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
1. Heat oil in a large pot over medium heat. Sauté minced garlic and grated ginger until fragrant, about 1–2 minutes.
2. Add red curry paste and cook for 1 minute to release the aroma.
3. Pour in broth and coconut milk, whisking until smooth.
4. Stir in soy sauce, lime juice, and brown sugar. Simmer for 5–7 minutes.
5. Add sliced carrots and cook until slightly softened, about 3–4 minutes.
6. Add frozen dumplings and cook according to package instructions, usually 6–8 minutes.
7. Stir in spinach or bok choy and cook until wilted, about 1 minute.
8. 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