Name: Easy Thai Coconut Curry Dumpling Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 20 frozen gyozas or potstickers; 1 tablespoon vegetable oil; 4 garlic cloves (grated); 1 teaspoon grated ginger; 4 cups chicken broth (or vegetable broth for vegetarian option); 1 can (14 oz / 400 ml) full-fat coconut milk (unsweetened); 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

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This Easy Thai Coconut Curry Dumpling Soup is a flavorful, quick, and comforting dish that brings together a fragrant coconut broth with Thai red curry, tender dumplings, and customizable vegetables. In just 15 minutes, you can enjoy a restaurant-quality meal that’s perfect for cozy nights or when you’re craving something warm and hearty. The creamy coconut milk combined with savory seasonings offers a balance of heat and depth, making this soup a crowd-pleaser.

Easy Thai Coconut Curry Dumpling Soup

Why You’ll Love This Recipe

Quick and Easy: Ready in just 15 minutes, this soup is perfect for busy weeknights or last-minute meals.
Fragrant and Flavorful: The coconut milk, Thai red curry paste, and seasonings create a rich, aromatic broth that is simply irresistible.
Customizable: Add your favorite vegetables to suit your tastes or dietary preferences, and adjust the spice level to your liking.
Comforting: With tender dumplings and a creamy, flavorful broth, this soup is the ultimate comfort food.

Ingredients

20 frozen gyozas or potstickers
1 tablespoon vegetable oil
4 garlic cloves, grated
1 teaspoon grated ginger
4 cups chicken broth (or vegetable broth for a vegetarian option)
1 can (14 oz / 400 ml) full-fat coconut milk, unsweetened
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 serving
Optional vegetables: baby spinach, bok choy, shredded carrots, mushrooms, sugar snap peas

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the grated garlic and ginger, stirring continuously for about 30 seconds until fragrant.
Incorporate the Curry Paste: Stir in the Thai red curry paste and cook for another minute, allowing the flavors to bloom and enhance the soup’s depth.
Add the Liquids: Pour in the chicken broth and coconut milk, stirring well to dissolve the curry paste. Bring the mixture to a gentle simmer.
Season the Broth: Mix in the soy sauce, fish sauce, sesame oil, brown sugar, and lime juice. Let the soup simmer for about 5 minutes to allow the flavors to meld.
Cook the Dumplings: In a separate pot, bring salted water to a boil. Add the frozen dumplings and cook according to the package instructions, usually 2-3 minutes until they float. Drain and set aside.
Assemble the Soup: Divide the cooked dumplings among serving bowls. Ladle the hot coconut curry broth over the dumplings, ensuring even distribution of flavors.
Garnish and Serve: Sprinkle chopped chives or cilantro on top for added freshness, and toss in any optional vegetables. Serve immediately.

Servings and Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Vegetable Additions: For extra freshness, toss in vegetables like baby spinach, bok choy, shredded carrots, mushrooms, or sugar snap peas during the last few minutes of simmering.
Make It Spicier: Adjust the heat level by adding more red curry paste—use 3-4 tablespoons for a spicier kick.
Vegetarian Version: Substitute fish sauce with extra soy sauce or tamari for a completely vegetarian dish.

Storage/Reheating

Refrigerator: Store the broth and dumplings separately in the fridge for up to 3 days. Reheat the broth and add freshly cooked dumplings before serving.
Freezing: Freeze the broth for up to 3 months in an airtight container. When ready to eat, reheat the broth and cook the dumplings fresh.

FAQs

Can I use a different type of dumpling?

Yes, you can use any type of frozen dumplings you like, such as vegetable dumplings, depending on your preference.

Can I make this soup ahead of time?

Yes, the broth can be made in advance and stored in the fridge for up to 3 days. Simply reheat the broth and add freshly cooked dumplings before serving.

How can I make the soup spicier?

If you prefer a spicier soup, you can increase the amount of Thai red curry paste. Start with 1 tablespoon for mild heat, and adjust to 3-4 tablespoons for more heat.

Can I use a vegetarian version of fish sauce?

Yes, there are several vegetarian alternatives to fish sauce available at many grocery stores. Alternatively, you can use extra soy sauce or a dash of tamari.

How do I keep the dumplings from becoming soggy?

To prevent the dumplings from becoming soggy, store them separately from the broth until ready to serve.

Can I add other vegetables to the soup?

Yes! You can customize the soup with your favorite vegetables. Just be sure to add them towards the end of cooking to maintain their crispness.

What can I substitute for coconut milk?

If you prefer a lighter option, you can substitute coconut milk with almond milk or another plant-based milk, although the flavor and creaminess will differ.

Can I make this soup without the soy sauce or fish sauce?

Yes, you can omit the soy sauce and fish sauce if you prefer, or substitute them with additional vegetable broth or tamari for a gluten-free version.

How do I make this recipe vegan?

To make this recipe vegan, simply substitute the chicken broth with vegetable broth, use vegan gyozas, and replace the fish sauce with extra soy sauce or tamari.

Can I freeze the dumplings with the broth?

While it’s best to freeze the broth and dumplings separately, you can freeze the cooked dumplings and reheat them with the broth later for an easy meal.

Conclusion

This Easy Thai Coconut Curry Dumpling Soup is the perfect comforting dish that comes together quickly and easily. The creamy, fragrant broth paired with tender dumplings and fresh vegetables creates a restaurant-quality meal in just 15 minutes. Whether you’re looking for a quick weeknight dinner or a flavorful lunch, this soup is sure to satisfy your cravings for something delicious and warming. Enjoy!