Go Back
–+ servings
Thai Coconut Curry Dumpling Soup

Thai Coconut Curry Dumpling Soup: Quick Comfort in a Bowl

Experience the warmth of Thai Coconut Curry Dumpling Soup, a quick, vegetarian-friendly delight ready in just 15 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dumplings
  • 1 package Frozen Gyozas or Potstickers Choose fillings like chicken, shrimp, or vegetables for variety.
For the Broth
  • 1 tablespoon Vegetable Oil Ideal for sautéing garlic and ginger; olive oil is a great alternative.
  • 4 cloves Garlic Increases flavor potency; add more for a powerful punch!
  • 1 teaspoon Ginger, grated Infuses warmth and spice into the broth.
  • 4 cups Chicken Broth Use vegetable broth for a vegetarian version.
  • 14 oz Coconut Milk, unsweetened and full-fat Essential for that creamy texture.
  • 1 tablespoon Soy Sauce Adds umami richness; low-sodium varieties work well.
  • 1 tablespoon Fish Sauce Enhances flavor; omit for vegetarian diets or increase soy sauce instead.
  • 1 teaspoon Sesame Oil Brings a hint of nuttiness.
  • 3 tablespoons Thai Red Curry Paste Adjust to taste for your spice preference.
  • 1 teaspoon Brown Sugar Balances flavors without overpowering.
  • 2 tablespoons Lime Juice Substitute with lemon juice for a twist.
  • Chopped Chives For garnish.
  • Your Favorite Vegetables Such as spinach or bok choy; optional.

Equipment

  • Large saucepan
  • large pot
  • Cutting Board
  • Knife
  • Measuring spoons
  • Measuring cups

Method
 

Step-by-Step Instructions
  1. Start by bringing a large saucepan of salted water to a boil for the dumplings. While waiting, finely grate 4 cloves of garlic and 1 teaspoon of fresh ginger.
  2. In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Once shimmering, add the grated garlic and ginger; sauté for about 30 seconds until fragrant and golden.
  3. Pour in 4 cups of chicken broth and 14 ounces of coconut milk, stirring to combine. Add 1 tablespoon each of soy sauce and fish sauce, along with 1 teaspoon of sesame oil, 1 teaspoon of brown sugar, and 3 tablespoons of Thai red curry paste. Bring to a boil, reduce heat, and let simmer for 5 minutes.
  4. Carefully add your frozen gyozas or potstickers to the boiling salted water. Cook according to package instructions, usually about 2-3 minutes. Drain and set aside.
  5. Divide the cooked dumplings among serving bowls. Ladle the hot soup over them. Garnish with chopped chives and optional vegetables.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 25gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

Store leftover soup in an airtight container for up to 3 days. Freeze individual portions for longer storage without dumplings. Reheat and add fresh dumplings when ready to serve.

Tried this recipe?

Let us know how it was!