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–+ servings
Thai Coconut Curry Dumpling Soup

Thai Coconut Curry Dumpling Soup That Warms the Soul

Enjoy a quick and delicious Thai Coconut Curry Dumpling Soup that warms the soul with its creamy broth and customizable vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dumplings
  • 1 package Frozen Dumplings Choose from gyozas, potstickers, or wontons with your favorite fillings (chicken, pork, shrimp, or veggies).
For the Broth
  • 2 cloves Garlic Use fresh cloves for the best taste.
  • 1 tablespoon Ginger Provides warmth and depth; substitute with ground ginger if needed.
  • 4 cups Chicken Broth Can be swapped for vegetable broth for a vegetarian version.
  • 1 can Coconut Milk Opt for full-fat, unsweetened for the best flavor.
  • 2 tablespoons Low Sodium Soy Sauce Enhances umami and saltiness; use tamari for a gluten-free option.
  • 1 tablespoon Fish Sauce Adds complexity; omit for a vegetarian version or use more soy sauce.
  • 1 tablespoon Thai Red Curry Paste Key for flavor; start with 1 tbsp and adjust to taste for your spice preference.
  • 1 tablespoon Brown Sugar Balances flavors, but regular sugar works in a pinch.
  • 1 tablespoon Lime Juice Adds brightness; lemon juice can be used for an alternative.
  • 1 tablespoon Toasted Sesame Oil Provides a nutty aroma; skip it if allergic to sesame.
For Garnish
  • 1 bunch Chopped Chives Great for topping; green onions or cilantro work well too.
For Additional Vegetables (Optional)
  • 2 cups Spinach Enhance nutrition and flavor; add during cooking for best results.
  • 1 cup Bok Choy Enhance nutrition and flavor; add during cooking for best results.
  • 1 cup Carrots Enhance nutrition and flavor; add during cooking for best results.

Equipment

  • large saucepan
  • large pot
  • grater
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions for Thai Coconut Curry Dumpling Soup
  1. Bring a large saucepan of salted water to a boil over medium-high heat. Finely grate 2 cloves of garlic and 1 tablespoon of fresh ginger. Set aside once prepared.
  2. In a separate large pot, heat 1 tablespoon of cooking oil over medium heat. Add the grated garlic and ginger, sautéing for about 30 seconds until fragrant and golden.
  3. Slowly pour in 4 cups of chicken broth and 1 can of full-fat coconut milk. Stir in 2 tablespoons of low sodium soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of toasted sesame oil, 1 tablespoon of brown sugar, and 1 tablespoon of Thai red curry paste. Bring to a gentle boil, then reduce heat to a simmer for about 5 minutes.
  4. Add the frozen dumplings to the boiling salted water. Cook according to package instructions, usually around 2-3 minutes, or until they float to the surface and are heated through. Drain and set aside.
  5. After the broth has simmered, squeeze in the juice of 1 lime. If adding fresh veggies, toss them in now to cook for an additional 2 minutes until tender. Serve by dividing the dumplings into bowls and ladling the hot broth over them, garnishing with chopped chives or green onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gCholesterol: 45mgSodium: 800mgPotassium: 550mgFiber: 2gSugar: 3gVitamin A: 120IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Store leftover soup in an airtight container for up to 3 days. Freeze the soup base (broth and veggies) without dumplings for up to 3 months.

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