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Creamy Thai Coconut Dumpling Soup

Featured in: Warming Soups and Stews for Every Season

This dish blends bold Thai-style flavors into a creamy and soothing soup. Start by sautéing garlic, onions, and mushrooms to create a fragrant base. The coconut curry broth comes together with coconut milk and red curry paste, making a rich, flavorful soup. Toss in frozen dumplings for convenience and top it off with crunchy garlic pieces, chili oil, and fresh herbs. Ready in 20 minutes, it’s ideal when you need a filling, flavorful meal in no time!
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Chef with a smile, ready to cook and serve.
Updated on Thu, 27 Feb 2025 20:17:06 GMT
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This comforting coconut curry dumpling soup artfully combines tender dumplings with a rich, aromatic Thai-inspired broth. The silky coconut milk base, enhanced with fragrant curry paste and earthy mushrooms, creates a perfectly balanced bowl where each dumpling becomes infused with the surrounding flavors.

Traditional Thai cooking techniques inspired this recipe, where the gentle simmering of aromatics creates layers of flavor that complement the delicate texture of the dumplings.

Key Ingredients

  • Red curry paste: Select authentic brands containing lemongrass and galangal for proper flavor depth
  • Coconut milk: Use premium full-fat varieties for optimal creaminess
  • Dumplings: Choose thin-wrapped Asian varieties, particularly vegetable-filled options

Preparation Method

Base Preparation:
Heat oil in a heavy pot over medium heat. Sauté onions until translucent.
Curry Development:
Stir in curry paste, allowing spices to bloom and release aromatics.
Broth Creation:
Gradually incorporate coconut milk, whisking until smooth.
Dumpling Addition:
Gently add dumplings to simmering broth until they float.
Finishing:
Garnish with fresh herbs and chili oil before serving.
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Serving Suggestions

Enhance the soup with fresh Asian greens or serve alongside crispy spring rolls. Top with bean sprouts or crushed peanuts for added crunch and texture.

Recipe Variations

Customize the soup using different dumpling fillings such as shrimp or mushroom. Adjust spice levels with fresh chilies or additional curry paste. Add vegetables like bok choy or snow peas for extra nutrition.

Storage Instructions

Store broth and dumplings separately in airtight containers. Broth maintains freshness for 4 days refrigerated. Freeze unused dumplings. Reheat soup gently, adding fresh dumplings when serving.

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Frequently Asked Questions

→ Can I make the soup in advance?
You sure can! Cook the broth beforehand and add freshly cooked dumplings when warming up to keep them from falling apart.
→ What dumplings are best for this?
Any store-bought frozen vegan dumplings will work great. Mushroom or veggie-filled dumplings are amazing options!
→ How spicy is this dish?
It has a medium spiciness thanks to the curry paste, but feel free to tone it down or spice it up by tweaking the amount of chili oil or paste.
→ Is it okay to add more veggies?
Of course! This dish loves extras like bok choy, bell peppers, or carrots. It’s super easy to customize.
→ How long will leftovers stay fresh?
Keep leftovers in a sealed container in your fridge and enjoy them within 2 days. Reheat gently for the best taste.

Coconut Dumpling Soup

This comforting Coconut Dumpling Soup combines rich coconut milk, punchy red curry paste, and dumplings, perfect for a quick meal.

Prep Time
5 Minutes
Cook Time
15 Minutes
Total Time
20 Minutes
By: Sandra

Category: Comforting Soups

Difficulty: Easy

Cuisine: Thai

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Base Ingredients

01 1 tablespoon of avocado oil
02 1 cup of finely diced onions
03 4 green onions, chopped up
04 Half a cup of cremini mushrooms, chopped
05 1 tablespoon of minced garlic
06 1 tablespoon of Thai red curry paste
07 1 teaspoon of salt
08 3 cups of vegetable broth
09 1 teaspoon of soy sauce
10 1 cup of coconut milk
11 1 teaspoon of sugar
12 A bag full of frozen vegan dumplings (12 to 15 pieces)

→ Garnishing

13 1 tablespoon of crispy garlic bits
14 2 to 3 teaspoons of chili oil
15 1 tablespoon of fresh cilantro, chopped
16 1 tablespoon of green onions (tops only)

Instructions

Step 01

Heat up some oil in a sturdy pot on medium-low heat. Toss in the diced onions, the chopped-up white parts of the green onions, and the garlic. Sprinkle the salt in. Cook and stir until everything gets soft and golden.

Step 02

Mix in the mushrooms now. Let them cook until they lose that raw look and soften up.

Step 03

Throw in the Thai curry paste, sugar, and soy sauce. Give everything a good mix and let it cook.

Step 04

Pour in the veggie broth and bring it up to a low boil. Stir in the coconut milk and let it come to another gentle boil.

Step 05

Drop the frozen dumplings (about 15 pieces) into the broth. Let them cook on medium-low heat for 7 minutes or so. They’ll be thawed and ready when done!

Step 06

Serve it up while it’s still hot! Top it with chili oil, green onions (tops), cilantro, and crispy garlic for extra flavor.

Notes

  1. Want it gluten-free? Just grab gluten-free dumplings to keep it safe.
  2. Got leftovers? Stash them in an airtight container and pop it in the fridge. Reheat in the microwave and enjoy within two days.
  3. This recipe is easy enough for anyone to follow without any fuss.
  4. Feel free to toss in any veggies or proteins you like! It’s flexible and can be made just how you like it.

Tools You'll Need

  • A sturdy pot for cooking

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 207
  • Total Fat: 18 g
  • Total Carbohydrate: 12 g
  • Protein: 3 g