Thai Coconut Curry Dumpling Soup is a rich, flavorful, and comforting dish that combines the fragrant spices of Thai curry with the creamy richness of coconut milk, all topped with savory dumplings. This soup is an exciting blend of flavors—spicy, creamy, and slightly sweet—making it a perfect option for cozy nights or when you’re craving something both hearty and exotic. The delicate dumplings soak up the flavorful broth, making each bite a warm, comforting experience.
Why You’ll Love This Recipe
This Thai Coconut Curry Dumpling Soup is an absolute winner for anyone who loves bold, comforting, and aromatic flavors. The balance of coconut milk, curry paste, and fresh herbs creates a perfectly creamy and spicy broth. Paired with tender dumplings, it makes for a satisfying, soul-warming meal. Whether you’re serving it for a family dinner or impressing guests at a dinner party, this soup is easy to make and absolutely delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the soup broth:
- 2 tablespoons coconut oil (or vegetable oil)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced or grated
- 1 tablespoon red curry paste (adjust for spice preference)
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon brown sugar
- 2 cans (14 oz) full-fat coconut milk
- 4 cups vegetable or chicken broth
- 1 teaspoon turmeric (optional, for color and flavor)
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Fresh basil, for garnish (optional)
For the dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger (or fresh ginger, grated)
- 1/2 cup water (adjust for consistency)
- 1 tablespoon soy sauce or tamari (optional, for extra flavor)
- 1 tablespoon sesame oil (optional, for richness)
Directions
Make the soup broth:
- Sauté the aromatics: In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 3-5 minutes, until softened and translucent. Add the minced garlic and ginger, and cook for another 1-2 minutes, until fragrant.
- Add the curry paste and seasonings: Stir in the red curry paste, soy sauce, and brown sugar. Cook for 2 minutes, allowing the curry paste to toast slightly and deepen in flavor.
- Add the coconut milk and broth: Pour in the coconut milk and vegetable or chicken broth, stirring to combine. Add the turmeric (if using) for extra color and flavor. Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
- Finish the broth: Add the lime juice to the soup, then taste and adjust the seasoning with salt and pepper. If you prefer a spicier broth, you can add more curry paste to taste.
Prepare the dumplings:
- Make the dumpling dough: In a bowl, combine the flour, baking powder, salt, and ground ginger. Add the water, soy sauce (if using), and sesame oil (if using). Stir until a dough forms. The dough should be thick but still a little sticky. If it’s too dry, add a little more water to adjust the consistency.
- Form the dumplings: Using your hands or a spoon, form the dough into small dumplings, about 1 inch in diameter. Set them aside while the broth simmers.
Cook the dumplings:
- Add the dumplings to the soup: Once the soup has simmered for about 10-15 minutes, carefully drop the dumplings into the broth one by one. Allow them to cook for 8-10 minutes. The dumplings will float to the top when they’re done.
- Finish the soup: Once the dumplings are cooked, give the soup a gentle stir to ensure everything is well mixed. Taste the broth one more time and adjust the seasoning as needed.
Serve:
- Garnish and serve: Ladle the soup into bowls, making sure to include a few dumplings in each serving. Garnish with fresh cilantro, basil (if using), and a squeeze of lime for an extra burst of freshness.
Servings and Timing
- Servings: Makes about 4 servings.
- Prep time: 15 minutes
- Cooking time: 25-30 minutes
- Total time: 40-45 minutes
Variations
- Add Vegetables: Feel free to add vegetables like bell peppers, mushrooms, or spinach to the soup for added nutrition and texture.
- Chicken Dumplings: You can make the dumplings with ground chicken or turkey for added protein. Mix the meat with the same dumpling dough ingredients and cook as directed.
- Spicy Version: For an extra kick, add some chili flakes, fresh chopped chilies, or a splash of hot sauce to the soup.
- Vegan Dumplings: Make the dumplings fully vegan by ensuring you use plant-based alternatives for the soy sauce and sesame oil.
Storage/Reheating
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb more of the broth as they sit, but they will still be delicious.
- Freezing: You can freeze the soup without the dumplings for up to 2-3 months. When ready to serve, reheat the soup and cook fresh dumplings.
