I love how this Thai Coconut Curry Dumpling Soup blends creamy coconut and aromatic curry with tender dumplings for a comforting, yet light, weeknight meal.
Why You’ll Love This Recipe
I adore this dish because it’s fast—ready in about 20 minutes—and uses minimal ingredients. The rich coconut-curry broth hits the perfect balance of spicy, savory, and slightly sweet. Dropping in dumplings at the last minute gives it a satisfying heartiness without turning soggy. I often make the broth ahead and add dumplings just before serving, so it’s ideal for lazy weeknights or casual entertaining .
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Dumplings (gyoza, potstickers, wontons – around 12–15 frozen pieces)
- Neutral oil (vegetable, avocado or sesame)
- Onion (finely chopped)
- Scallions (whites and greens separated, finely chopped)
- Garlic (minced)
- Cremini mushrooms (optional, chopped)
- Red Thai curry paste
- Vegetable or chicken broth
- Full-fat coconut milk
- Soy sauce (or fish sauce for more umami)
- Sugar (brown or palm)
- Lime juice (optional garnish)
- Garnishes: scallion greens, fresh cilantro, chili oil, crispy garlic
directions
- Heat oil in a heavy-bottom pot over medium heat. Add onions, scallion whites, and garlic. Season with a pinch of salt and sauté until soft and caramelized.
- If using mushrooms, stir them in and cook until tender.
- Mix in red curry paste, sugar, and soy sauce. Stir a minute until fragrant.
- Pour in broth and bring to a simmer.
- Add coconut milk, return to a gentle simmer.
- Drop in frozen dumplings and cook for about 7 minutes, or according to package instructions, until heated through.
- Remove from heat and finish with lime juice, if using.
- Serve bowls of soup, topped with scallion greens, cilantro, chili oil, and crispy garlic.
Servings and timing
- Servings: 4 bowls
- Prep time: ~5 minutes
- Cook time: ~15 minutes
- Total time: ~20 minutes
Variations
- Vegetarian or vegan: Use vegetable broth, soy sauce (skip fish sauce), and plant-based dumplings.
- Add protein: Toss in shredded chicken, tofu, or shrimp for extra substance.
- More veggies: Stir in bok choy, spinach, bell peppers, or snap peas near the end.
- Spice level: Increase or decrease the curry paste to adjust heat, and balance with extra coconut milk if needed.
storage/reheating
I like to prep the broth up to 3 days ahead and refrigerate. When ready to eat, I reheat and cook fresh dumplings right in the broth . Leftovers keep well: store the broth and dumplings separately to avoid sogginess. Reheat and assemble just before serving.
FAQs
1. Can I prepare this soup ahead of time?
Yes—I usually make the broth up to 3 days in advance. I store it cold in the fridge and add dumplings right before serving to preserve their texture .
2. What kind of dumplings work best?
Frozen gyoza, potstickers, wontons, or any dumplings you like work beautifully. Vegetarian dumplings make it easier to go vegan or gluten-free.
3. How spicy is the soup?
The spice depends on your curry paste. I start with 1–2 tablespoons; for mild, use less, and for a kick, I bump it up or add chili oil.
4. Can I freeze leftovers?
I don’t freeze the final soup with dumplings because they can become mushy. But you can freeze the broth separately for up to 3 months.
5. Can I add other vegetables?
Definitely! Veggies like spinach, bok choy, carrots, bell peppers, or snap peas are great tossed in during the last few minutes for color and crunch.
Conclusion
This Thai Coconut Curry Dumpling Soup is a cozy, flavorful meal that comes together quickly in a single pot. I love how flexible it is—easy to customize and ideal for prepping ahead. Whether I’m craving a warm, spicy broth or a comforting bowl filled with dumplings, this recipe always hits the mark. I hope it becomes a go-to in your dinner rotation, too!
Thai Coconut Curry Dumpling Soup
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 bowls
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Description
A cozy and quick Thai Coconut Curry Dumpling Soup featuring a creamy coconut-curry broth, tender dumplings, and aromatic garnishes. Ideal for weeknights and easy to customize.
Ingredients
- 12–15 frozen dumplings (gyoza, potstickers, or wontons)
- 1 tbsp neutral oil (vegetable, avocado, or sesame)
- 1 small onion, finely chopped
- 2 scallions, whites and greens separated, finely chopped
- 3 cloves garlic, minced
- 1 cup cremini mushrooms (optional), chopped
- 2 tbsp red Thai curry paste
- 4 cups vegetable or chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp soy sauce (or fish sauce)
- 1 tsp brown or palm sugar
- 1 tbsp lime juice (optional, for garnish)
- Garnishes: scallion greens, fresh cilantro, chili oil, crispy garlic
Instructions
- Heat oil in a heavy-bottom pot over medium heat. Add onions, scallion whites, and garlic. Season with salt and sauté until soft and caramelized.
- If using mushrooms, stir them in and cook until tender.
- Mix in red curry paste, sugar, and soy sauce. Stir for a minute until fragrant.
- Pour in broth and bring to a simmer.
- Add coconut milk and return to a gentle simmer.
- Drop in frozen dumplings and cook for about 7 minutes, or per package instructions, until heated through.
- Remove from heat and add lime juice if using.
- Serve hot, topped with scallion greens, cilantro, chili oil, and crispy garlic.
Notes
- Make the broth ahead and store for up to 3 days.
- Cook dumplings fresh before serving to maintain texture.
- Customize spice by adjusting curry paste and garnishes.
- Store broth and dumplings separately to avoid sogginess.
- Freeze broth only, not dumplings, for best results.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
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