Indulge in aromatic Thai coconut curry dumpling soup brimming with lemongrass, ginger and tangy lime. Ideal for Dinners With Coconut Milk, this flavorful creation in Yummy Soups For Fall features tender coconut dumplings in a rich, creamy broth. Savor an innovative blend perfect for memorable dinners and delightful evenings tonight.

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I recently whipped up a bowl of Thai Coconut Curry Dumpling Soup that really impressed me with its rich flavor and nice balance of textures. I combined a can of coconut milk with 2 cups of chicken broth and a couple of tablespoons of Thai red curry paste, which gave the soup a warm, tangy kick.

I also added a stalk of lemongrass, a small piece of julienned ginger and a couple of garlic cloves to boost the aromatic profile. I then tossed in a handful of dumpling wrappers filled with a mix of ground pork, coarsely chopped shrimp and a lightly beaten egg white, flavored by soy sauce and a drizzle of sesame oil.

A squeeze of lime juice and a pinch of salt really ties the soup together. It’s the perfect dish for those cool fall evenings when you want a healthy bowl of yummy, creamy coconut soup thats also a nice dinner idea for two.

Why I Like this Recipe

I really love this recipe because it mixes spicy, tangy, and creamy flavors in a way that makes every bite feel like an adventure. I also enjoy that the coconut milk and Thai red curry paste create a rich base that just tastes so comforting and unique. I like that I can get creative with the dumplings knowing I can tweak the filling or add extra crunch from bean sprouts if im in the mood. Lastly, I appreciate how making this dish doesnt feel too complicated even though there are lots of ingredients, it still feels like a fun challenge that makes me feel accomplished when I serve it.

Ingredients

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Coconut milk: Creamy texture, rich in healthy fats, and adds natural sweetness.
Thai red curry paste: Spicy and aromatic, infuses the dish with bold flavor.
Lemongrass: Zesty and citrusy, elevates the soup with bright notes and fragrance.
Fresh ginger: Adds warmth and spice, aids digestion and boosts immunity.
Garlic: Offers a sharp bite and many health benefits like lowering blood pressure.
Lime juice: Tangsy sour kick that balances the soup’s creaminess nicely.
Shrimp: Lean protein that provides texture, natural sweetness, and a hint of the sea.

Ingredient Quantities

1 can (14 oz) coconut milk

2 cups chicken broth (or veggie broth if u prefer)

2 tbsp Thai red curry paste

1 stalk lemongrass, lightly smashed and cut into pieces

1 inch piece fresh ginger, peeled and julienned

2 garlic cloves, minced

1 small red chili, thinly sliced (optional, add if u like extra heat)

2 tbsp fish sauce (or extra soy sauce for a veg version)

Juice of 1 lime

A pinch of salt (adjust to taste)

30 dumpling wrappers (store-bought or homemade)

200g ground pork (or chicken/tofu for a lighter twist)

200g shrimp, peeled and coarsely chopped

1 egg white, lightly beaten

1 tbsp soy sauce

1 tsp sesame oil

2 green onions, finely chopped

1/4 cup fresh cilantro, roughly chopped

Fresh bean sprouts (optional, for extra crunch)

How to Make this

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1. In a large pot, heat the coconut milk and chicken broth over medium heat and stir in the Thai red curry paste until it’s well mixed.

2. Add the lemongrass pieces, julienned ginger, minced garlic and sliced red chili (if you like extra heat) and let it all simmer for about 5 minutes so the flavours start to meld together.

3. Stir in the fish sauce, lime juice and a pinch of salt, tasting as you go so you can adjust the seasoning to your liking.

4. Meanwhile, in a bowl mix together the ground pork, chopped shrimp, lightly beaten egg white, soy sauce, sesame oil, chopped green onions and roughly chopped cilantro until everything is evenly combined.

5. Place a small spoonful (about 1 teaspoon) of the filling in the center of each dumpling wrapper. Wet the edges of the wrapper with a bit of water then fold them over making sure they are sealed tight.

6. Carefully drop the dumplings into the simmering soup, making sure not to overcrowd the pot.

7. Let the dumplings cook for about 6 minutes or until they float to the top and the filling is cooked through.

8. If you want an extra crunch, toss in a handful of fresh bean sprouts right before serving.

9. Ladle the soup into bowls and serve hot, enjoying the mix of spicy, tangy and creamy flavours in every bite.

Equipment Needed

1. A large pot to simmer the soup
2. A stove for heating the liquids
3. A cutting board to chop the lemongrass, ginger, garlic, and chili
4. A sharp knife for dicing and slicing all the fresh ingredients
5. A mixing bowl to combine the dumpling filling ingredients
6. Measuring cups and spoons for precise amounts of broth, coconut milk, and sauces
7. A wooden spoon or spatula for stirring the soup
8. A small spoon to portion out the dumpling filling onto each wrapper
9. A ladle to serve the soup into bowls
10. A clean bowl with water to wet the dumpling wrapper edges before sealing them

FAQ

Q: Can I make the Thai Coconut Curry Dumpling Soup vegetarian?

