Are you looking for a bowl of pure comfort with a vibrant twist! Try this Thai Coconut Curry Dumpling Soup.
It combines the creamy richness of coconut milk, the bold flavors of Thai curry, and the satisfying chew of dumplings.
Perfect for cozy dinners or impressing guests, this recipe is easy to make, customizable, and bursting with aromatic spices.
Let’s dive into why this dish will become your new favorite and how you can make it at home!
Why You’ll Love This Thai Coconut Curry Dumpling Soup
Bold and Balanced Flavors: The creamy coconut milk balances the heat of red curry paste, while fresh herbs like cilantro and lime addbrightness.
Customizable: Whether you’re vegetarian, vegan, or a meat lover, this recipe adapts to your preferences with easy substitutions.
Comfort in Every Bite: The tender dumplings soaked in fragrant broth make every spoonful satisfying.
Quick and Easy: Ready in under 45 minutes, it’s perfect for weeknight dinners or meal prep.
Healthy and Wholesome: Packed with veggies and lean proteins, it’s a nutritious meal that doesn’t skimp on flavor.
Ingredients
For the Soup
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste (adjust for spice preference)
1 can (13.5 oz) full-fat coconut milk
4 cups vegetable or chicken broth
1 tablespoon soy sauce or tamari (for gluten-free)
1 tablespoon brown sugar
1 red bell pepper, thinly sliced
1 cup sliced mushrooms (shiitake or cremini work well)
1 cup snap peas or green beans
Juice of 1 lime
Fresh cilantro and green onions for garnish
Optional: 1-2 Thai red chilies, sliced, for extra heat
For the Dumplings
1 cup cooked shrimp or chicken, finely chopped (or tofu for vegetarian/vegan)
1/2 cup shredded cabbage
1/4 cup chopped green onions
1 teaspoon sesame oil
1 teaspoon soy sauce or tamari
1 teaspoon grated ginger
20-24 round dumpling wrappers
Water for sealing dumplings
Instructions
Step 1: Prepare the Dumplings
In a medium bowl, mix the chopped shrimp (or chicken/tofu), cabbage, green onions, sesame oil, soy sauce, and ginger until well combined.
Place a teaspoon of filling in the center of a dumpling wrapper. Wet the edges with water, fold in half, and pinch to seal, creating small pleats if desired.
Repeat until all dumplings are made. Set aside on a lightly floured surface.
Step 2: Make the Soup
Heat vegetable oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until softened.
Stir in garlic and ginger, cooking for 1 minute until fragrant.
Add red curry paste and cook for another minute, stirring to release its aroma.
Pour in coconut milk, broth, soy sauce, and brown sugar. Stir well and bring to a gentle simmer.
Add bell peppers, mushrooms, and snap peas. Simmer for 5-7 minutes until vegetables are tender but crisp.
Gently add dumplings to the simmering broth. Cook for 3-5 minutes until they float and are cooked through.
Stir in lime juice and taste for seasoning, adjusting with more soy sauce or curry paste if needed.
Serve hot, garnished with cilantro, green onions, and optional Thai chilies.
Tips for the Perfect Thai Coconut Curry Dumpling Soup
Adjust the Spice: Red curry paste varies in heat. Start with 1 tablespoon and add more for extra spice.
Fresh Ingredients: Use fresh ginger and garlic for the best flavor. Pre-minced versions can be less potent.
Dumpling Sealing: Ensure dumplings are tightly sealed to prevent them from opening during cooking.
Batch Cooking: Double the dumpling recipe and freeze extras for quick future meals.
Broth Consistency: For a thicker broth, use two cans of coconut milk and reduce the broth to 3 cups.
Variations and Substitutions
Vegetarian/Vegan: Use tofu or mushrooms in the dumplings and vegetable broth for the soup. Swap soy sauce for tamari for gluten-free diets.
Protein Options: Substitute shrimp or chicken with ground turkey, beef, or plant-based proteins like tempeh.
Vegetable Swaps: Try zucchini, carrots, or baby corn for different textures and flavors.
Spice Level: For a milder soup, use green curry paste or reduce the amount of red curry paste.
Gluten-Free: Use gluten-free dumpling wrappers and tamari instead of soy sauce.
Low-Carb: Skip the dumplings and add more low-carb veggies like zucchini noodles or cauliflower.
Serving Suggestions
Pair with Rice: Serve with jasmine rice or sticky rice to soak up the flavorful broth.
Add Crunch: Top with crushed peanuts or crispy fried onions for texture.
Side Dishes: Pair with a light cucumber salad or spring rolls for a complete Thai-inspired meal.
Beverages: Complement with a refreshing iced tea, coconut water, or a zesty lime spritzer.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare dumplings up to a day in advance and store them in an airtight container in the fridge, separated by parchment paper to prevent sticking.
Make the broth (without dumplings) up to 2 days ahead and refrigerate. Reheat and add dumplings just before serving.
Storing
Store leftover soup with dumplings in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop to avoid overcooking the dumplings.
Freezing
Freeze uncooked dumplings on a tray, then transfer to a freezer bag for up to 3 months.
Cook from frozen, adding 1-2 minutes to the cooking time.
The broth can be frozen separately for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Q: Can I use store-bought dumplings?
A: Absolutely! Frozen or fresh store-bought dumplings work well. Choose shrimp, chicken, or vegetable dumplings for the best flavor match.
Q: How can I make this soup less spicy?
A: Reduce the red curry paste to 1 tablespoon or use a milder green curry paste. You can also add more coconut milk to tone down the heat.
Q: Is this recipe gluten-free?
A: It can be! Use gluten-free dumpling wrappers and tamari instead of soy sauce. Ensure your curry paste is gluten-free, as some brands may contain additives.
Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the aromatics and curry paste first, then transfer to a slow cooker with the broth and coconut milk. Cook on low for 4-6 hours, adding dumplings and veggies in the last 30 minutes.
Q: What’s the best way to store extra dumplings?
A: Freeze uncooked dumplings on a tray, then store in a freezer bag. They’ll stay fresh for up to 3 months.
Conclusion
In conclusion, this Thai Coconut Curry Dumpling Soup is your ticket to a restaurant-quality meal at home.
With its creamy coconut broth, tender dumplings, and vibrant vegetables, it’s a dish that’s as comforting as it is flavorful.
Whether you’re a beginner or a seasoned cook, this recipe is approachable, customizable, and sure to impress.
Try it for your next dinner, and let the aromatic spices transport you to Thailand!
Read More:- Roasted Garlic Cheddar Cauliflower Soup
Thai Coconut Curry Dumpling Soup
Ingredients
- Soup: Vegetable oil onion, garlic, ginger, red curry paste, coconut milk, vegetable/chicken broth, soy sauce, brown sugar, red bell pepper, mushrooms, snap peas, lime juice, cilantro, green onions, optional Thai chilies.
- Dumplings: Shrimp/chicken/tofu cabbage, green onions, sesame oil, soy sauce, ginger, dumpling wrappers.
Instructions
- Mix dumpling filling and assemble dumplings, sealing edges with water.
- Sauté onion, garlic, ginger, and curry paste in a pot.
- Add coconut milk, broth, soy sauce, and sugar; simmer.
- Add vegetables and dumplings; cook until dumplings float (3-5 minutes).
- Stir in lime juice, garnish, and serve hot.
