Thai Coconut Curry Dumpling Soup!

Thai Coconut Curry Dumpling Soup

⏱ Time

• Prep: 10 minutes

• Cook: 20 minutes

• Total: ~30 minutes

🍽 Servings

• 3–4 servings

🥥 Ingredients

Soup Base

• 1 tablespoon oil (vegetable or coconut oil)

• 1 small onion, finely chopped

• 2–3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 tablespoons red curry paste (adjust to taste)

• 4 cups vegetable or chicken broth

• 1 can (13–14 oz) coconut milk (full-fat for best flavor)

• 1 tablespoon soy sauce or tamari

• 1 teaspoon brown sugar or honey

• Juice of ½ lime

Add-Ins

• 12–16 frozen dumplings (potstickers, gyoza, or wontons)

• 1 cup mushrooms, sliced

• 1 cup baby spinach or bok choy

• Optional: sliced green onions, fresh cilantro, chili oil

👩‍🍳 Instructions

1. Build the flavor base

   • Heat oil in a large pot over medium heat.

   • Add onion and cook 2–3 minutes until soft.

   • Stir in garlic and ginger; cook 30 seconds until fragrant.

2. Add curry paste

   • Stir in red curry paste and cook 1 minute to release flavor.

3. Make the soup

   • Pour in broth and coconut milk.

   • Add soy sauce and brown sugar.

   • Bring to a gentle simmer.

4. Cook dumplings

   • Add frozen dumplings directly to the soup.

   • Simmer 5–7 minutes (or according to package instructions) until cooked through.

5. Add vegetables

   • Add mushrooms and spinach.

   • Simmer 2–3 minutes until vegetables are tender.

6. Finish

   • Stir in lime juice.

   • Taste and adjust seasoning (salt, soy sauce, or lime).

7. Serve

   • Garnish with green onions, cilantro, or a drizzle of chili oil.

🍲 Serving Ideas

• Serve as a main dish

• Add jasmine rice or rice noodles for extra heartiness

• Pair with spring rolls or a light salad

❓ Q & A (Frequently Asked Questions)

Q: What kind of dumplings work best?
A: Frozen potstickers, gyoza, or wontons work perfectly. Vegetable or chicken dumplings are ideal.

Q: Can I make this vegetarian or vegan?
A: Yes! Use vegetable broth and vegetable dumplings. Make sure your curry paste is vegan.

Q: Is this soup spicy?
A: Mild to medium. Use less curry paste for mild, or add chili oil or sriracha for more heat.

Q: Can I use green curry paste instead of red?
A: Absolutely. Green curry is slightly spicier and more herbal but works great.

Q: Can I add protein?
A: Yes—add cooked chicken, shrimp, or tofu. Shrimp should be added near the end and cooked just until pink.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Dumplings may soften over time.

Q: Can I freeze this soup?
A: Freezing is not recommended because dumplings can become mushy when reheated.

Q: What can I substitute for coconut milk?
A: Unsweetened oat milk or cashew milk works, but coconut milk gives the most authentic flavor.