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Easy Thai Coconut Curry Dumpling Soup Recipe

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This Easy Thai Coconut Curry Dumpling Soup combines fragrant red curry, creamy coconut milk, and savory dumplings for a comforting and flavorful dinner. Ready in just 25 minutes, this soup features vibrant vegetables and fresh herbs, making it a perfect blend of Thai-inspired flavors and satisfying warmth.

Ingredients

Main Ingredients

  • 1 tablespoon cooking oil (sesame or vegetable oil)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red Thai curry paste
  • 4 cups vegetable or chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar
  • 2 carrots, thinly sliced
  • 15–20 frozen dumplings (chicken or veggie)
  • 2 cups baby spinach or chopped bok choy
  • 2 scallions, sliced (for garnish)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare Aromatics: Heat oil in a large pot over medium heat. Sauté minced garlic and grated ginger until fragrant, about 1–2 minutes, releasing their flavors into the oil.
  2. Add Curry Paste: Stir in red Thai curry paste and cook for 1 minute to bring out its rich aroma and deepen the flavor base of the soup.
  3. Add Liquids: Pour in the broth and coconut milk, whisking continuously until the mixture is smooth and well combined.
  4. Season the Broth: Stir in soy sauce, lime juice, and brown sugar to balance savory, tangy, and sweet notes. Let the soup simmer for 5–7 minutes to meld the flavors.
  5. Cook Carrots: Add the thinly sliced carrots and continue cooking until they soften slightly, about 3–4 minutes, adding texture and sweetness to the soup.
  6. Cook Dumplings: Add the frozen dumplings and cook according to package instructions, typically 6–8 minutes, ensuring they are heated through and tender.
  7. Add Greens: Stir in baby spinach or chopped bok choy and cook just until wilted, about 1 minute, to keep the greens vibrant and fresh.
  8. Serve and Garnish: Ladle the hot soup into bowls and garnish with sliced scallions and chopped fresh cilantro for a bright, herbal finish. Serve immediately.

Notes

  • Use vegetable broth to keep the soup vegetarian or opt for chicken broth for extra richness.
  • Adjust the amount of red curry paste depending on your preferred spice level.
  • Spinach or bok choy can be substituted with other greens like kale or Swiss chard.
  • Frozen dumplings can be swapped out for fresh if available.
  • For a gluten-free version, use tamari or gluten-free soy sauce.

Find it online: https://lauracooks.com/easy-thai-coconut-curry-dumpling-soup-recipe-2/