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Thai Coconut Curry Dumpling Soup

Thai coconut curry dumpling soup with plump frozen dumplings in a fragrant coconut curry broth. Simmered with red curry paste, ginger, garlic, fish sauce, and lime, then served in warm bread bowls for a cozy finish.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Coconut oil
  • 1 tbsp coconut oil
Red curry paste
  • 3 tbsp red curry paste
Ginger
  • 1 ginger 1-inch piece, grated
Garlic
  • 3 garlic cloves minced
Vegetable broth
  • 4 cup vegetable broth
Coconut milk
  • 2 can (13.5 oz) coconut milk Use 2 cans
Frozen dumplings
  • 20 frozen dumplings frozen, store-bought
Fish sauce or soy sauce
  • 2 tbsp fish sauce or soy sauce
Brown sugar
  • 1 tbsp brown sugar
Lime juice
  • 1 lime juice of 1 lime
Cilantro and lime wedges
  • 1 fresh cilantro and lime wedges for serving
Bread bowls
  • 4 bread bowls for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the curry base
  1. Heat the coconut oil in a large pot over medium heat. Sauté the curry paste, ginger, and garlic until fragrant, about 2 minutes, stirring constantly so it doesn’t burn.
Build the coconut curry broth
  1. Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer, 1–2 minutes, with small bubbles around the edges.
Cook and finish the dumplings
  1. Add the frozen dumplings to the simmering broth. Cook for 6-8 minutes until the dumplings float and are heated through, skimming foam if needed.
Season with lime
  1. Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust balance, simmering for 1 minute so the flavors meld.
Serve in warm bread bowls
  1. Ladle the soup into bread bowls. Garnish each with fresh cilantro and lime wedges and serve hot.

Notes

Pro tip: keep the broth at a gentle simmer after adding the dumplings to avoid breaking them. Refrigerate leftovers in a covered container for up to 3 days; reheat until steaming. Freezing is not recommended because the dumplings can soften. For a dietary swap, use soy sauce in place of fish sauce to keep it dairy-free and fish-free while maintaining the savory umami profile.