Print

Easy Thai Coconut Curry Dumpling Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and comforting Thai‑style coconut curry soup loaded with dumplings, vegetables, and bold flavors.

  • Author: Tina
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 4 servings
  • Category: Soup
  • Method: Simmering
  • Cuisine: Thai / Asian fusion
  • Diet: Halal

Ingredients

  • 1 tablespoon coconut oil (or neutral oil)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 tablespoons red curry paste (adjust to taste)
  • 1 can (14 oz / 400 ml) coconut milk
  • 2 cups (480 ml) vegetable or chicken broth
  • 1 tablespoon fish sauce (or soy sauce for vegetarian)
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar (optional)
  • 8–12 dumplings (fresh or frozen; e.g. pork, chicken, vegetable)
  • 1 cup mixed vegetables (e.g. bell pepper, carrots, snap peas, spinach)
  • Fresh cilantro and sliced green onions, for garnish
  • Chili oil or red pepper flakes (optional, for heat)
  • Rice noodles or vermicelli (optional, cooked separately)

Instructions

  1. Heat the coconut oil in a large pot over medium heat. Add the onion and sauté until softened, about 2 minutes.
  2. Add garlic and ginger, and cook for another 1 minute until fragrant.
  3. Stir in the red curry paste and cook for 30 seconds to bloom the spices.
  4. Pour in the coconut milk and broth. Stir to combine.
  5. Add fish sauce (or soy sauce), lime juice, and brown sugar (if using). Taste and adjust seasoning.
  6. Bring soup to a gentle simmer. Add the dumplings and vegetables. Let cook until dumplings are heated through and vegetables are tender, about 5 minutes (or follow dumpling package instructions).
  7. If using noodles, add cooked noodles to the bottom of serving bowls and ladle soup over them.
  8. Garnish with fresh cilantro, green onions, and a drizzle of chili oil or red pepper flakes if desired. Serve hot.

Notes

  • You can swap the dumplings to suit your dietary preferences (e.g. tofu dumplings, shrimp dumplings).
  • Adjust the spiciness by adding more or less red curry paste or chili oil.
  • If the soup is too thick, thin it with extra broth or water.
  • To make it ahead, keep dumplings separate and add just before serving to avoid sogginess.
  • Leftovers store well in the fridge for up to 3 days; reheat gently and add a splash of broth if needed.

Nutrition

Find it online: https://cheftinaskitchen.com/easy-thai-coconut-curry-dumpling-soup/