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–+ servings

Thai Coconut Curry Dumpling Soup

A comforting and fragrant soup featuring coconut milk and red curry with tender frozen dumplings, perfect for a quick weeknight meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

For the soup base

  • 1 tablespoon vegetable oil Use neutral oil (canola, grapeseed) if preferred.
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste Adjust to taste.
  • 4 cups vegetable broth Use low-sodium if watching salt.
  • 1 can (14 ounces) coconut milk Shake can before opening for a silkier broth.
  • 1 tablespoon soy sauce Substitute fish sauce for a more authentic flavor.
  • 1 tablespoon lime juice, freshly squeezed

Vegetables and dumplings

  • 1 cup baby spinach, washed
  • 1 cup mushrooms, sliced
  • 1 cup carrots, julienned
  • 1 cup frozen dumplings Check package instructions for cooking time.

Garnishes

  • fresh cilantro For garnish.
  • lime wedges For serving.
  • Salt and pepper To taste.

Instructions

Preparation

  • Heat 1 tablespoon vegetable oil in a large pot over medium heat.
  • Add the diced onion and sauté until soft and translucent, about 5 minutes.
  • Add the minced garlic and ginger, and cook for 30–60 seconds until fragrant.
  • Stir in the red curry paste and cook for 1–2 minutes to bloom the spices.
  • Pour in the vegetable broth and coconut milk, stir to combine, and bring to a gentle simmer.

Cooking

  • Add soy sauce, lime juice, sliced mushrooms, and julienned carrots. Simmer for 4–6 minutes until vegetables soften but remain slightly crisp.
  • Gently add frozen dumplings one at a time. Simmer for 5–7 minutes until heated through.
  • Stir in baby spinach and cook for 1–2 minutes until wilted.
  • Taste and adjust seasoning with salt and pepper. Add extra lime or soy sauce if needed.

Serving

  • Ladle soup into bowls, garnish with fresh cilantro, and serve with lime wedges.
  • Best enjoyed immediately for optimal dumpling texture.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm on the stovetop until steaming. For freezing, remove dumplings first and freeze broth and vegetables for up to 3 months.