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–+ servings
Bowl of Thai coconut curry dumpling soup garnished with fresh herbs

Thai Coconut Curry Dumpling Soup

A cozy and fragrant soup featuring coconut milk, red curry paste, tender dumplings, and seasonal vegetables, perfect for cooler days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Soup
Cuisine Thai
Servings 4 servings
Calories 350 kcal

Ingredients
  

Base Ingredients

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons red curry paste Adjust to taste for spice level.
  • 4 cups vegetable broth Use a good-quality broth.
  • 1 can coconut milk

Vegetables and Dumplings

  • 2 cups mixed vegetables (carrots, bell peppers, snap peas) Use seasonal vegetables for best flavor.
  • 1 package dumplings (frozen or homemade) Ensure they have halal-friendly fillings.

Garnishes

  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions
 

Preparation

  • In a large pot, sauté the onion, garlic, and ginger over medium heat until soft. Cook slowly to build the base flavor.
  • Stir in the red curry paste and cook for another minute to release the aromatics.
  • Add the vegetable broth and coconut milk, bringing the mixture to a simmer.

Cooking

  • Add the mixed vegetables and dumplings, cooking until the dumplings are heated through and the veggies are tender.
  • Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

Notes

Store leftovers in an airtight container for 3–4 days. For best texture when freezing, freeze just the broth and vegetables.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 10gSodium: 500mgFiber: 5gSugar: 5g
Keyword Coconut Curry, Comfort Food, Dumpling Soup, Halal, Vegetable Soup
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