Easy Thai Red Curry Dumpling Soup to Warm Your Soul

This Easy Thai Red Curry Dumpling Soup combines creamy coconut milk with red curry for a comforting and wholesome meal.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 bowls

Course: Soups

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 can Coconut Milk For a lighter option, try almond milk.
2 tablespoons Thai Red Curry Paste Adjust based on your heat preference.
1 tablespoon Ginger Minced, fresh or ground ginger can be used.
3 cloves Garlic Minced; fresh garlic is best.

For the Dumplings and Greens

12 oz Dumplings Store-bought or homemade.
2 cups Spinach or Bok Choy Can swap for any leafy greens.

For Garnishing

2 tablespoons Green Onions Chopped.
2 tablespoons Cilantro Chopped; parsley works in a pinch.
1 wedge Lime Squeezed over the soup before serving.

Equipment

large pot

Method

Step-by-Step Instructions

Begin by heating a large pot over medium heat. Add a splash of oil, then sauté minced ginger and garlic for about 2 minutes until fragrant and golden.
Pour in a can of coconut milk and 2 tablespoons of Thai red curry paste, stirring until blended. Cook for an additional 3–4 minutes.
Gently incorporate the dumplings into the soup and cook for about 5–7 minutes until they are cooked through.
Add the spinach or bok choy and stir, letting them wilt for about 2 minutes.
Ladle the soup into bowls and garnish with green onions and cilantro. Squeeze lime juice over each bowl before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 2500IUVitamin C: 25mgCalcium: 60mgIron: 3mg

Notes

Cook dumplings according to package instructions. Avoid overcooking greens to maintain color.

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