Description
This Coconut Curry Soup with Dumplings is a creamy, aromatic bowl of comfort. With rich coconut milk, zesty red curry, and tender dumplings, this Thai-inspired soup is easy to prepare and bursting with bold, satisfying flavors.
Ingredients
16 oz dumplings (chicken, shrimp, or veggie)
2 tablespoons oil (for sautéing)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons red curry paste
1 can (13.5 oz) full-fat coconut milk
3 cups chicken or vegetable broth
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice (plus more to taste)
Green onions, sliced (for garnish)
Chili oil or red pepper flakes (optional)
Instructions
1. In a large pot, heat oil over medium heat. Add garlic and ginger, and sauté for 1–2 minutes until fragrant.
2. Stir in red curry paste and cook for 1 minute to bring out the aroma.
3. Add coconut milk, broth, soy sauce, and brown sugar. Stir well and let simmer for 5–7 minutes.
4. Carefully drop in the dumplings. Cover and cook until tender, about 6–8 minutes.
5. Stir in lime juice. Taste and adjust seasoning with more lime or soy sauce if needed.
6. Serve hot, garnished with green onions and chili oil or flakes for extra heat.
Notes
Use frozen or homemade dumplings—just ensure they’re bite-sized to cook evenly and absorb flavor.
For extra richness, use full-fat coconut milk. Light versions may thin out the broth.
Adjust the spice to your preference with more or less red curry paste or chili oil.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg
Keywords: Coconut curry soup, dumpling soup, Thai curry soup