I love this soup because it feels like a warm hug in a bowl. The curry paste brings just the right amount of heat, while the coconut milk makes it creamy and smooth. The dumplings are soft and fluffy, soaking up the delicious broth. It’s also a flexible recipe—I often add extra veggies or adjust the spice level depending on my mood. Plus, it all comes together in one pot, making cleanup super easy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Soup:
2 cans coconut milk
2 cups vegetable broth
2 tablespoons red curry paste
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 cup mushrooms, sliced
1 red bell pepper, chopped
2 tablespoons soy sauce
1 tablespoon lime juice
Fresh cilantro, for garnish
For the Dumplings:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1 tablespoon butter, melted
Directions
Make the Dumpling Dough: I mix the flour, baking powder, and salt in a bowl. Then I slowly stir in the milk and melted butter until it forms a soft dough. I’m careful not to overmix—just enough to bring it together. Once done, I set it aside while the soup cooks.
Start the Soup Base: In a large pot or Dutch oven, I heat a bit of oil over medium heat and add the red curry paste. I cook it for about a minute to bring out its aroma, then stir in the minced ginger and garlic. I let it cook for another 30 seconds until everything smells fragrant.
Add the Liquids and Veggies: I pour in the coconut milk and vegetable broth, stirring well to combine. Then I add the mushrooms and red bell pepper. I bring everything to a gentle boil, then reduce the heat to let it simmer.
Add the Dumplings: Using a spoon, I drop small scoops of the dough (about one tablespoon each) right into the simmering soup. I make sure the dumplings are spaced out a bit. Once they’re all in, I cover the pot with a lid and let them cook undisturbed for 12–15 minutes. It’s important not to lift the lid so the steam can cook the dumplings properly.
Finish the Soup: Once the dumplings are fluffy and cooked through, I stir in soy sauce and lime juice. I taste the broth and adjust seasoning if needed.
Serve: I ladle the soup into bowls and garnish with fresh cilantro before serving it hot.
I often throw in extra vegetables like spinach, bok choy, or shredded carrots for added texture and color.
If I want it spicier, I add more curry paste or a dash of chili oil at the end.
For a gluten-free version, I use a 1:1 gluten-free flour blend for the dumplings.
Sometimes I add tofu or shredded chicken for a protein boost.
Instead of red curry, I’ve also tried this with green curry paste for a different flavor profile.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The dumplings may absorb some of the broth, so I usually add a splash of broth or water when reheating. I reheat gently on the stove to keep the dumplings soft and the coconut milk smooth. I avoid boiling the soup again after the dumplings are in, as that can make them tough.
FAQs
Can I make the dumplings ahead of time?
I don’t recommend making the dumplings ahead since they’re best fresh. However, I sometimes pre-mix the dry ingredients and store them in a container to save time.
What type of coconut milk should I use?
I always use full-fat coconut milk for the creamiest texture. Light coconut milk tends to make the soup too thin and less rich.
Can I use store-bought dumplings instead?
You can, but I find the homemade ones have a better texture and soak up the flavors more. If using pre-made dumplings, adjust the cooking time based on the package instructions.
How can I make the soup less spicy?
I start with just 1 tablespoon of red curry paste and taste as I go. Adding a bit more coconut milk or a teaspoon of sugar can also help mellow the heat.
Can I freeze this soup?
I don’t recommend freezing this soup once the dumplings are cooked. They tend to get mushy when thawed. If I want to freeze it, I do so before adding the dumplings and make a fresh batch when reheating.
Conclusion
This Thai Coconut Curry Dumpling Soup is one of those recipes I crave when I want something warm, comforting, and full of bold flavors. The fluffy dumplings floating in that rich, spicy broth are the kind of thing that turns a simple soup into a standout meal. I love how easy it is to customize with different veggies or proteins, and the one-pot method makes cleanup a breeze. It’s a delicious way to bring Thai-inspired flavor into my kitchen, and I’ll definitely be making it again and again.
This Thai coconut curry dumpling soup recipe is creamy, comforting, and full of bold flavors. With soft, fluffy dumplings and a fragrant coconut curry broth, it’s the perfect cozy soup for any day.
Ingredients
For the Soup:
2 cans coconut milk (full-fat recommended)
2 cups vegetable broth
2 tablespoons red curry paste
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 cup mushrooms, sliced
1 red bell pepper, chopped
2 tablespoons soy sauce
1 tablespoon lime juice
Fresh cilantro, for garnish
For the Dumplings:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1 tablespoon butter, melted
Instructions
Make the Dumpling Dough:
In a bowl, mix flour, baking powder, and salt.
Slowly add milk and melted butter, stirring until a soft dough forms. Do not overmix.
Set aside while soup cooks.
Cook the Soup Base:
Heat a large pot or Dutch oven over medium heat.
Add red curry paste and cook for 1 minute.
Stir in minced ginger and garlic; cook for 30 seconds until fragrant.
Add coconut milk and vegetable broth, stirring to combine.
Add mushrooms and red bell pepper.
Bring to a gentle boil, then reduce heat to a simmer.
Add Dumplings:
Drop spoonfuls of dough (about 1 tbsp each) into the simmering soup.
Cover with a lid and do not lift it while dumplings cook (12–15 minutes).
Finish the Soup:
Stir in soy sauce and lime juice.
Taste and adjust seasoning if needed.
Serve:
Ladle soup into bowls, garnish with fresh cilantro, and enjoy hot.
Notes
Don’t skip fresh garlic and ginger — they provide essential Thai flavor.
Use full-fat coconut milk for the creamiest texture.
Keep dumplings small and uniform to ensure even cooking.
Avoid overcrowding the pot — cook dumplings in batches if necessary.
Add extra vegetables like spinach, bok choy, or shredded carrots.
Adjust the curry paste to your spice preference — start small if you’re sensitive.
Let the soup simmer gently — boiling hard can break dumplings apart.
