Print

Quick & Creamy Thai Coconut Curry Dumpling Soup (Ready in 30 Minutes)

Close-up of a white bowl filled with creamy, orange coconut curry soup with dumplings and wilted spinach.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hi, I’m Alex, and I’m so glad you’re here. This creamy coconut curry dumpling soup is a soul-satisfying meal that comes together fast. You get tender dumplings floating in a rich, aromatic Thai-inspired broth, perfect for an easy weeknight dinner.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons red Thai curry paste (adjust to your spice preference)
  • 4 cups vegetable or chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon brown sugar
  • 1 pound frozen dumplings (potstickers or wontons, use vegan if preferred)
  • 2 cups fresh spinach or chopped bok choy
  • 1 lime, cut into wedges, for serving
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
  3. Stir in the red Thai curry paste. Cook for 1 minute, stirring constantly, to toast the spices.
  4. Pour in the vegetable or chicken broth, coconut milk, soy sauce, and brown sugar. Bring the mixture to a gentle simmer.
  5. Add the frozen dumplings to the simmering broth. Cook according to the package directions, usually 6 to 10 minutes, until the dumplings are cooked through and floating.
  6. Stir in the spinach or bok choy during the last 2 minutes of cooking until the greens wilt.
  7. Taste the soup and adjust seasoning if needed; add more soy sauce for saltiness or a pinch of sugar for balance.
  8. Ladle the soup into bowls, making sure each serving gets plenty of dumplings. Squeeze fresh lime juice over the top and garnish generously with fresh cilantro before serving.

Notes

  • For an extra layer of flavor, look for kaffir lime leaves and add one or two to the broth while it simmers, removing them before serving.
  • If you want a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup until the broth thickens slightly.
  • This recipe works well with pre-cooked shrimp or shredded rotisserie chicken added during the last 5 minutes of cooking for added protein.

Nutrition

Find it online: https://www.purecookingjoy.com/coconut-curry-soup-with-dumplings/

0 Shares
Tweet
Pin
Share