Ready to eat in just 20 minutes, this Thai dumpling soup recipe is loaded with plump dumplings and infused with creamy coconut milk and red curry flavors you’ll typically find in Southeast Asian cuisine. Healthy and flavorful, the dumpling soup is gluten-free, dairy-free, and perfect for lunch or a light dinner. Double the batch of soup to make more, and add the dumplings at the last minute so you’ll have more to reheat the day after. Add it to your meal planner today!
Ingredients list for the Thai dumpling soup recipe
- 1 tablespoon olive oil
- 1 ½ pounds store-bought dumplings (fresh or frozen & thawed)
- 1/2 teaspoon kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 onion, diced
- 2 teaspoons brown sugar
- 3 scallions, thinly sliced
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh basil leaves
- 2 tablespoons lime juice
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 5 cups low-sodium chicken broth
- 1 (14oz) can coconut milk
- 1 tablespoon fish sauce
If you’re into Thai-inspired soups, this recipe shares a similar base with our Thai rice noodle and shrimp soup. Check it out!
Instructions
1. Cook dumplings in boiling water for 2 or 3 minutes, drain well and set aside.
2. Heat olive oil in a large Dutch oven over medium heat.
3. Add garlic, bell pepper, and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
4. Stir in red curry paste and ginger until fragrant, about 1 minute.
5. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
6. Stir in the cooked dumplings along with fish sauce and brown sugar.
7. Bring to a simmer; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes, and dumplings are tender.
8. Remove from heat; stir in green onions, cilantro, basil, and lime juice; season with salt and pepper to taste.
9. Divide into bowls, add more garnish, and serve the Thai dumpling soup immediately. Enjoy!
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