Description
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 980mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
