Name: Thai Coconut Curry Dumpling Soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil; 2 cloves garlic, minced; 1 tablespoon red curry paste; 1 (13.5 oz) can coconut milk; 3 cups vegetable broth; 1 cup mixed vegetables (such as bell pepper, carrots, and snap peas), sliced; 12 fresh or frozen dumplings (vegetable or chicken); 2 teaspoons soy sauce; 1 teaspoon fresh ginger, grated; 1 tablespoon lime juice; Fresh cilantro and sliced red chili for garnish

So, last week, my kitchen looked like a cyclone hit it—flour everywhere, a gentle coconut smell hanging in the air, and me, chasing my cat away from the dumpling wrappers again. That can only mean one thing: Thai Coconut Curry Dumpling Soup night. Honestly, I’ve made this enough times to know all the shortcuts and pitfalls, plus I just like saying ‘dumpling soup’ out loud. (Makes it sound way fancier than, ya know, ‘leftovers in a bowl.’) Anyway, if you’re up for some kitchen fun, this is hands down one of my cosiest, happiest recipes. Or maybe that’s just the coconut talking?

Why You’ll Love This Actually

I make this when the weather turns sour, or when I find a sad bunch of herbs in my fridge begging for a second chance. My family goes mental for this, especially if I’ve managed not to botch the dumpling folding stage (pro tip: imperfect dumplings taste just as good, take it form me). It’s kind of got everything: creamy coconut, a spicy kick, pillowy dumplings, the works. Plus, it’s weirdly forgiving if you forget an ingredient—I’ve swapped lime with a dash of vinegar once, and nobody noticed (well except my partner, but he notices everything).

Grab These (or These!) Ingredients

For the dumplings:
- 1 pack dumpling wrappers (storebought totally fine, my grandmother insisted on the ones with the red dragon, but let’s be real, any thin ones work)
- 200g ground chicken or pork (or even mushrooms for a veggie thing — I use whatever’s on sale sometimes)
- 2 garlic cloves, minced
- 3 stalks green onion, finely sliced
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated (I once used the jarred stuff; it’s not the same but it works in a pinch)
For the soup:
- 2 tablespoons red curry paste (I really like Mae Ploy, but use your fave)
- 400ml can coconut milk
- 500ml chicken or veggie broth (stock cubes are fine, honestly)
- 1 tablespoon fish sauce (or soy if you don’t do fish sauce)
- 1 lime (or a splash of rice vinegar, but lime is more fun)
- A handful of fresh cilantro, to serve
- 1 carrot, julienned (just means matchsticks, don’t stress the shape)
- 1 cup baby spinach or whatever greens you want to hide in here

Directions – There’s Room to Wing It

Mix up the dumpling filling: Chuck your protein (or mushrooms), garlic, green onion, soy sauce, and ginger in a bowl. Get in there with your hands if you must—it’s totally worth it. Actually, if you use a spoon, it’s OK; just don’t overthink it.
Fill and fold: Plonk a teaspoon of filling in each wrapper, wet one edge with a smidge of water, fold, and pinch to seal. Don’t stress if they don’t look perfect—mine often resemble chubby toes (I mean that in a nice way!).
Sauté that curry paste: Heat a biggish pot, throw in your red curry paste, and gently sizzle for about a minute. This is when your kitchen will start smelling magical.
Soup up: Add the coconut milk and stock, stir it round. Bring to a lazy simmer. When it’s bubbling, gently drop your dumplings in—don’t overcrowd!
Add the veg: After 5 minutes, chuck in the carrots and spinach. Don’t worry if it looks a bit split or odd at this point — always comes together after.
Finish and serve: Taste and season with fish sauce, a good squeeze of lime, plus extra salt as you like. I usually sneak a taste about here (carefully, soup lava is a thing). Ladle into bowls and sprinkle with cilantro. Stand back and admire.

Some Notes from My Many Mess-Ups

One time I overstuffed the dumplings and they exploded. Tasty, but messy. Less is more here.
I tried using sweetened coconut milk by accident once. That’s…not a move I’d make again.
Using leftover rotisserie chicken instead of raw is surprisingly awesome (just skip the raw meat step, obvs).

Variations I’ve Played With (And Some I Regret)

Swapped the curry paste for green instead of red—accidentally created a whole other soup, and it was a bit too fiery for my tiny niece.
Once threw in some little cubes of tofu instead of chicken; honestly, it’s great if you press the tofu first so it’s not soggy (I forgot, oops).
Attempted to add ramen noodles as well as dumplings. Pure carb overload—nobody finished their bowls that night.

Equipment Stuff (Don’t Stress If You Don’t Have It All)

A big soup pot – or, honestly, any large saucepan. I’ve used a Dutch oven before, came out fine.
Chopping board and knife, but if you slice your carrots over the sink I won’t tell anyone.
A little bowl of water for dumpling sealing – not essential, but helpful.

If you’re stuck on the dumpling wrappers, I’ve just pinched the edges with my fingers when I lost the pastry brush. Worked fine, less washing up!

How to Store (But Who Are We Kidding?)

You can keep leftovers in the fridge, tightly covered, for up to two days. The flavors get bolder, actually. But to be honest, it’s lucky if mine sees past breakfast the next day. Dumplings soak up a lot of soup overnight, so you might want to add a splash of broth before reheating.

How It’s Best Served (Here’s My Favorite Way)

I almost always serve this with extra lime wedges on the side and a mountain of chopped cilantro (unless Dad’s around, he says cilantro tastes like soap). A side of steamed rice is a nice touch if you’re really hungry — or just a handful of crispy shallots sprinkled on top for crunch. It’s also perfect for slouching on the couch, bowl in one hand, cat swatting at your spoon. (Anyone else have this issue?)

Things I’ve Learned – Don’t Try These Shortcuts!

I once tried to speed up the simmering step, but my dumplings turned out raw in the middle. Don’t do it—let them bob along for the full time.
Tried microwaving leftovers in plastic once. Soup got a weird flavor and the kitchen smelled funky for a week; just reheat gently in a pot or at least a proper microwaveable bowl.

Some Actual Questions I’ve Gotten (& My Real Replies)

Can I freeze this? You can freeze the dumplings uncooked, that works. The full soup, not so much—the coconut milk goes a bit weird. I’ve done it, but then regretted it. Next time I’ll just freeze the filling separately, maybe that’ll be better.
What’s the best storebought curry paste? I’m partial to Mae Ploy Red Curry Paste (not sponsored, just a fan) but really whatever your local shop has is fine. I’ve heard good things about Thai Kitchen too, but haven’t tried it myself.
My dumplings always fall apart—what gives? Sounds like too much filling, or maybe the edge wasn’t damp enough. Or maybe just bad luck! But seriously, patience helps here.
Where can I find more weird dumpling ideas? Honestly, I get half my inspiration from Serious Eats recipes or just whatever the freezer aisle is peddling that week.
Is this actually spicy? Not wildly, if you go easy on the curry paste. Add chili flakes at the table if your house is divided (mine is, always).

And, oh! If you ever find yourself with leftover dumpling filling and nowhere to stick it, just fry it up with a bit of rice or toss it into an omelet. Weird, but solid. Anyway, hope you give this a whirl. If you do, let me know how it goes—I’m still searching for the secret to perfectly sealed dumplings, so if you figure it out, seriously, send me a carrier pigeon or a DM.

Thai Coconut Curry Dumpling Soup