Coconut Curry Soup with Dumplings is a cozy bowl full of warm spices, creamy coconut milk, and soft, pillowy dumplings that make every spoonful feel like a little hug. The curry gives it just the right kick, and the coconut adds a gentle sweetness that balances everything perfectly.
I love how the dumplings soak up the rich, flavorful soup—it’s like a comforting surprise in every bite. When I make this, I usually keep the curry on the mild side so everyone can enjoy it, but feel free to add extra spices if you like a bit more heat. The dumplings are easy to make and really bring the whole soup together, making it a special treat that’s still simple enough to whip up on a weeknight.
My favorite way to serve this soup is with some fresh cilantro and a squeeze of lime on top to brighten the flavors just a bit. It’s a meal that feels fancy but is perfect for sharing with friends or family around the table. Anytime I make this coconut curry soup, it reminds me of those chilly evenings when nothing else feels as good as a warm, tasty bowl of comfort.
Key Ingredients & Substitutions
Coconut Milk: Full-fat coconut milk gives the soup its creamy richness and mild sweetness. If you want a lighter version, use light coconut milk or a mix of coconut milk and vegetable broth.
Red Curry Paste: This brings the familiar curry flavor and heat. If you can’t find red curry paste, you can use yellow curry paste for a milder taste or Thai curry powder as a substitute.
Fish Sauce: Adds a salty umami depth. If you’re vegetarian or don’t have fish sauce, use soy sauce or tamari as an alternative.
Dumpling Filling: Ground chicken or pork works great here, but ground turkey or finely chopped mushrooms can substitute for a vegetarian twist. Fresh greens like spinach or bok choy add nice texture and color.
Wonton Wrappers: These make wrapping the dumplings easy and light. If you can’t find wonton wrappers, small square pasta sheets or spring roll wrappers can work.
How Do I Make Perfect Dumplings for the Soup?
Making dumplings can feel tricky, but a few simple steps will help them turn out tender and full of flavor.
- Mix filling ingredients thoroughly to ensure every dumpling is flavorful.
- Keep your wonton wrappers covered with a damp towel to prevent drying while you work.
- Place just enough filling (about 1 tsp) in the wrapper center to avoid overfilling.
- Wet the edges of the wrapper with water before sealing to prevent them from opening while cooking.
- Press edges firmly to seal, and if you like, pleat the edges for a nice look.
- Cook dumplings gently in simmering soup until they float to the surface—this usually takes 5-7 minutes.
My tip: Make a test dumpling first to check seasoning and cooking time, then adjust if needed. Dumplings cooked directly in the soup soak up that delicious broth flavor!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup and cooking dumplings all in one place.
- Mixing bowl – handy for combining the dumpling filling ingredients smoothly.
- Measuring spoons and cups – to keep your spices and liquids balanced for the best flavor.
- Wooden spoon or silicone spatula – for stirring the curry paste and soup without scratching your pot.
- Small bowl with water – helps seal the dumplings by moistening the edges.
- Slotted spoon – useful for gently removing dumplings from the soup if needed.
Flavor Variations & Add-Ins
- Swap ground chicken or pork with tofu or finely chopped mushrooms to make the dumplings vegetarian and earthy.
- Add diced bell peppers or snap peas to the soup for extra crunch and color.
- Use green curry paste instead of red for a fresher, slightly herbaceous flavor profile.
- Sprinkle crushed peanuts or cashews on top before serving to add a nutty texture contrast.
How to Make Coconut Curry Soup With Dumplings
Ingredients You’ll Need:
For the Soup:
- 2 tbsp vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1-2 tbsp red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk (full fat preferred)
- 3 cups vegetable or chicken broth
- 1 tbsp fish sauce (optional, for umami)
- 1 tbsp brown sugar or palm sugar
- Juice of 1 lime
- Fresh herbs for garnish (cilantro, mint, Thai basil)
- Sliced green onions for garnish
- Salt and pepper to taste
- Red chili oil or chili flakes (optional, for extra heat and garnish)
For the Dumplings:
- 1 package wonton wrappers
- 1 cup ground chicken or pork (or a mix)
- ½ cup finely chopped spinach or bok choy
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 green onions, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15-20 minutes of preparation and about 20 minutes of cooking time. In total, expect to spend around 35-40 minutes from start to finish, perfect for a satisfying meal that’s not too time-consuming.
Step-by-Step Instructions:
1. Prepare the Dumpling Filling:
In a medium bowl, mix together the ground meat, chopped greens, minced garlic, grated ginger, green onions, soy sauce, sesame oil, salt, and pepper. Stir well until everything is combined evenly.
2. Form the Dumplings:
Take one wonton wrapper at a time. Put about a teaspoon of filling in the center. Dampen the edges of the wrapper with water, fold it over to form a triangle or half-moon shape, and press firmly to seal the edges. You can pleat the edges for a nice finish if you like. Place the formed dumplings on a floured tray so they don’t stick.
3. Make the Soup Base:
Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and grated ginger and cook until fragrant, about 1 minute. Stir in the red curry paste and cook for another minute to blend the flavors.
4. Add Liquids and Simmer:
Pour in the coconut milk and broth, stirring well to combine. Add the fish sauce if using and brown sugar. Bring the soup to a gentle simmer.
5. Cook the Dumplings:
Carefully drop the dumplings into the simmering soup in batches so they have room to cook. Let them cook for 5-7 minutes until they float to the surface and the filling is fully cooked.
6. Finish and Season the Soup:
Stir in the fresh lime juice and adjust the seasoning with salt and pepper to your taste. Remove the pot from heat.
7. Serve and Garnish:
Ladle the soup and dumplings into bowls. Top them with fresh herbs like cilantro, mint, Thai basil, and sliced green onions. For a little extra heat, drizzle some red chili oil or sprinkle chili flakes on top.
8. Enjoy!
This creamy and slightly spicy coconut curry soup with tender dumplings is perfect for warming up on a chilly day or anytime you want a comforting meal with rich flavor and satisfying textures.
Can I Use Store-Bought Dumplings Instead of Making My Own?
Absolutely! Using frozen or fresh store-bought dumplings can save time. Just add them directly to the simmering soup and cook until heated through, usually about 5-7 minutes.
How Can I Make This Soup Vegetarian or Vegan?
Replace the meat in the dumplings with finely chopped mushrooms, tofu, or a plant-based ground meat substitute. Use vegetable broth and skip the fish sauce or replace it with soy sauce or tamari for umami flavor.
Can I Prepare the Dumplings Ahead of Time?
Yes! You can assemble the dumplings, place them on a tray dusted with flour, and freeze them in a single layer. When ready to cook, add them frozen directly into the soup and cook a few minutes longer until heated through.
What’s the Best Way to Store Leftovers?
Store leftover soup and dumplings in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid breaking the dumplings apart.
