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Thai Coconut Curry Dumpling Soup

A comforting and easy Thai Coconut Curry Dumpling Soup featuring a fragrant coconut broth, tender dumplings, and bright lime flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon vegetable oil Substitute with olive oil for a different flavor.
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste Adjust to taste; use less for mild.
  • 4 cups vegetable broth Can substitute with chicken broth.
  • 1 can (14 ounces) coconut milk Full-fat for richness.
  • 1 tablespoon soy sauce Or tamari for gluten-free option.
  • 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 Store-bought or homemade.
Garnishes
  • Fresh cilantro For garnish.
  • Lime wedges For serving.
  • Salt and pepper To taste.

Method
 

Preparation
  1. Heat the oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
  2. Add the garlic and ginger and cook for 30–60 seconds until fragrant.
  3. Stir in the red curry paste and cook for 1–2 minutes, stirring constantly.
  4. Pour in the vegetable broth and coconut milk, stirring to combine and bringing the mixture to a gentle simmer.
Cooking
  1. Add soy sauce, lime juice, sliced mushrooms, and julienned carrots. Simmer for 4–6 minutes until the vegetables soften.
  2. Gently add frozen dumplings one at a time to the simmering broth until heated through (generally 5–7 minutes).
  3. Stir in the baby spinach and cook for 1–2 minutes until wilted.
  4. Adjust seasoning with salt and pepper, then remove from heat.
  5. Ladle into bowls, garnish with fresh cilantro, and serve with lime wedges.

Notes

For a non-vegan version, substitute chicken broth and add shredded cooked chicken. For more heat, add sriracha or chili flakes. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in a microwave.