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Thai Coconut Curry Dumpling Soup

Thai coconut curry dumpling soup - featured image
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A creamy, comforting Thai-inspired soup featuring a coconut curry broth, handmade dumplings filled with ground chicken and aromatics, and fresh herb garnishes. This easy, crowd-pleasing recipe is perfect for cozy nights or impressing guests.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 2 tablespoons Thai red curry paste
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 (14-ounce) can full-fat coconut milk
  • 2 teaspoons fish sauce (or soy sauce for vegetarian)
  • 1 tablespoon brown sugar
  • 1 stalk lemongrass, smashed (optional)
  • Juice of 1 lime
  • Salt and pepper, to taste
  • 8 ounces ground chicken, turkey, or pork (or firm tofu for vegetarian)
  • 2 scallions, finely chopped
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon fish sauce (optional)
  • 1 teaspoon cornstarch
  • 20–24 round dumpling or wonton wrappers
  • Small bowl of water (for sealing dumplings)
  • Fresh cilantro, chopped (for garnish)
  • Thai basil leaves (for garnish)
  • Sliced red chilies or chili oil (for garnish)
  • Lime wedges (for garnish)
  • Thinly sliced scallions (for garnish)

Instructions

  1. In a medium mixing bowl, combine ground chicken, scallions, grated ginger, soy sauce, fish sauce (if using), and cornstarch. Mix gently until just combined.
  2. Lay out dumpling wrappers. Place about 1 teaspoon of filling in the center of each. Moisten the edges with water, fold to seal, and place on a parchment-lined plate.
  3. Heat vegetable oil in a large soup pot over medium heat. Add onion and sauté for 2–3 minutes until translucent. Add garlic and ginger, cooking for another minute until fragrant.
  4. Stir in Thai red curry paste and cook for 1–2 minutes until aromatic.
  5. Add chicken broth and coconut milk. If using, add smashed lemongrass. Stir in fish sauce, brown sugar, and a pinch of salt. Bring to a gentle simmer and cook for 10 minutes.
  6. Carefully drop dumplings into the simmering soup. Stir gently, cover, and cook for 5–6 minutes, or until dumplings float and filling is cooked through.
  7. Remove lemongrass stalk. Squeeze in lime juice and adjust seasoning with more fish sauce, lime, or sugar as needed. Add salt and pepper to taste.
  8. Ladle soup and dumplings into bowls. Garnish with cilantro, Thai basil, red chilies or chili oil, lime wedges, and scallions. Serve hot.

Notes

For a vegetarian version, use tofu and soy sauce instead of chicken and fish sauce. Use gluten-free wrappers if needed. Add extra veggies like snap peas or spinach for more nutrition. Adjust curry paste for spice preference. Dumplings can be assembled ahead and refrigerated. Soup is even better the next day.

Nutrition

Keywords: Thai coconut curry soup, dumpling soup, comfort food, easy Thai soup, coconut curry, homemade dumplings, dairy-free soup, Asian soup, chicken dumplings, weeknight dinner

Find it online: https://tempotaste.com/thai-coconut-curry-dumpling-soup-recipe-easy-creamy-comfort-food/