Description
This Thai Coconut Curry Dumpling Soup is a warm, flavorful bowl featuring a rich and creamy coconut curry broth loaded with vegetables and tender dumplings. Combining fragrant red Thai curry paste, coconut milk, and fresh aromatics, this soup is perfect for a cozy meal that is both comforting and vibrant. Garnished with fresh cilantro and green onions, it’s easy to make on the stovetop and suitable for vegetarians when using vegetable dumplings.
Ingredients
Scale
Soup Base
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red Thai curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
Vegetables & Dumplings
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1 cup shredded carrots
- 12–16 frozen or fresh dumplings (vegetable or chicken)
Finishing Touches
- Juice of 1 lime
- Chopped cilantro for garnish
- Chopped green onions for garnish
- Salt to taste
Instructions
- Sauté Aromatics: Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 4-5 minutes. Then add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add Curry Paste: Stir in the red Thai curry paste, cooking for 1-2 minutes to release the flavors and aromas into the oil and aromatics, stirring frequently to prevent burning.
- Combine Liquids: Pour in the full-fat coconut milk and vegetable broth. Add the soy sauce and brown sugar, stirring well to combine. Bring the mixture to a gentle simmer over medium heat.
- Cook Vegetables: Add the sliced mushrooms and shredded carrots. Let the soup simmer for 5-7 minutes, or until the vegetables become tender but not mushy.
- Add Dumplings: Gently place the frozen or fresh dumplings into the simmering soup. Cook according to package instructions, usually 5-7 minutes for frozen dumplings, ensuring they are heated through and cooked completely.
- Wilt Spinach: Stir in the baby spinach and cook just until wilted, about 1-2 minutes.
- Finish & Season: Remove the soup from heat, add the fresh lime juice, and season with salt to taste. Stir gently.
- Serve: Ladle the soup into bowls and garnish with chopped cilantro and green onions. Serve hot and enjoy the vibrant flavors.
Notes
- Use any preferred dumplings: vegetable, chicken, or shrimp varieties all work great.
- For a spicier soup, add a sliced fresh red chili or increase the amount of red curry paste.
- This soup keeps well as leftovers and can be refrigerated for up to 3 days.
- Ensure dumplings are cooked thoroughly based on package instructions for best texture and safety.
