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Thai Coconut Curry Dumpling Soup

Thai Coconut Curry Dumpling Soup: Comfort in Every Spoonful

Enjoy a comforting bowl of Easy Thai Coconut Curry Dumpling Soup, ready in under 30 minutes and perfect for any weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 package Frozen dumplings (chicken or veggie) Can substitute with shrimp, tofu, or mushroom dumplings.
  • 1 can Coconut milk Use full-fat for richer flavor.
  • 2 tablespoons Red Thai curry paste Adjust spice level to taste.
  • 4 cups Vegetable or chicken broth Homemade or store-bought.
  • 2 cloves Garlic Minced.
  • 1 tablespoon Ginger Grated or minced.
  • 2 tablespoons Soy sauce Use tamari for gluten-free.
For Flavor Balance
  • 2 tablespoons Lime juice Use fresh juice for best taste.
  • 1 tablespoon Brown sugar Can substitute with honey or maple syrup.
For the Veggies
  • 1 cup Carrots, thinly sliced Can replace with other veggies.
  • 2 cups Baby spinach or bok choy Swap for kale or other leafy greens.
For Garnishing
  • 2 tablespoons Scallions Chopped.
  • 2 tablespoons Cilantro Chopped.
For Cooking
  • 1 tablespoon Cooking oil (like sesame or vegetable oil)

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat cooking oil over medium heat. Add minced garlic and grated ginger, sauté for 2 minutes until fragrant.
  2. Stir in red Thai curry paste and cook for another minute to enhance flavor.
  3. Pour in vegetable or chicken broth and coconut milk, whisking to combine. Bring to a gentle simmer for 5-7 minutes.
  4. Add thinly sliced carrots and let them soften for 3-4 minutes, stirring occasionally.
  5. Gently add frozen dumplings into the pot and cook according to package instructions, about 6-8 minutes.
  6. Stir in baby spinach or bok choy until wilted, about 1-2 minutes.
  7. Ladle soup into bowls and garnish with scallions and cilantro. Serve hot, optionally with lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 800mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 200IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Adjust red Thai curry paste for spice level. Mix in other veggies as desired. Store leftovers in an airtight container for up to 3 days.

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