Pin it
Need a cozy pick-me-up? This Thai Coconut Curry Soup with Dumplings hits the spot! The smooth, creamy broth hugs those tasty dumplings while fragrant spices dance through every spoonful. It's so simple to whip up yet feels totally fancy—like dining out without leaving home. The bright flavors will have you making this again and again!
Benefits of This Dish
You'll love how fast and simple this soup comes together, and it tastes absolutely amazing. Perfect for vegans and adaptable for folks avoiding gluten, it's also a brilliant way to use those dumplings sitting in your freezer. The rich broth combined with those yummy toppings makes a bowl that works for casual weeknights or when friends come over.
Key Components for Best Results
- Red Thai Curry Paste: 2 tablespoons (30g) around 70°F (21°C). Look for paste that's vibrantly red, smells strong, and feels smooth without any dry patches.
- Coconut Milk: 1 can (400ml) full-fat, containing 17-19% fat, at 70°F (21°C). Should be thoroughly shaken with no separation.
- Frozen Dumplings: 15 pieces (375g) at 0°F (-18°C), all about the same size (roughly 1.5 inches each). Make sure they don't have any ice crystals.
- Cooking Oil: 2 tablespoons (30ml) neutral-tasting oil that won't burn below 400°F (204°C).
- Fresh Flavor Boosters:
- 1 medium onion (150g), cut into 1/4-inch cubes
- 3 scallions, whites and greens kept separate, whites chopped tiny (1/8-inch)
- 3 garlic cloves (15g), chopped super fine (1/16-inch)
- Fresh Mushrooms: 1 cup (100g) cut into 1/8-inch slices, firm and spotless.
- Soy Sauce: 2 tablespoons (30ml) good quality, traditionally brewed.
- Palm Sugar: 1 teaspoon (5g) grated finely, or swap in brown sugar.
- Vegetable Broth: 2 cups (480ml) at room temp, low-salt version.
- Toppings:
- Chili oil: 2 tablespoons (30ml) with noticeable chili bits
- Crispy garlic: 2 tablespoons (10g) golden colored, not burned
- Scallion greens: 1/4 cup (15g) sliced diagonally (1/8-inch)
- Fresh cilantro: 1/4 cup (15g) just the leaves, no stems
Detailed Cooking Process
- Getting Started
- Make sure your kitchen is 68-72°F (20-22°C) with humidity under 60%. Get out a sturdy pot at least 4-quarts big with a snug lid.
- Building Flavor
- Warm oil to 325°F (163°C) using a thermometer. Toss in onions, scallion whites, and garlic plus 1/4 teaspoon salt. Let them cook 8-10 minutes until see-through with slightly golden edges (Pantone 7509 C).
- Adding Mushrooms
- Put in mushrooms at 70°F (21°C). Cook them 5-6 minutes until they release their water, soak it back up, and brown a bit. They should shrink down by about 40%.
- Creating the Base
- Mix in curry paste and cook 2 minutes until oils start to separate and color deepens. Stir in soy sauce and sugar until sugar completely melts away.
- Adding Liquids
- Pour in broth and bring it to just below boiling (205°F/96°C). Add coconut milk and keep temp around 200°F (93°C). Taste and adjust - broth should stick to your spoon and leave a clear path when you run your finger through it.
- Cooking Dumplings
- Drop frozen dumplings straight into the gently bubbling broth (200°F/93°C). Let them cook 7-8 minutes until they float and reach 165°F (74°C) inside. Keep the bubbling gentle so they don't fall apart.
- Putting It All Together
- Scoop 1.5 cups (350ml) of hot broth (185°F/85°C) into each bowl. Add 3-4 dumplings per person. Top with:
- 1 teaspoon chili oil
- 1/2 tablespoon crispy garlic
- 1 tablespoon scallion greens
- 5-6 cilantro leaves
What to Pair It With
Eat this soup right away for the best taste—you want those dumplings firm and whole. Try having it with Hakka noodles or chili paneer on the side for a full meal. Don't add the dumplings until you're ready to eat or they'll get mushy in the broth.
Keeping Leftovers Fresh
Keep leftover broth in a sealed container in your fridge for up to 3-5 days. When you want some more, warm it up on the stove and cook fresh dumplings in it. Add a splash of chili oil and some green onions to make it taste freshly made.
Pro Tricks
Keep the heat low-medium so your broth stays nice and creamy. Want it even richer? Stir in a spoonful of peanut butter or miso. You can turn this into a ramen bowl by throwing in some cooked noodles. Don't skip the toppings—crispy garlic, green onions, and cilantro really make each spoonful pop.
Pin it
Ways to Switch It Up
This soup works with so many changes! Toss in some crumbled tofu or chicken for extra protein, or mix in veggies like spinach, zucchini, or colorful peppers. Can't do gluten? Just use gluten-free dumplings and swap regular soy sauce for tamari. Like it spicier or milder? Just change how much chili oil you add.
Frequently Asked Questions
- → Can I swap out the dumplings?
Sure! Use any frozen dumplings you like. Just make sure they’re cooked through and adjust timing as needed.
- → How do I make it spicier?
Add more curry paste, drizzle on extra chili oil, or toss in some fresh chili peppers while cooking.
- → Can I make this in advance?
Prepare the broth ahead of time, but save the dumplings for just before eating so they don’t get too soft.
- → What veggies can I include?
This dish is super flexible. Toss in snap peas, carrots, broccoli, or even some bok choy.
- → Do I have to use coconut milk?
It’s key for the creamy texture and authentic flavor. Using something else will change the taste a lot.