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