I love making this Easy Thai Coconut Curry Dumpling Soup when I want something cozy, creamy, and full of bold flavor without spending hours in the kitchen. The coconut milk creates a rich broth, the curry paste adds warmth, and the dumplings make it filling enough to enjoy as a complete meal. It is one of those recipes I come back to again and again because it feels comforting while still being vibrant and fresh.
Why You’ll Love This Recipe
I enjoy this recipe because it comes together quickly and uses simple ingredients I often already have at home. I like that everything cooks in one pot, which keeps cleanup easy. The balance of creamy coconut milk, savory broth, and gentle spice makes every spoonful satisfying. I also appreciate how flexible it is, since I can easily adjust the vegetables or spice level to match my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 tablespoon sesame oil 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 medium carrots, thinly sliced
15 to 20 frozen dumplings (vegetable or chicken)
2 cups baby spinach or chopped bok choy
2 scallions, sliced
Fresh cilantro, chopped
Directions
I start by heating the oil in a large pot over medium heat. I add the garlic and ginger and sauté them for about one to two minutes until they become fragrant. Next, I stir in the red curry paste and let it cook for about one minute so the flavors can bloom.
I pour in the broth and coconut milk, stirring until the mixture is smooth. Then I add the soy sauce, lime juice, and brown sugar, and let the soup simmer gently for five to seven minutes.
I add the sliced carrots and cook them for three to four minutes, just until they begin to soften. After that, I add the frozen dumplings and cook them according to the package instructions, usually about six to eight minutes.
Finally, I stir in the spinach or bok choy and cook for about one minute, just until the greens wilt. I serve the soup hot and finish it with scallions and fresh cilantro.
Servings And Timing
I usually get 4 servings from this recipe.
Prep time is about 10 minutes, and cook time is around 20 minutes, so the soup is ready in roughly 30 minutes total.
Variations
I like adding bell peppers, mushrooms, or snap peas when I want extra vegetables. Sometimes I increase the curry paste for more heat, or I add a splash of coconut milk at the end for an even creamier texture. When I want extra protein, I mix in tofu or additional dumplings.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming the soup on the stovetop over medium-low heat, stirring occasionally. If the broth thickens, I add a little water or broth to loosen it. I can also reheat it in the microwave, stirring halfway through for even heating.
FAQs
Can I make this soup vegetarian?
I often make it vegetarian by using vegetable broth and vegetable dumplings, and it still tastes rich and flavorful.
Is this soup very spicy?
I find the spice level moderate, but it depends on the curry paste. I usually start with less and add more if I want extra heat.
Can I make this soup ahead of time?
I like making the broth ahead and storing it in the fridge, then adding the dumplings when reheating for the best texture.
What vegetables work well in this soup?
I enjoy using carrots, spinach, bok choy, bell peppers, and snap peas, depending on what I have available.
Can I freeze this soup?
I can freeze the soup, but I prefer freezing the broth and vegetables separately and adding fresh dumplings when reheating.
Conclusion
This Easy Thai Coconut Curry Dumpling Soup is one of my favorite quick and comforting meals. I love how creamy, fragrant, and adaptable it is, making it perfect for busy nights or relaxed weekends. Every time I make it, it reminds me how satisfying a simple, well-balanced bowl of soup can be.
This Easy Thai Coconut Curry Dumpling Soup is a comforting, creamy, and flavor-packed meal made with red curry paste, coconut milk, and dumplings. It’s quick to prepare, customizable, and perfect for cozy weeknight dinners.
Ingredients
1 tablespoon sesame oil 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 medium carrots, thinly sliced
15 to 20 frozen dumplings (vegetable or chicken)
2 cups baby spinach or chopped bok choy
2 scallions, sliced
Fresh cilantro, chopped (for garnish)
Instructions
Heat oil in a large pot over medium heat. Add garlic and ginger, sauté for 1–2 minutes until fragrant.
Stir in red curry paste and cook for 1 minute to release the flavors.
Pour in broth and coconut milk, stirring until smooth.
Add soy sauce, lime juice, and brown sugar. Let the soup simmer gently for 5–7 minutes.
Add sliced carrots and cook for 3–4 minutes until slightly softened.
Add frozen dumplings and cook according to package instructions (usually 6–8 minutes).
Stir in spinach or bok choy and cook for 1 minute until wilted.
Serve hot, topped with scallions and fresh cilantro.
Notes
Adjust spice level by increasing or decreasing curry paste.
Use vegetable broth and dumplings for a vegetarian version.
Add extra vegetables like mushrooms, bell peppers, or snap peas.
Tofu can be added for more protein.
If broth thickens after storage, add water or broth when reheating.
