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–+ servings
Thai Coconut Curry Dumpling Soup

Thai Coconut Curry Dumpling Soup for Cozy Weeknight Comfort

Experience the soothing flavors of Thai Coconut Curry Dumpling Soup, a warm and comforting one-pot meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 can coconut milk use full-fat for extra richness
  • 4 cups vegetable or chicken broth homemade or store-bought
  • 2 tablespoons red Thai curry paste adjust based on desired heat
  • 2 tablespoons soy sauce substitute with tamari for gluten-free
  • 1 tablespoon brown sugar adjust to taste
  • 1 tablespoon lime juice freshly squeezed
For the Aromatics
  • 3 cloves garlic freshly minced
  • 1 tablespoon ginger freshly grated
For the Dumplings and Veggies
  • 12-16 pieces frozen dumplings shrimp, tofu, or veggie
  • 1 cup carrots thinly sliced
  • 2 cups baby spinach or bok choy substitute with other leafy greens if desired
For Garnishing
  • 2 scallions sliced for garnish
  • 1/4 cup cilantro optional but recommended
For Cooking
  • 2 tablespoons cooking oil e.g., sesame or vegetable oil

Equipment

  • Large pot
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a large pot, heat the cooking oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
  2. Stir in the red Thai curry paste and cook for an additional 30 seconds.
  3. Pour in the broth and coconut milk, whisking until smooth and combined. Bring to a gentle simmer.
  4. Add the soy sauce, lime juice, and brown sugar, stirring well to combine. Let the mixture simmer for about 5-7 minutes.
  5. Introduce the sliced carrots into the soup, stirring gently. Cook for about 3 minutes.
  6. Carefully add the frozen dumplings and cook according to package instructions, typically around 6-8 minutes.
  7. Once the dumplings are cooked, stir in the baby spinach or chopped bok choy and cook for an additional 1-2 minutes.
  8. Ladle the soup into bowls and garnish with scallions and cilantro. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 800mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 400IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For optimal texture, freeze the soup base without dumplings for up to 2 months. Reheat gently on the stove, adding broth or water as needed.

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