Thai Coconut Curry Dumpling Soup Recipe

Delight in lively flavors in this Coconut Milk Curry Soup that awakens the senses. A wealth of fresh vegetables mingles with aromatic spices to create a dynamic profile perfect for sharing and exploring culinary boundaries. Tender dumplings add a surprising twist, elevating this dish to a truly exceptional dining experience.

I recently invented a version of Thai Coconut Curry Dumpling Soup that totally blew my mind. I started with a rich base made by combining 2 cans coconut milk, 4 cups chicken broth, and 2 tbsp Thai red curry paste.

I mixed in 1 tbsp fish sauce, 1 tbsp brown sugar and the juice of 1 lime with diced onion, minced garlic and grated ginger. These fresh ingredients really bring out an exciting depth of flavors.

I also tossed in some thinly sliced red bell pepper and finely shredded napa cabbage so you get an awesome crunch. For the dumplings, I blended ground chicken with finely shredded cabbage, sliced green onions, a touch of soy sauce and a pinch of cornstarch before wrapping in dumpling wrappers.

Every bite is a delightful surprise like a Thai Curry Wonton Soup or Coconut Curry Potsticker Soup. I really think this dish is one of my best yet.

Give it a try if you’re looking for a unique dinner idea for two.

Why I Like this Recipe

I like this recipe because I love how the creamy coconut milk mixes with a kick of spicy curry. I really dig that the dumplings add a fun, unexpected twist—it makes every bite feel like a little surprise. I enjoy how simple it is to tweak with extra veggies or different meats, making it feel totally personal. And honestly, the way it fills my house with a warm, comforting aroma always makes me feel good inside.

This recipe is a mix of bold Thai flavors and a cozy, homemade feel. First, I simmer coconut milk with chicken broth to get a nice, rich base and then stir in Thai red curry paste, fish sauce, brown sugar and lime juice to kick everything up a notch. I add diced onion, minced garlic and grated ginger so that the aroma fills the kitchen, and toss in sliced red bell pepper and shredded napa cabbage for a bit of crunch and color. After letting everything cook for about five minutes, I mix in baby spinach and let it wilt just enough to blend with the other flavors.

At the same time, I put together the dumpling filling by mixing ground meat with finely shredded cabbage, sliced green onions, soy sauce and a dash of cornstarch. I spoon a little of this filling right in the center of each dumpling wrapper, wet the edges with water and fold them over into my favorite shape. I then gently cook these dumplings in boiling water until they float. Finally, I ladle the soup into bowls, add a few dumplings, and if I feel like it, I sprinkle fresh cilantro on top and serve with lime wedges to add some extra zing. Overall, its not perfect every time, but this mix of flavors and textures always makes me come back for more.

Ingredients

• Coconut milk ain’t just tasty, it brings healthy fats and makes the soup super creamy.
• Thai red curry paste bring spice, tanginess and bold aromas that make each bite pop.
• Chicken broth add deep savory flavor and protein, acting as a delish liquid base.
• Napa cabbage are a nutritious crunch, loaded with fiber and vitamins for a healthy boost.
• Ground chicken supplies lean protein that make dumplings hearty, moist and full of flavor.
• Fresh ginger give a zesty kick and aid digestion, balancing the curry rich taste.
• Lime juice add bright sour notes, enhancing flavors while refreshing your pallete.

Ingredient Quantities

• 2 cans (14 oz each) coconut milk
• 4 cups chicken broth (or veggie broth if u prefer)
• 2 tbsp Thai red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 inch piece fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 small head napa cabbage, finely shredded
• 1 cup baby spinach
• 1/2 lb ground chicken or pork (for dumpling fillin)
• 1 cup finely shredded cabbage (for dumpling fillin)
• 2 green onions, sliced (for dumpling fillin)
• 1 tsp soy sauce (for dumpling fillin)
• 1 tsp cornstarch (for dumpling fillin)
• 1 package dumpling wrappers
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

How to Make this

1. In a large pot, combine the coconut milk and chicken broth and bring to a simmer over medium heat.

2. Stir in the Thai red curry paste, fish sauce, brown sugar and lime juice. Let it simmer for a few minutes so all them flavors mix well.

3. Add the diced onion, minced garlic and grated ginger into the pot, then toss in the sliced red bell pepper and shredded napa cabbage. Cook for about 5 minutes until the veggies start to get tender.

4. Mix in the baby spinach and let it wilt in the heat of the soup. Give it a stir and adjust the seasoning if needed.

5. In a separate bowl, combine the ground chicken or pork with the finely shredded cabbage, sliced green onions, soy sauce, and cornstarch for the dumpling fillin. Mix it until everything is just combined.

6. Place a spoonful of the dumpling fillin in the center of each dumpling wrapper. Wet the edges with a bit of water then fold them over to make your favorite dumpling shape.

7. Bring a pot of water to a boil and gently cook the dumplings in batches for around 5 minutes or until they float, which shows they are done.

8. Carefully remove the dumplings with a slotted spoon and set them aside for a moment.

9. Ladle the hot soup into bowls and add a few dumplings into each.

10. Garnish with fresh cilantro if you like and serve with lime wedges on the side for extra zing. Enjoy your warm, delicious Thai Coconut Curry Dumpling Soup!

Equipment Needed

1. Large pot – For simmering the coconut milk, chicken broth, and veggies
2. Medium pot – To boil the dumplings in batches
3. Mixing bowl – To combine the ground meat with shredded cabbage, green onions, soy sauce, and cornstarch
4. Knife – For chopping the onion, garlic, ginger, and red bell pepper
5. Cutting board – A solid surface for all your chopping needs
6. Measuring spoons and cups – To accurately measure out curry paste, fish sauce, brown sugar, lime juice, and other seasonings
7. Slotted spoon – For carefully removing the boiled dumplings from the pot
8. Ladle – To serve the soup into bowls
9. Stirring spoon – For mixing ingredients together in the pots

FAQ

Thai Coconut Curry Dumpling Soup Recipe Substitutions and Variations

• Coconut milk: Try mixing coconut cream with water (1:1 ratio) if you cant find coconut milk.
• Thai red curry paste: If you dont have it, blend a mix of red chili flakes with garlic and a bit of lemongrass for a similar kick.
• Fish sauce: Use soy sauce or tamari plus a squeeze of lime juice instead for that salty umami flavor.
• Ground chicken or pork: Ground turkey works really well if youre lookin for a leaner option.
• Soy sauce (for dumpling filling): If you need a gluten free version, try using coconut aminos which gives a similar taste.

Pro Tips

1. When you’re simmering the soup, don’t rush it; let it bubble for a few extra minutes so the flavors from the coconut milk, curry paste and fish sauce all mix together nicely. This step really helps bring out a richer taste.

2. For the dumpling fillin, mix your ground meat and cabbage just enough to combine the ingredients. Overworking it can make the texture too mushy. It’s kinda like not overmixing your pancake batter so you still get some nice chunks.

3. Be really careful with how much fillin you put in the dumpling wrappers. Too much can make them burst while they cook, and you dont want a soggy mess in your soup. A quick dab of water around the edge before you seal them works wonders.

4. Prep your veggies ahead of time and consider adding a splash more lime juice or a sprinkle of fresh cilantro at the end. These simple tweaks can add a bright, zesty lift to the final dish.