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Creamy Thai Coconut Curry Chicken Dumpling Soup

Thai coconut curry chicken dumpling soup - featured image
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A cozy, 30-minute soup featuring a silky coconut curry broth, tender chicken, and fluffy coconut dumplings. This comforting Thai-inspired dish is easy, customizable, and perfect for weeknights or gatherings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • 1 tbsp vegetable oil or coconut oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced or grated
  • 2–3 tbsp Thai red curry paste
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, peeled and thinly sliced
  • 4 cups low-sodium chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp brown sugar or coconut sugar
  • 1 cup snap peas or green beans, trimmed and cut into bite-size pieces
  • Juice of 1 lime
  • Fresh cilantro and sliced green onions, for garnish
  • For the Dumplings:
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup full-fat coconut milk
  • 1/4 cup water
  • 1 large egg
  • 2 tbsp fresh cilantro or Thai basil, chopped (optional)
  • Pinch of chili flakes or black pepper (optional)

Instructions

  1. Heat 1 tbsp oil in a large Dutch oven or soup pot over medium heat. Add diced onion and cook for about 2 minutes until soft and translucent.
  2. Add garlic and ginger, stirring until fragrant (about 1 minute). Stir in red curry paste and cook for another minute, stirring constantly.
  3. Add chicken pieces and cook until just starting to brown on the outside, about 3–4 minutes.
  4. Stir in bell pepper and carrots, coating them in the curry mixture. Pour in chicken broth and coconut milk. Add fish sauce, soy sauce, and brown sugar. Bring to a gentle simmer.
  5. While the soup simmers, whisk together flour, baking powder, and salt in a medium bowl. In a separate bowl, combine coconut milk, water, and egg. Pour wet into dry ingredients, add chopped herbs, and mix until just combined (the dough will be thick and sticky).
  6. Once the soup is gently simmering, use a small scoop or two spoons to drop heaping teaspoons of dumpling batter into the hot broth. Space them out. Cover and let the dumplings steam for 10–12 minutes, until fluffy and cooked through.
  7. In the last 2–3 minutes of dumpling cooking, add snap peas or green beans. Squeeze in lime juice, taste, and adjust seasoning with extra fish sauce, soy sauce, or lime as needed.
  8. Ladle soup and dumplings into bowls. Garnish with fresh cilantro, green onions, and extra lime wedges if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend in the dumplings and tamari instead of soy sauce. For vegetarian, use tofu and vegetable broth, and omit fish sauce. Don’t overmix dumpling dough for fluffiest results. Soup base can be made ahead; add dumplings just before serving. Adjust curry paste for desired spice level.

Nutrition

Keywords: Thai soup, coconut curry, chicken dumpling soup, comfort food, easy weeknight dinner, creamy soup, gluten-free option, dairy-free, Asian fusion, 30-minute meal

Find it online: https://tempotaste.com/creamy-thai-coconut-curry-chicken-dumpling-soup-easy-30-minute-comfort/