- Reheating: To reheat, warm the soup over low heat, stirring occasionally. You may need to add a little more broth or water to thin it out, especially if it’s been stored in the fridge for a couple of days.
FAQs
1. Can I make this soup spicier?
Yes! You can add extra red curry paste or some chopped fresh chilies to the soup for a spicier kick. Adjust to your preferred spice level.
2. Can I use store-bought dumplings?
Yes, if you’re short on time, you can use store-bought dumplings and add them to the soup. Just be sure to follow the package instructions for cooking them in the broth.
3. Can I make the dumplings gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make the dumplings gluten-free. Make sure to check that the other ingredients (like soy sauce) are also gluten-free.
4. Can I make this soup ahead of time?
You can prepare the soup broth ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, reheat the broth and cook the dumplings fresh for the best texture.
5. Can I add more vegetables to the soup?
Absolutely! You can add veggies like carrots, bok choy, or zucchini. Just be sure to add them in time for them to cook through before serving.
6. Can I use coconut cream instead of coconut milk?
Yes, you can use coconut cream for a richer, thicker soup. Just adjust the amount of broth to reach your desired soup consistency.
7. How can I make the dumplings lighter?
To make the dumplings lighter, you can add a bit of baking soda or reduce the amount of flour in the dough. You could also try adding a little more water to make the dough fluffier.
Conclusion
Thai Coconut Curry Dumpling Soup is an irresistible, aromatic dish full of bold flavors and comforting textures. The creamy coconut broth and soft, pillowy dumplings make it an indulgent meal, while the spices and herbs give it that signature Thai flair. Whether you’re enjoying it on a chilly night or serving it at a dinner party, this soup is sure to become a favorite in your recipe collection. It’s the perfect balance of creamy, savory, and spicy! Enjoy!
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Thai Coconut Curry Dumpling Soup
- Total Time: 40-45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Thai Coconut Curry Dumpling Soup is a rich, flavorful soup combining creamy coconut milk, aromatic Thai curry spices, and soft, homemade dumplings. This comforting dish is a perfect balance of sweet, spicy, and savory flavors.
Ingredients
- 1 tablespoon coconut oil (or vegetable oil)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced or grated
- 2 tablespoons red curry paste (adjust to taste)
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon brown sugar
- 2 cans (14 oz each) full-fat coconut milk
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon turmeric (optional)
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
- Fresh basil (optional)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger (or freshly grated ginger)
- 1/2 cup water (adjust as needed)
- 1 tablespoon soy sauce or tamari (optional, for flavor)
- 1 tablespoon sesame oil (optional, for richness)
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook for 3-5 minutes until softened. Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
- Stir in the red curry paste, soy sauce, and brown sugar. Cook for 1-2 minutes, allowing the curry paste to bloom and release its flavors.
- Pour in the coconut milk and vegetable broth, stirring to combine. If using turmeric, add it now for extra color and flavor. Bring the soup to a simmer, and cook for 10-15 minutes to allow the flavors to meld together.
- Add the lime juice to the soup, and season with salt and pepper to taste. Adjust the level of spiciness by adding more curry paste if desired. Set the soup aside while you prepare the dumplings.
- In a medium bowl, whisk together the flour, baking powder, salt, and ground ginger. Add the water, soy sauce, and sesame oil (if using). Stir until a dough forms. The dough should be thick but still slightly sticky.
- Form the dough into small balls or spoonfuls, about 1 inch in diameter. Set them aside while the soup is simmering.
- Once the broth is simmering, carefully drop the dumplings into the soup one by one. Let them cook for 8-10 minutes, or until they float to the top and are cooked through. The dumplings should be fluffy and tender.
- Once the dumplings are cooked, gently stir the soup to make sure everything is well combined. Taste the broth and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh cilantro and basil (if using). Serve immediately.
Notes
- Feel free to add vegetables like bell peppers, mushrooms, or spinach during the last few minutes of simmering for extra flavor and nutrition.
- To add protein, stir in cooked chicken, shrimp, or tofu with the dumplings.
- For extra heat, add a chopped chili or red pepper flakes to the soup.
- Add lime zest or extra lime juice for a more citrusy flavor that balances the richness of the coconut milk.
- This soup can be made vegan by using vegetable broth and ensuring the dumplings are plant-based.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
