Name: Thai Coconut Curry Dumpling Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 1 tablespoon sesame oil; 1 small yellow onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons Thai red curry paste; 4 cups chicken or vegetable broth; 1 (14-ounce) can full-fat coconut milk; 1 tablespoon soy sauce; 1 teaspoon fish sauce (optional); 1 teaspoon brown sugar; 1 (16-ounce) bag frozen dumplings (vegetable or chicken); 1 cup baby spinach; 1 red bell pepper, thinly sliced; Juice of 1 lime; Fresh cilantro, chopped (for garnish); Green onions, chopped (for garnish)

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This Thai Coconut Curry Dumpling Soup is a warm, flavorful bowl of comfort that brings together soft dumplings, rich coconut milk, aromatic curry, and fresh herbs. It’s a fusion of Thai-inspired flavors with a cozy, homemade twist that I love pulling together for a simple weeknight meal or an impressive dish for guests. Thai Coconut Curry Dumpling Soup

Why You’ll Love This Recipe

I love how this soup combines bold Thai curry flavors with the comforting texture of dumplings. The coconut milk adds a creamy base, and the curry paste gives it a nice depth and mild heat. It’s also a flexible recipe—perfect for using frozen dumplings, and I can load it up with vegetables to keep things light and healthy. Whether I’m craving something quick or something cozy, this soup always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon sesame oil
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons Thai red curry paste
4 cups chicken or vegetable broth
1 (14-ounce) can full-fat coconut milk
1 tablespoon soy sauce
1 teaspoon fish sauce (optional, for extra umami)
1 teaspoon brown sugar
1 (16-ounce) bag frozen dumplings (vegetable or chicken)
1 cup baby spinach
1 red bell pepper, thinly sliced
Juice of 1 lime
Fresh cilantro and green onions, chopped, for garnish

directions

I start by heating the sesame oil in a large pot over medium heat.
Then I sauté the chopped onion for about 3–4 minutes until it becomes soft and translucent.
I stir in the garlic and ginger, cooking for another minute until fragrant.
I add the red curry paste and cook it for another 1–2 minutes to let the flavors bloom.
Next, I pour in the broth and coconut milk, stirring to combine everything.
I season the soup with soy sauce, fish sauce (if using), and brown sugar.
I bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5 minutes.
I carefully add the frozen dumplings and simmer for 6–8 minutes or until they are cooked through.
Then I toss in the baby spinach and sliced red bell pepper, letting them cook for another 2–3 minutes.
Finally, I squeeze in fresh lime juice and stir to finish the soup.
I ladle the soup into bowls and garnish with fresh cilantro and green onions before serving.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prepare and 20 minutes to cook, so I can have it ready in just 30 minutes total.

Variations

Sometimes I switch things up by using green curry paste instead of red for a different flavor. If I want a vegetarian version, I use vegetable broth and plant-based dumplings, and skip the fish sauce. For extra protein, I like adding tofu cubes or shredded rotisserie chicken. If I want more heat, a dash of sriracha or a pinch of chili flakes does the trick.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove over medium heat, stirring often to keep the coconut milk from separating. If the soup thickens too much in the fridge, I just add a splash of broth or water while reheating.

FAQs

What kind of dumplings work best in this soup?

I usually use frozen dumplings—either vegetable or chicken. Any Asian-style dumpling or potsticker works well.

Can I make this soup spicy?

Yes, I can increase the spiciness by adding more red curry paste or a chopped chili pepper while sautéing the aromatics.

Is there a way to make this soup gluten-free?

To make it gluten-free, I use gluten-free soy sauce (or tamari) and ensure the dumplings are made without wheat wrappers.

Can I freeze this soup?

I don’t recommend freezing it with the dumplings in it, as they can get soggy. But I can freeze the curry broth base and add fresh dumplings when reheating.

What vegetables can I add?

I like adding mushrooms, snap peas, bok choy, or shredded carrots for extra nutrition and crunch.

Conclusion

Thai Coconut Curry Dumpling Soup is one of those dishes I keep coming back to—it’s warm, comforting, flavorful, and adaptable to whatever I have on hand. It’s easy enough for a weeknight, but special enough to share with friends. Once I make it, I always want a second bowl.