A rich and cozy coconut curry soup filled with tender dumplings, vibrant herbs, and bold Thai flavors—perfect for a chilly evening meal.

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1. Heat oil in a soup pot over medium heat until shimmering. Add onions and cook for about 5 minutes until softened.

2. Add curry paste, ginger, garlic, and lemongrass (if using). Stir and cook for 2–3 minutes until aromatic.

3. Increase heat to medium-high and add chicken broth and coconut milk. Bring to a low boil, then reduce to simmer.

4. Add fish sauce and sugar. Add frozen dumplings and cook according to package instructions, usually until they float.

5. Turn off the heat. Stir in spinach, green onions, and cilantro. Let spinach wilt.

6. Squeeze in juice from half a lime. Stir and adjust seasoning with more lime juice if desired.

7. Ladle into bowls and top with garnishes like fresh herbs, chili crisp, or crispy onions. Serve hot.

Use full-fat coconut milk for the richest flavor and texture. Avoid high heat after adding it to prevent curdling.

Don’t skip sautéing the curry paste—it develops key flavor in the base.

Use any type of dumplings you have on hand, adjusting cook time as needed.

Spinach can be swapped for other greens like bok choy or kale.

Store leftovers for up to 3 days; dumplings may soften, but the flavor will deepen.

To prep ahead, make the curry broth and add fresh dumplings when ready to serve.