The first time I made this coconut curry soup with dumplings, I expected a cozy bowl — but it became a weeknight obsession instead.
It hits that perfect balance of silky coconut, warm red curry heat, and pillowy dumplings that soak up the broth.
This version is quick, forgiving, and scales well for families or meal prep.
Why You’ll Love This Recipe
- Fast weeknight dinner ready in about 30 minutes with store-bought dumplings.
- Comforting, pantry-friendly ingredients that still feel special.
- Flexible: easily vegetarian, gluten-free (with GF dumplings), or boosted with protein.
- Bright vegetables add texture and color without heavy prep.
The soup combines a creamy coconut broth, spiced with red curry paste, and soft vegetables for bite. The dumplings provide a contrasting chew and soak up the curry-scented liquid, making each spoonful layered and satisfying. The interplay of silky, spicy, and fresh elements keeps it from feeling one-note; it’s rich but lifted by ginger, lime-like brightness from soy, and quick-cooked spinach.
“Five stars — warm, bright, and addictive. My kids gobbled the dumplings and asked for seconds.” — reader review
Key Ingredients
1 tablespoon coconut oil
Coconut oil gives a warm, tropical base for frying aromatics and helps bloom the curry paste. Use refined coconut oil if you want less coconut aroma, or virgin for a fragrant finish.
2 tablespoons red curry paste
Red curry paste is the flavor engine. Look for a brand with chilies, garlic, lemongrass, and shrimp paste if you want depth (use a vegan paste for vegetarian versions). I like Thai Kitchen for accessibility and Maesri for authentic heat.
1 can (400 ml) coconut milk
Full-fat canned coconut milk creates the silky mouthfeel that defines the soup. Shake the can and choose brands that use coconut extract with minimal stabilizers for a clean flavor; refrigerate and skim the cream if you want extra richness.
3 cups vegetable or chicken broth
Broth dilutes the coconut and adds savory backbone. Use low-sodium broth so you control salt levels; homemade or a high-quality boxed stock will give the best flavor.
Full ingredient list:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 1 can (400 ml) coconut milk
- 3 cups vegetable or chicken broth
- 1 cup carrots, sliced
- 1 cup bell peppers, diced
- 1 cup spinach
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Dumplings (store-bought or homemade)
Step-by-Step Instructions
Step 1: Heat the oil
In a large pot, warm 1 tablespoon coconut oil over medium heat until shimmering.
This is your flavor base; the oil carries aromatics and helps release fat-soluble flavors from the curry paste.
Pro Tip: The oil is ready when it moves fluidly and gives off a faint coconut scent. Don’t let it smoke.
Step 2: Sauté aromatics
Add the chopped onion, minced garlic, and minced ginger to the pot.
Sauté until the onion turns translucent and the mixture smells fragrant, about 3–5 minutes.
Pro Tip: Stir frequently. Browning will deepen flavor but avoid burning garlic — it becomes bitter quickly.
Step 3: Bloom the curry paste
Stir in 2 tablespoons red curry paste and cook for 1–2 minutes with the aromatics.
This short cook time blooms the spices and removes the raw curry paste edge.
Pro Tip: Use a wooden spoon to scrape browned bits from the bottom of the pan — they add extra savory notes.
Step 4: Add coconut milk and broth
Pour in the can of coconut milk and 3 cups of vegetable or chicken broth, stirring to combine.
Bring the liquid up to a gentle simmer so flavors marry without boiling aggressively.
Pro Tip: If the coconut milk separates, whisk vigorously until smooth — gentle heat and time will integrate it.
Step 5: Simmer vegetables
Add the sliced carrots and diced bell peppers. Bring the soup to a simmer and cook until vegetables are tender, about 6–8 minutes.
Check tenderness with a fork; you want vegetables cooked but still bright and slightly crisp.
Pro Tip: Slice carrots thin so they cook in line with the peppers. Overcooked veg will lose color and texture.
Step 6: Finish the soup
Stir in 1 cup spinach and 1 tablespoon soy sauce, then season with salt and pepper to taste.
The spinach wilts quickly; fold it in at the end to keep color and nutrients.
Pro Tip: Taste for balance. If the soup feels flat, a squeeze of lime or a teaspoon of sugar can bring it alive.
Step 7: Prepare dumplings
If using store-bought dumplings, cook according to package instructions and drain. If homemade, boil or steam until cooked through.
Add the dumplings to individual bowls and ladle the hot soup over them so they soak up the broth.
Pro Tip: For best texture, add dumplings to bowls rather than the whole pot to prevent them from over-soaking and falling apart.
Step 8: Serve
Serve the soup hot, and garnish as you like — fresh cilantro, thinly sliced scallions, or a drizzle of chili oil elevate it instantly.
This is a hands-on soup: encourage diners to mix dumplings into the broth as they eat.
Pro Tip: Leftovers taste great, but dumplings will soak more liquid over time. Reheat gently to preserve dumpling texture.
Expert Tips for Success
- Use a heavy-bottomed pot: It distributes heat evenly and prevents scorching when simmering coconut milk. A 4–6 quart Dutch oven works best.
- Control salt early: Soy sauce adds salt and umami; use low-sodium broth and go light-handed with additional salt until the end.
- Bloom the curry paste: Cooking the paste briefly in oil unlocks flavors. If you skip this, the curry can taste flat and raw.
- Texture matters: Slice vegetables uniformly so everything cooks at the same rate. Matchstick carrots or thin rounds cook in about the same time as diced peppers.
- Dumpling handling: If using frozen dumplings, don’t overcook — they’ll split and become gummy. Boil until they float and then test one for doneness.
