Thai Coconut Curry Dumpling Soup

Here’s a recipe for Thai Coconut Curry Dumpling Soup — a cozy, creamy, spicy-sweet soup with soft dumplings, veggies, and bold Thai flavors. This is a fusion-style dish that combines Thai coconut curry broth with delicate dumplings for a comforting bowl of goodness.

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🌶️ Thai Coconut Curry Dumpling Soup

🕒 Prep Time: 20 mins

🍳 Cook Time: 30 mins

🍜 Serves: 4–6

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🧾 Ingredients

🥟 For the Dumplings:

• 1 cup all-purpose flour

• 1/4 cup warm water (more as needed)

• 1/4 tsp salt

• 1/4 tsp baking powder (for fluffier dumplings)

• Optional: 1 tbsp chopped cilantro or scallions for flavor

OR use store-bought dumpling wrappers or frozen dumplings (e.g. veggie gyoza).

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🍛 For the Soup Base:

• 1 tbsp neutral oil (like canola or coconut oil)

• 1 small onion, thinly sliced

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 2–3 tbsp Thai red curry paste (adjust to spice preference)

• 1 can (13.5 oz) full-fat coconut milk

• 3 cups vegetable or chicken broth

• 1 tbsp fish sauce (or soy sauce for vegetarian)

• 1 tsp brown sugar

• Juice of 1 lime (plus wedges for serving)

• Salt to taste

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🥬 Veggies & Add-Ins (choose your favorites):

• 1 cup mushrooms (shiitake, button, or oyster), sliced

• 1 cup baby spinach or bok choy

• 1/2 cup shredded carrots

• 1/2 red bell pepper, thinly sliced

• 1/2 cup snap peas or green beans

• Optional: tofu cubes or shredded chicken

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🧅 Garnishes (optional but recommended):

• Fresh cilantro or Thai basil

• Sliced scallions

• Chili oil or sliced fresh chili

• Toasted sesame seeds

• Crushed peanuts

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👩‍🍳 Instructions

1. Make the Dumplings (if using homemade)

1. In a mixing bowl, combine flour, salt, and baking powder.

2. Gradually add warm water while mixing until a soft dough forms.

3. Knead for 2–3 minutes until smooth. Cover and let it rest for 10–15 minutes.

4. After resting, divide into small balls (about 1 tsp size) and flatten slightly. Set aside.

💡 Shortcut: If using frozen dumplings, cook them according to package instructions or drop them directly into the soup during simmering.

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2. Prepare the Curry Soup Base

1. In a large pot or Dutch oven, heat oil over medium heat.

2. Sauté onions until soft and translucent (about 3–4 minutes).

3. Add garlic and ginger; cook for 1 minute until fragrant.

4. Stir in the red curry paste and sauté for another 1–2 minutes to deepen the flavor.

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3. Add Liquids & Simmer

1. Pour in the coconut milk and broth. Stir to combine.

2. Add fish sauce, sugar, and lime juice.

3. Bring to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes.

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4. Add Veggies & Dumplings

1. Add the mushrooms, carrots, bell peppers, or any sturdy veggies first.

2. Gently drop in the dumplings (homemade or frozen).

3. Simmer uncovered for 10–12 minutes, or until dumplings are puffed and cooked through (they’ll float when ready).

4. In the last 2–3 minutes, stir in delicate greens like spinach or bok choy.

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5. Taste & Adjust

• Adjust salt, lime, sugar, or curry paste to your preference.

• If it’s too thick, add a splash of broth or water.

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6. Serve

Ladle the hot soup into bowls. Top with fresh herbs, chili oil, and lime wedges.

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🔄 Variations & Tips

• Protein Boost: Add cooked shrimp, shredded chicken, or cubed tofu.

• Vegan Version: Use soy sauce instead of fish sauce and all veggie ingredients.

• Noodle Option: Add rice noodles if you want more bulk.

• Make Ahead: The broth can be made in advance. Add dumplings just before serving.

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🥄 Flavor Profile

Expect a rich, creamy base with layers of:

• Spicy heat from red curry

• Sweetness from coconut and sugar

• Umami from fish/soy sauce

• Bright citrus from lime

• Comfort from pillowy dumplings