A: Yeah, for sure. Just swap the chicken broth with veggie broth, and use tofu instead of ground pork and shrimp.

Q: Can I use homemade dumpling wrappers?

A: You definitely can, but be ware that homemade wrappers can be a bit tricky if you're not used to it.

Q: What is the best way to seal the dumplings?

A: Make sure to keep the egg white handy as it helps to seal the edges. Just wet your finger and pinch the wrapper together firmly.

Q: How long should the dumplings cook in the soup?

A: Generally, they only need about 5-7 minutes. If they start to float, then they're done.

Q: Can I adjust the spice level?

A: Absolutely, feel free to leave out the red chili if you're not into extra heat or add more if you prefer it spicy.

Thai Coconut Curry Dumpling Soup Recipe Substitutions and Variations

If you cant find fresh lemongrass, try using a mix of lemon zest and a couple of lime leaves. Its not exactly the same but still gives a nice citrus kick.
Instead of fish sauce, you can use extra soy sauce with a squeeze of lime juice to mimic the savory depth, which works especially well if you wanna keep things vegetarian.
If coconut milk isnt on hand, you can substitute with almond milk plus a little bit of cream or even coconut cream diluted a bit, but know that the flavor might be a bit different.
For ground pork, ground chicken or even finely crumbled tofu are good alternatives if you prefer a lighter twist or a vegetarian version.
If u dont have shrimp, you can try some small scallops or even extra tofu; each will add a different twist but still works in the soup.

Pro Tips

1. One thing that really ups the flavor is letting the lemongrass, ginger, garlic and chili simmer a bit longer in the coconut milk and broth. This gives the soup a deeper taste, but dont overdo it or they might lose their punch.
2. When you’re mixing the meat and shrimp filling, try not to mash it too much. Mix it gently so the textures stay distinct and the dumplings don’t come out all mushy.
3. A neat trick for great dumplings is really to wet the wrapper edges well when folding them over. If you rub a bit too little water they might not seal properly, so make sure its all tight before you drop them in.
4. If you like that extra crunch, toss the fresh bean sprouts in just at the very end. Adding them too soon could make them soggy, so it’s best to keep them crisp until the last moment.

Thai Coconut Curry Dumpling Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. A large pot to simmer the soup
2. A stove for heating the liquids
3. A cutting board to chop the lemongrass, ginger, garlic, and chili
4. A sharp knife for dicing and slicing all the fresh ingredients
5. A mixing bowl to combine the dumpling filling ingredients
6. Measuring cups and spoons for precise amounts of broth, coconut milk, and sauces
7. A wooden spoon or spatula for stirring the soup
8. A small spoon to portion out the dumpling filling onto each wrapper
9. A ladle to serve the soup into bowls
10. A clean bowl with water to wet the dumpling wrapper edges before sealing them

Ingredients

1 can (14 oz) coconut milk
2 cups chicken broth (or veggie broth if u prefer)
2 tbsp Thai red curry paste
1 stalk lemongrass, lightly smashed and cut into pieces
1 inch piece fresh ginger, peeled and julienned
2 garlic cloves, minced
1 small red chili, thinly sliced (optional, add if u like extra heat)
2 tbsp fish sauce (or extra soy sauce for a veg version)
Juice of 1 lime
A pinch of salt (adjust to taste)
30 dumpling wrappers (store-bought or homemade)
200g ground pork (or chicken/tofu for a lighter twist)
200g shrimp, peeled and coarsely chopped
1 egg white, lightly beaten
1 tbsp soy sauce
1 tsp sesame oil
2 green onions, finely chopped
1/4 cup fresh cilantro, roughly chopped
Fresh bean sprouts (optional, for extra crunch)

Directions

In a large pot, heat the coconut milk and chicken broth over medium heat and stir in the Thai red curry paste until it’s well mixed.
Add the lemongrass pieces, julienned ginger, minced garlic and sliced red chili (if you like extra heat) and let it all simmer for about 5 minutes so the flavours start to meld together.
Stir in the fish sauce, lime juice and a pinch of salt, tasting as you go so you can adjust the seasoning to your liking.
Meanwhile, in a bowl mix together the ground pork, chopped shrimp, lightly beaten egg white, soy sauce, sesame oil, chopped green onions and roughly chopped cilantro until everything is evenly combined.
Place a small spoonful (about 1 teaspoon) of the filling in the center of each dumpling wrapper. Wet the edges of the wrapper with a bit of water then fold them over making sure they are sealed tight.
Carefully drop the dumplings into the simmering soup, making sure not to overcrowd the pot.
Let the dumplings cook for about 6 minutes or until they float to the top and the filling is cooked through.
If you want an extra crunch, toss in a handful of fresh bean sprouts right before serving.
Ladle the soup into bowls and serve hot, enjoying the mix of spicy, tangy and creamy flavours in every bite.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.