Thai Coconut Curry Dumpling Soup
A quick and cozy Thai-inspired soup that blends creamy coconut milk with red curry and dumplings. Customizable, comforting, and ready in under 30 minutes.
Equipment
- Large pot or Dutch oven
- Saucepan
- Microplane/zester
- Measuring spoons and cups
- Knife and cutting board
- Ladle and tongs
Ingredients
- 12 frozen dumplings gyoza or potstickers
- 1 tbsp sesame oil
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 2 tbsp Thai red curry paste
- 3 cups chicken broth or vegetable broth
- 1 can 13.5 oz full-fat coconut milk
- 1 tbsp soy sauce
- 1 tsp fish sauce optional
- 1 tbsp fresh lime juice
- 1 tsp brown sugar
- 1 cup baby spinach or bok choy, edamame, etc.
- Chopped chives or scallions for garnish
- Chili oil or red pepper flakes optional
- Lime wedges for serving
Instructions
- Boil Dumplings: Cook frozen dumplings according to package directions. Drain and set aside.
- Sauté Aromatics: In a large pot, heat sesame oil over medium. Add garlic and ginger; sauté for 1 minute.
- Add Curry Paste: Stir in Thai red curry paste. Cook 1 minute until fragrant.
- Simmer Broth: Add broth, coconut milk, soy sauce, fish sauce, lime juice, and brown sugar. Stir to combine. Simmer for 5–7 minutes.
- Add Greens: Toss in spinach (or chosen veggies). Cook until wilted, about 1–2 minutes.
- Combine & Serve: Add cooked dumplings to the pot. Let them warm through. Ladle into bowls and garnish with chives and optional chili oil. Serve with lime wedges.
Notes
Use any frozen dumplings (meat or veggie).
Add extra broth if you prefer a more liquid base.
Make it vegetarian by skipping the fish sauce and using veggie dumplings.
For extra protein, stir in tofu or shredded chicken.