Description
This Easy Thai Coconut Curry Dumpling Soup brings the flavors of Thailand to your kitchen in just 15 minutes! A creamy, fragrant coconut curry broth infused with Thai red curry, ginger, garlic, and soy sauce is paired with tender dumplings and fresh vegetables for a comforting, restaurant-quality dish. Perfect for a quick weeknight meal or a cozy weekend treat!
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
Instructions
Sauté the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add 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 to enhance the depth of the soup.
Add the Liquids: Pour in the chicken broth and coconut milk, stirring well to dissolve the curry paste. Let it come to a gentle simmer.
Season the Broth: Mix in the soy sauce, fish sauce, sesame oil, brown sugar, and lime juice. Simmer for 5 minutes to allow the flavors to meld together.
Cook the Dumplings: In a separate pot, bring salted water to a boil. Add frozen dumplings and cook according to package instructions (typically 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 them, ensuring an even distribution of flavors.
Garnish and Serve: Sprinkle chopped chives or cilantro on top and add your favorite vegetables for extra freshness. Serve immediate
Notes
Vegetable Additions: If adding vegetables, toss them into the broth in the last few minutes of cooking to keep them crisp.
Make-Ahead Tip: The broth can be made in advance and stored for up to 3 days in the fridge. Reheat and add freshly cooked dumplings before serving.
Spice Control: Adjust the heat by starting with 1-2 tablespoons of curry paste for mild heat, or increase to 3-4 tablespoons for a spicier kick.
Storage: Store the broth and dumplings separately to prevent sogginess. The broth can be frozen for up to 3 months for easy meal prep.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
