beef, chicken, or veggie)
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1 can full-fat coconut milk
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2–3 tbsp red Thai curry paste
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4 cups vegetable or chicken broth
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3 cloves garlic, minced
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1 tbsp grated ginger
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1–2 tbsp soy sauce
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1 tbsp lime juice
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1 tsp brown sugar
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1–2 carrots, thinly sliced
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1–2 cups baby spinach or bok choy
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Chopped cilantro
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Sliced scallions
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1 tbsp cooking oil (sesame or vegetable)
Instructions
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Heat the oil in a large pot over medium heat. Add minced garlic and grated ginger and cook until fragrant.
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Stir in the red curry paste and sauté for 1 minute to deepen the flavor.
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Pour in the broth and coconut milk, whisking until the broth becomes smooth and creamy.
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Add the soy sauce, lime juice, and brown sugar. Let simmer 5–7 minutes.
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Add sliced carrots and cook until they begin to soften.
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Add the frozen dumplings and cook according to package instructions (usually 6–8 minutes).
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Stir in spinach or bok choy and let it wilt.
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Ladle into bowls and top with scallions and cilantro.
Notes
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Use full-fat coconut milk for the creamiest broth.
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Any type of dumpling works—pork, veggie, or chicken.
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Add more curry paste for extra heat or a pinch of sugar for more balance.
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Dumplings will soften as leftovers sit; still delicious!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 960 mg
- Fat: 25 g
- Saturated Fat: 16 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 20 mg