Description
A quick and flavorful Thai Coconut Curry Dumpling Soup that tastes like it took hours, but is ready in under 20 minutes. This one-pot wonder features creamy coconut milk, spicy Thai red curry, and tender dumplings, making it perfect for busy weeknights or cozy evenings.
Ingredients
Scale
- 20 frozen dumplings (gyoza, potstickers, or wontons; chicken, shrimp, pork, or veggie filling)
- 1 tablespoon vegetable oil
- 4 garlic cloves, grated
- 1 teaspoon grated fresh ginger
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 can (14 oz / 400 ml) full-fat unsweetened coconut milk
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce (or extra soy sauce for vegetarian)
- 1 teaspoon toasted sesame oil
- 3 tablespoons Thai red curry paste
- 1 teaspoon brown sugar
- 2 tablespoons lime juice
- Chopped chives or cilantro, for garnish
- Optional vegetables: baby spinach, bok choy, shredded carrots, mushrooms, sugar snap peas
Instructions
- Heat vegetable oil in a large pot over medium heat. Add grated garlic and ginger, stirring for about 30 seconds until fragrant.
- Stir in Thai red curry paste, cooking for another minute to bloom the flavors.
- Pour in broth and coconut milk, stirring to dissolve the curry paste. Bring to a gentle simmer.
- Stir in soy sauce, fish sauce, sesame oil, brown sugar, and lime juice. Let simmer for 5 minutes for flavors to meld.
- Boil salted water and cook dumplings according to package directions (usually 2–3 minutes until they float). Drain.
- Place cooked dumplings in serving bowls. Ladle the hot coconut curry broth over them. Add optional veggies if using.
- Garnish with chopped chives or cilantro. Serve immediately. Add more lime juice or fresh herbs for extra brightness if desired.
Notes
- Control spice level by starting with less red curry paste and adding more or chili flakes if you prefer heat.
- For a vegetarian version, use vegetable broth, omit fish sauce (or use extra soy sauce), and choose vegetable-filled dumplings.
- Add extra vegetables like spinach, bok choy, mushrooms, or carrots in the last few minutes of simmering for added nutrition.
- The broth can be made up to 3 days ahead and stored in the refrigerator. Reheat and cook dumplings just before serving. The broth also freezes well.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: One-pot
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A