Description
This Thai Coconut Curry Soup With Dumplings is a creamy, spicy, and comforting one-pot meal made with coconut milk, red curry paste, and juicy dumplings. Perfect for weeknight dinners, this easy Thai soup recipe is packed with flavor and comes together in under 30 minutes. Great with frozen dumplings, it’s a delicious fusion of Thai curry and homemade soup ideas.
Ingredients
1 tablespoon oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 stalk lemongrass, smashed
2 tablespoons red curry paste
4 cups chicken broth
1 can (13.5 oz) coconut milk
1 tablespoon soy sauce
1 tablespoon fish sauce
2 carrots, thinly sliced
12 dumplings (frozen or fresh)
2 cups baby spinach
2 tablespoons lime juice
Fresh cilantro, for garnish
2 green onions, chopped, for garnish
Instructions
1. Heat oil in a large pot over medium heat. Add garlic, ginger, and lemongrass. Sauté for 1 to 2 minutes until fragrant.
2. Stir in red curry paste and cook for 30 seconds. Pour in chicken broth and bring to a simmer.
3. Add coconut milk, soy sauce, and fish sauce. Stir to combine.
4. Add sliced carrots and simmer for 3 to 4 minutes.
5. Gently add dumplings into the soup. Simmer for 5 to 6 minutes or until dumplings are fully cooked.
6. Stir in baby spinach until wilted. Remove from heat and add lime juice.
7. Ladle soup into bowls. Garnish with fresh cilantro and green onions. Serve hot.
Notes
This soup is very adaptable—use tofu or shrimp dumplings based on your dietary needs.
You can increase or reduce curry paste depending on your spice tolerance.
If storing leftovers, add a bit of broth when reheating, as dumplings may absorb liquid.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 870mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg