Easy Thai Coconut Curry Dumpling Soup Recipe (Better Than Takeout)
A rich and creamy Thai Coconut Curry Dumpling Soup made with red curry paste, coconut milk, and frozen dumplings. Ready in just 20 minutes for a cozy weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Vegetarian
Ingredients
1 tbsp coconut oil or olive oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2-3 tbsp red curry paste
4 cups vegetable broth or chicken broth
2 cans (13.5 oz) coconut milk (full fat)
2 tbsp soy sauce (or tamari)
1 tbsp fish sauce (optional)
1 tbsp brown sugar or maple syrup
1 lb frozen dumplings (chicken or vegetable)
3 cups fresh spinach or baby bok choy
1 tbsp lime juice
Fresh cilantro and chili oil for garnish
Instructions
1.Heat oil in a large pot over medium heat.
2.Sauté garlic and ginger for 1-2 minutes.
3.Add red curry paste and cook for 1 minute.
4.Pour in broth, coconut milk, soy sauce, fish sauce, and sugar.
5.Bring to a gentle simmer.
6.Add frozen dumplings and cook for 3-5 minutes.
7.Stir in spinach and wilt for 1 minute.
8.Remove from heat and stir in lime juice.
9.Serve hot with garnishes.
Notes
Use full-fat coconut milk for the creamiest texture.
Adjust red curry paste based on your spice tolerance.
Store leftovers in the fridge for up to 3 days.