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Bowl of Thai coconut curry dumpling soup with floating dumplings, spinach, and garnished with cilantro and scallions

Easy Thai Coconut Curry Dumpling Soup

A warm, flavorful blend of creamy coconut milk, aromatic curry spices, and tender dumplings. Made with frozen dumplings and pantry staples, it's a 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 portions
Course: Dinner, Main Course, Soup
Cuisine: Asian, Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon sesame oil or vegetable oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons red Thai curry paste
  • 4 cups chicken broth or vegetable broth
  • 13.5 oz full-fat coconut milk 1 can
  • 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
  • 2 cups baby spinach or chopped bok choy
  • 2 scallions sliced for garnish
  • fresh cilantro chopped for garnish

Equipment

  • Large pot
  • Whisk
  • Knife and cutting board
  • Ladle

Method
 

  1. 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.
  2. Stir in red Thai curry paste and cook for about 1 minute, stirring frequently until the paste darkens slightly and releases its aromatic oils.
  3. 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.
  4. Add thinly sliced carrots to the simmering broth and cook for 3 to 4 minutes until slightly softened but still crisp.
  5. 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.
  6. 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.

Notes

Use full-fat coconut milk for extra creaminess. Adjust curry paste amount to control spice level. Add extra broth or water when reheating if soup thickens. Don't overcook dumplings during reheating to prevent them from falling apart.