This Easy Thai Coconut Curry Dumpling Soup is a warm, flavorful blend of creamy coconut milk, aromatic curry spices, and tender dumplings. It’s the perfect bowl of comfort that brings Thai-inspired flavors right into my kitchen without any fuss. With frozen dumplings and pantry staples, I can whip this up in under 30 minutes, making it a go-to weeknight dinner option.
Why I Love This Recipe
I love this soup because it combines bold Thai flavors with the ease of a one-pot meal. The curry coconut broth is rich and satisfying, while the dumplings make it hearty enough to be a complete meal on its own. It’s also incredibly flexible—great for using up veggies I already have on hand. Best of all, it feels like I’m enjoying takeout from my favorite Thai restaurant, but I made it myself at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Frozen dumplings (any variety I prefer—pork, chicken, or veggie)
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Coconut milk (full-fat for extra creaminess)
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Red Thai curry paste
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Vegetable or chicken broth
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Garlic
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Ginger
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Soy sauce
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Lime juice
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Brown sugar
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Carrots, thinly sliced
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Baby spinach or bok choy
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Scallions and cilantro for garnish
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Cooking oil (like sesame or vegetable oil)
Directions
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I heat a little oil in a large pot over medium heat and sauté the minced garlic and grated ginger until fragrant.
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I stir in the red curry paste and cook it for a minute to release its aroma.
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I pour in the broth and coconut milk, then whisk it all together until smooth.
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I add in the soy sauce, lime juice, and brown sugar, letting the broth simmer for 5–7 minutes to develop flavor.
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I toss in the sliced carrots and let them soften slightly.
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I carefully drop in the frozen dumplings and cook them according to the package instructions—usually about 6–8 minutes.
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I stir in the spinach or bok choy right at the end and let it wilt.
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I ladle the soup into bowls and top with fresh scallions and cilantro.
Servings and timing
This recipe makes about 4 servings. From start to finish, it takes approximately 25–30 minutes—perfect for a quick, satisfying meal.
Variations
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I sometimes switch up the dumplings—shrimp, tofu, or mushroom dumplings add different flavors.
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For a spicier kick, I add a dash of sriracha or a sliced Thai chili.
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When I want extra veggies, I throw in mushrooms, bell peppers, or snap peas.
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For a low-carb option, I’ve used zucchini noodles instead of dumplings (though I miss the chewy texture!).
Storage/reheating
I store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, I do it gently on the stove or microwave, adding a splash of broth or water if the soup has thickened. I try not to overcook the dumplings during reheating so they don’t fall apart.
FAQs
How spicy is this soup?
The spice level really depends on the curry paste I use. Some brands are hotter than others, but I can always add less and build up to my preferred heat level.
Can I use homemade dumplings?
Absolutely. I’ve used both frozen store-bought and homemade dumplings. Just make sure they’re fully cooked in the broth before serving.
Is this soup gluten-free?
If I use gluten-free dumplings and soy sauce (or tamari), then yes, it can be gluten-free.
Can I freeze this soup?
I don’t recommend freezing it with dumplings, as they tend to get mushy when thawed. But I sometimes freeze just the broth and add fresh dumplings when I reheat.
What protein can I add to this soup?
Sometimes I add cooked shrimp, shredded chicken, or tofu for extra protein. I just stir them in toward the end to warm through.
Conclusion
This Easy Thai Coconut Curry Dumpling Soup is one of my favorite comfort meals that feels indulgent yet simple. With bold flavors, creamy broth, and chewy dumplings, it’s a dish I can return to again and again. Whether I need a quick weeknight dinner or a cozy weekend meal, this soup delivers every time.
Print
Easy Thai Coconut Curry Dumpling Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
This Easy Thai Coconut Curry Dumpling Soup is a quick, comforting dish packed with bold Thai flavors, creamy coconut milk, and tender dumplings. Made with frozen dumplings and pantry staples, it’s a one-pot meal perfect for busy weeknights.
Ingredients
- 1 tablespoon cooking oil (sesame 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 carrots, thinly sliced
- 15–20 frozen dumplings (pork, chicken, or veggie)
- 2 cups baby spinach or chopped bok choy
- 2 scallions, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat oil in a large pot over medium heat. Sauté minced garlic and grated ginger until fragrant, about 1–2 minutes.
- Add red curry paste and cook for 1 minute to release the aroma.
- Pour in broth and coconut milk, whisking until smooth.
- Stir in soy sauce, lime juice, and brown sugar. Simmer for 5–7 minutes.
- Add sliced carrots and cook until slightly softened, about 3–4 minutes.
- Add frozen dumplings and cook according to package instructions, usually 6–8 minutes.
- Stir in spinach or bok choy and cook until wilted, about 1 minute.
- Ladle soup into bowls and garnish with scallions and cilantro. Serve hot.
Notes
- Use homemade or store-bought dumplings based on preference.
- Adjust curry paste to control spice level.
- Customize with additional veggies or protein like shrimp or tofu.
- Add extra broth or water when reheating if soup thickens.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg