This Thai Coconut Curry Dumpling Soup transforms frozen dumplings into a restaurant-worthy meal in just 30 minutes. I started making this on hectic Wednesday nights when my kids needed dinner fast, and it quickly became our family’s most-requested soup.
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Ingredients for Thai Coconut Curry Dumpling Soup
I always keep frozen dumplings and coconut milk stocked in my pantry for this exact recipe. The beauty of this soup is that it relies on pantry staples you probably already have, making it perfect for those nights when grocery shopping wasn’t in the cards. My preference is chicken or pork dumplings, but vegetable dumplings work beautifully for a lighter option.
- 1 tablespoon sesame oil (or vegetable oil)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated – I recommend using fresh ginger rather than dried for the best flavor
- 2 tablespoons red Thai curry paste – In my experience, Thai Kitchen brand offers consistent heat levels
- 4 cups chicken broth (or vegetable broth)
- 1 can (13.5 oz) full-fat coconut milk – I always use full-fat for the creamiest texture
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- 2 medium carrots, thinly sliced
- 15-20 frozen dumplings (pork, chicken, or vegetable) – Pro tip: don’t thaw them first
- 2 cups baby spinach or chopped bok choy
- 2 scallions, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
Step-by-Step Instructions
I recommend starting with medium heat to prevent the garlic from burning, which can turn the soup bitter. These steps build flavor gradually for the richest result.
Step 1: Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, stirring constantly for 1 to 2 minutes until fragrant and golden. Watch carefully during this step as garlic can burn quickly.
Step 2: Stir in the red Thai curry paste and cook for about 1 minute, stirring frequently. You’ll notice the paste darkening slightly and releasing its aromatic oils, which intensifies the curry flavor throughout the soup.
Step 3: Pour in the chicken broth and coconut milk, whisking until completely smooth with no lumps. Add the soy sauce, lime juice, and brown sugar. Bring the mixture to a gentle simmer and let it bubble for 5 to 7 minutes to allow the flavors to blend.
Step 4: Add the thinly sliced carrots to the simmering broth and cook for 3 to 4 minutes until they begin to soften but still have a slight crunch. This timing ensures they won’t turn mushy when you add the dumplings.
Step 5: Drop the frozen dumplings directly into the soup without thawing. Cook according to the package instructions, typically 6 to 8 minutes. The dumplings are done when they float to the surface and look plump.
Step 6: Stir in the baby spinach or bok choy and cook for just 1 minute until wilted. Ladle the soup into bowls and garnish generously with sliced scallions and fresh cilantro before serving hot.
Perfect Pairings for Thai Coconut Curry Dumpling Soup
Start with sides that balance the soup’s creamy richness with fresh, crisp textures and complementary flavors.
Jasmine Rice: Steamed jasmine rice soaks up the coconut curry broth beautifully and adds substance to make this soup a complete meal. The subtle floral notes of jasmine rice complement the Thai spices perfectly. For another coconut-infused option, try our Coconut Chicken and Rice which shares similar flavor profiles.
Asian Cucumber Salad: A refreshing cucumber salad with rice vinegar and sesame seeds provides a cooling contrast to the warm spices, while the crisp texture balances the soup’s creaminess.
Spring Rolls: Fresh spring rolls filled with lettuce, herbs, and shrimp or tofu add a light, crunchy element that rounds out the meal without overwhelming the flavors.
Garlic Edamame: Simply steamed edamame tossed with garlic and sea salt offers protein and a mild flavor that won’t compete with the bold soup while adding nutritional value.
Stir-Fried Vegetables: If you want more vegetables on the table, our Chicken with Mixed Vegetable Stir Fry technique works perfectly as a side, just leave out the chicken.
Thai Mango Salad: A bright mango salad with lime dressing and crushed peanuts brings sweetness and acidity that cuts through the rich coconut milk, creating perfect flavor balance.
Storing and Serving Your Soup
Store leftover soup in an airtight container in the refrigerator for up to 3 days. I recommend storing the broth and dumplings together since they’re already cooked, though the dumplings may soften slightly over time.
When reheating, use low to medium heat on the stovetop and add a splash of broth or water if the soup has thickened. Avoid boiling vigorously as this can cause the dumplings to break apart. For microwave reheating, use 50% power and stir every minute until heated through.
This soup is incredibly versatile and welcomes additions like shredded rotisserie chicken, shrimp, or extra vegetables like mushrooms and bell peppers. Serve with lime wedges on the side so everyone can adjust the brightness to their preference, and keep sriracha nearby for those who want extra heat. For more Asian-inspired weeknight dinners, check out our Thai Drunken Noodles or Sticky Garlic Chicken Noodles.
FAQs
Can I use homemade dumplings instead of frozen?
Absolutely! Homemade dumplings work wonderfully in this soup. Just adjust the cooking time based on your dumpling size, typically 8 to 10 minutes for fresh dumplings until they float and the filling is cooked through.
How can I make this soup less spicy?
Start with just 1 tablespoon of curry paste instead of 2, and taste before adding more. You can also stir in an extra splash of coconut milk to mellow the heat, or serve with a dollop of plain Greek yogurt on top.
Why does my soup thicken when stored?
The starches from the dumplings naturally thicken the broth as it sits. This is completely normal and easily fixed by adding extra broth or water when reheating until you reach your desired consistency.
Easy Thai Coconut Curry Dumpling Soup
Ingredients
Equipment
Method
- Heat sesame oil in a large pot over medium heat. Add minced garlic and grated ginger, stirring constantly for 1 to 2 minutes until fragrant and golden.
- Stir in red Thai curry paste and cook for about 1 minute, stirring frequently until the paste darkens slightly and releases its aromatic oils.
- Pour in chicken broth and coconut milk, whisking until completely smooth. Add soy sauce, lime juice, and brown sugar. Bring to a gentle simmer and cook for 5 to 7 minutes.
- Add thinly sliced carrots to the simmering broth and cook for 3 to 4 minutes until slightly softened but still crisp.
- Drop frozen dumplings directly into the soup without thawing. Cook according to package instructions, typically 6 to 8 minutes, until they float to the surface and look plump.
- Stir in baby spinach or bok choy and cook for 1 minute until wilted. Ladle into bowls and garnish with sliced scallions and fresh cilantro. Serve hot.
