Go Back

Thai Coconut Curry Dumpling Soup

A comforting Thai-inspired soup with creamy coconut curry broth, tender dumplings, vegetables, and aromatic herbs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: Asian Fusion, Thai
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Broth
  • 2 tbsp oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1–2 tbsp red curry paste
  • 1 can coconut milk 14 oz
  • 3 cups chicken or vegetable broth
  • 1 tbsp fish sauce optional
  • 1 tbsp lime juice
  • 1 tsp sugar
  • 1 cup sliced bell peppers
  • 1 cup mushrooms sliced
  • 2 cups baby spinach
Dumplings
  • 1 lb ground chicken or pork
  • 2 tbsp green onions finely chopped
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • dumpling wrappers store-bought or homemade

Equipment

  • Large pot
  • Mixing bowl
  • Whisk or spatula
  • Knife
  • Cutting board

Method
 

  1. Prepare dumpling filling by mixing ground meat, green onions, soy sauce, sesame oil, and ginger.
  2. Place a small spoonful of filling in each dumpling wrapper and seal edges with water.
  3. Heat oil in a large pot; sauté garlic and ginger until fragrant.
  4. Add red curry paste and stir 1–2 minutes.
  5. Pour in coconut milk and broth; bring to gentle simmer.
  6. Add bell peppers and mushrooms; cook 3–5 minutes.
  7. Gently add dumplings; simmer until cooked through, 5–8 minutes.
  8. Stir in baby spinach, lime juice, sugar, and fish sauce; adjust seasoning.
  9. Serve hot, garnished with cilantro or Thai basil.

Notes

Dumplings can be made ahead and frozen. Adjust spice level with more or less curry paste.