Creamy Thai Dumpling Soup: Rich Coconut Milk and Fresh Herbs
By Isabella Quinn
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Creamy Thai Dumpling Soup features creamy ingredients and fresh herbs with cooked dumplings. It is a good choice for weeknight or party meals because it has bold flavors, including coconut milk and ginger, that represent Thai cuisine. Most ingredients for this soup are readily available and easy to prepare. You can make a Thai-inspired meal at home with this soup.
Ingredients
- •1 tablespoon vegetable oil
- •1 medium onion (diced)
- •2 cloves garlic (minced)
- •1 tablespoon fresh ginger (minced)
- •4 cups vegetable or chicken broth
- •1 can coconut milk (400 ml)
- •2 tablespoons red curry paste
- •300 grams dumplings (fresh or frozen)
- •2 cups spinach leaves
- •2 tablespoons soy sauce
- •1 tablespoon lime juice
- •fresh cilantro (for garnish)
- •sliced red chili (for garnish, optional)
- •lime wedges (for serving)
Instructions
- 1
In a large pot, heat the vegetable oil over medium heat.
- 2
Add diced onion and sauté for 3–4 minutes until soft.
- 3
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- 4
Pour in the vegetable or chicken broth and bring to a gentle simmer.
- 5
Lower the heat and mix in the coconut milk and red curry paste, stirring until fully combined.
- 6
Add the dumplings to the pot, cooking according to package instructions (about 5–7 minutes if frozen).
- 7
Once the dumplings are cooked, fold in the spinach leaves, allowing them to wilt for 1–2 minutes.
- 8
Stir in the soy sauce and lime juice, adjusting seasoning to taste.
- 9
Ladle the soup into bowls and garnish with fresh cilantro and sliced red chili if desired.
- 10
Serve with lime wedges on the side for an extra citrus hit.
Nutrition (per serving)
320
Calories
7g
Protein
18g
Fat
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