- Keep a citrus option handy: A squeeze of lime or a splash of rice vinegar brightens the soup and cuts through the richness. Add a little at a time and taste.
- Make it vegetarian: Swap chicken broth for vegetable broth and choose vegan red curry paste (check for shrimp paste). Add tofu or mushrooms for extra body.
- For deeper flavor, toast curry paste: If time allows, add a tablespoon of peanut or sesame butter when you add coconut milk for a richer, slightly nutty profile.
- Garnish smart: Fresh herbs (cilantro or Thai basil), crunchy shallots, or roasted peanuts add texture contrast and lift the palate.
- Batch prep strategy: Cook the broth and vegetables ahead and store separately from dumplings. Reheat and add freshly cooked dumplings when serving to maintain texture.
Storage & Freezing
Fridge: Cool the soup to room temperature within two hours and store in airtight containers for up to 4 days.
Keep dumplings separate if possible; stored together they will soak and become soft.
Freezer: For longer storage, freeze the broth and vegetables (without dumplings) in freezer-safe containers for up to 3 months.
Label containers with date and contents for rotation.
Reheating: Thaw frozen portions in the fridge overnight or gently reheat from frozen on low heat until simmering.
Add freshly cooked dumplings to each bowl after reheating, or reheat pre-cooked dumplings by steaming briefly to revive texture.
Tips for best results: When reheating, stir slowly and avoid boiling vigorously to prevent coconut milk from breaking. Adjust seasoning after reheating — flavors mute in storage, so a pinch of salt or a squeeze of lime can restore brightness.
Variations & Substitutions
- Protein boost: Add shredded rotisserie chicken, cooked shrimp, or cubes of firm tofu. Add them in the final 2–3 minutes of simmering to heat through without overcooking.
- Veggie-forward: Swap carrots and bell peppers for sliced mushrooms, bok choy, or thin-sliced sweet potato. Root vegetables need longer simmering; add them earlier.
- Spice level: Increase red curry paste by 1 teaspoon for more heat, or mellow it with a tablespoon of brown sugar or a splash of coconut cream.
- Gluten-free: Use gluten-free dumplings or make rice flour wrappers. Ensure your soy sauce is tamari or labeled GF.
- Coconut-light: Use light coconut milk or reduce the can to half and add more broth for a less rich but still creamy soup.
Frequently Asked Questions
Q: Can I make this soup vegan?
A: Yes. Use vegetable broth and check that your red curry paste is vegan (no shrimp paste). Replace soy sauce with tamari for gluten-free options. Add tofu or mushrooms for protein.
Q: Can I use fresh dumplings instead of frozen or store-bought?
A: Absolutely. Fresh homemade dumplings are wonderful here. Cook them separately and add to bowls to avoid breaking apart in the pot. Fresh wrappers will absorb less broth than frozen.
Q: How do I prevent coconut milk from curdling?
A: Avoid rapid, high boil after adding coconut milk. Simmer gently and stir. If curdling happens, whisk briefly off heat — often the texture smooths out. Using full-fat coconut milk reduces the chance of separation.
Q: Is there a substitute for red curry paste?
A: You can use yellow curry paste for a milder, earthier flavor or a tablespoon of red chili paste plus a teaspoon of fish sauce and a pinch of sugar in a pinch. The flavor profile will shift slightly.
Q: Can I freeze the whole soup with dumplings?
A: It’s best not to freeze soup with dumplings together. Dumplings will break down and release starch, changing texture. Freeze the broth and veggies separately; add freshly cooked dumplings when serving.
Final Thoughts
This coconut curry soup with dumplings is an easy weeknight winner that feels restaurant-worthy with minimal fuss.
It’s forgiving, adaptable, and scales for leftovers or a crowd.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
If you want inspiration or similar recipes to explore, take a look at a few other versions online: Coconut Curry Soup with Dumplings – The Whisk Addict, a hearty take with extra vegetables. For a Thai-influenced spin, try Thai Coconut Curry Dumpling Soup – Serving Dumplings. If you like deeper red-curry flavors, this rendition has useful tips in Red Curry Dumpling Soup | Moribyan. For a family-friendly approach with step-by-step photos, see Red Curry Dumpling Soup.
Coconut Curry Soup with Dumplings
Ingredients
Base Ingredients
- 1 tablespoon coconut oil Use refined for less aroma or virgin for a fragrant finish.
- 1 onion chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste Look for a vegan option for vegetarian versions.
- 1 can coconut milk (400 ml) Full-fat for a creamy texture.
- 3 cups vegetable or chicken broth Use low-sodium broth for controlled salt levels.
Vegetables
- 1 cup carrots, sliced
- 1 cup bell peppers, diced
- 1 cup spinach
Seasoning
- 1 tablespoon soy sauce
- to taste Salt and pepper
Dumplings
- to taste Dumplings (store-bought or homemade) Cook according to package instructions.
Instructions
Preparation
- Heat the coconut oil in a large pot over medium heat until shimmering.
- Add the chopped onion, minced garlic, and minced ginger. Sauté until the onion is translucent and fragrant, about 3–5 minutes.
- Stir in the red curry paste and cook for 1–2 minutes.
- Pour in the coconut milk and broth, stirring to combine, and bring to a gentle simmer.
- Add sliced carrots and diced bell peppers. Simmer until tender, about 6–8 minutes.
- Stir in the spinach and soy sauce, and season with salt and pepper to taste.
- Prepare dumplings as per instructions, then add them to bowls.
- Serve the soup over the dumplings, garnishing as desired.
