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–+ servings
Easy Thai Coconut Curry Dumpling Soup

Easy Thai Coconut Curry Dumpling Soup for Cozy Evenings

Enjoy a bowl of Easy Thai Coconut Curry Dumpling Soup, a delightful blend of flavors and comforting warmth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dumplings
  • 8-12 pieces Frozen Dumplings Use chicken, veggie, shrimp, tofu, or mushroom dumplings as substitutions.
For the Broth
  • 1 can (14 oz) Coconut Milk Full-fat coconut milk enhances richness.
  • 2 tablespoons Red Thai Curry Paste Adjust spice level to taste.
  • 4 cups Vegetable or Chicken Broth Low-sodium versions can control saltiness.
For Aromatics
  • 2 cloves Garlic Fresh garlic is preferable.
  • 1 tablespoon Grated Ginger Ground ginger can be used as a substitute.
For Seasoning
  • 2 tablespoons Soy Sauce Use tamari for gluten-free options.
  • 1 tablespoon Brown Sugar Substitutions include honey or maple syrup.
  • 1 each Lime Juice Fresh lime juice recommended.
For Veggies
  • 1-2 pieces Carrots (thinly sliced) Any quick-cooking veggies can be substituted.
  • 2 cups Baby Spinach or Bok Choy Any leafy greens can be used.
For Garnish
  • to taste Scallions Chopped just before serving.
  • to taste Cilantro Chopped just before serving.
For Cooking
  • 1 tablespoon Cooking Oil (sesame or vegetable) Use oil with a high smoke point.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Easy Thai Coconut Curry Dumpling Soup
  1. Heat 1 tablespoon of sesame or vegetable oil in a large pot over medium heat. Add 2 minced garlic cloves and 1 tablespoon of grated ginger, and sauté until fragrant, about 1 minute.
  2. Stir in 2 tablespoons of red Thai curry paste and cook for another minute.
  3. Pour in 4 cups of vegetable or chicken broth and 1 can (14 oz) of coconut milk into the pot, whisking until smooth.
  4. Incorporate 2 tablespoons of soy sauce, the juice of 1 lime, and 1 tablespoon of brown sugar into the broth.
  5. Add 1-2 thinly sliced carrots to the pot, letting them soften for about 2-3 minutes.
  6. Gently drop in 8-12 frozen dumplings and cook according to the package instructions.
  7. In the last minute of cooking, stir in 2 cups of baby spinach or chopped bok choy.
  8. Using a ladle, pour the soup into bowls and garnish with freshly chopped scallions and cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Store leftover soup in an airtight container in the fridge for up to 3 days. For freezing, leave out the dumplings to prevent them from becoming mushy.

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