There is a certain magic that happens in the kitchen when a few simple ingredients transform into a meal that soothes the soul. This Coconut Curry Soup with Dumplings is precisely that kind of magic. It’s a dish I turn to on grey, drizzly afternoons or busy weeknights when I crave something deeply comforting yet excitingly fragrant. The broth is rich and creamy from the coconut milk, with a gentle, warming heat from the Thai red curry paste, all balanced by the zesty brightness of fresh lime. But the real stars are the soft, pillowy dumplings that bob happily in the soup, soaking up all that wonderful flavour.

I stumbled upon this combination by accident one evening, trying to use up some leftover dumpling dough and a can of coconut milk. It turned out to be one of the best kitchen experiments I’ve ever had, and it’s been a firm favourite ever since. It’s the kind of meal that feels both nourishing and a little bit indulgent, all in one bowl. We’ve made it for friends who have then immediately asked for the recipe, and it’s a brilliant dish to have in your repertoire for when you want something that feels special without spending hours over the stove.

This dumpling curry soup is ideal for anyone who loves the aromatic flavours of Southeast Asian cuisine but wants a straightforward recipe to follow. It’s satisfying enough to be a complete meal on its own, making it a wonderful solution for a simple dinner. The combination of the velvety soup and the satisfying chew of the dumplings is just sublime.

Recipe Overview

This Coconut Curry Soup with Dumplings recipe delivers a beautifully balanced and aromatic Thai-inspired soup. The broth is the heart of the dish – a creamy, fragrant base infused with red curry paste, ginger, and garlic. Floating in this luscious soup are light, fluffy dumplings that steam to perfection right in the pot. After testing this recipe five times, I finally got it just right; the key is not to boil the soup too vigorously, which keeps the coconut milk smooth and the dumplings tender.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Coconut Curry Soup with Dumplings Recipe

• Genuine Flavour: The taste is wonderfully complex. You get the rich, sweet creaminess of the coconut milk, a deep, aromatic warmth from the toasted red curry paste, a sharp zing from fresh ginger, and a final, bright lift from lime juice and fresh coriander.
• Ready in Under an Hour: The entire dish, from chopping the garlic to ladling into bowls, comes together in about 40 minutes, which makes it entirely achievable for a weeknight dinner.
• Flexible Recipe: This recipe is a fantastic base for customisation. You can add shredded cooked chicken, plump king prawns, or cubes of firm tofu for extra protein. Wilted greens like pak choi or kale also work beautifully. If you enjoy other spicy chicken dishes, my Bang Bang Chicken Thighs might be right up your street.
• Great for a Cosy Night In: It works beautifully when you want to curl up on the sofa with a restorative bowl of something warm. It’s also sophisticated enough to serve to guests for a casual dinner party.
• Family Tested: My whole family adores this meal. The dumplings are always the first thing to disappear from the bowl, and everyone seems to love how satisfying it is. It always gets compliments.

Coconut Curry Soup with Dumplings Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this coconut soup with dumplings, using good quality ingredients makes all the difference, especially the coconut milk and curry paste. I always reach for a full-fat coconut milk from a tin, as the cartons of drinking coconut milk are too thin and won’t create the same luxurious texture. For the curry paste, I prefer the Mae Ploy brand for its authentic, robust flavour.

• For the Coconut Curry Soup:
• 1 tbsp coconut oil or vegetable oil
• 2 shallots, finely diced
• 2 cloves garlic, minced
• 2.5 cm piece of fresh ginger, grated
• 2-3 tbsp Thai red curry paste (depending on desired spice level)
• 800ml full-fat coconut milk (from 2 tins)
• 500ml vegetable or chicken stock
• 1 tbsp fish sauce (or tamari for a vegan version)
• 1 tsp soft brown sugar
• 100g fresh baby spinach
• Juice of 1 lime
• A large handful of fresh coriander, roughly chopped
• 1 red chilli, thinly sliced for garnish (optional)
• For the Dumplings:
• 150g plain flour
• 1.5 tsp baking powder
• 1/2 tsp salt
• 2 tbsp chopped fresh coriander or chives
• 120ml whole milk or buttermilk

Sara’s Tip: Don’t be tempted to use low-fat coconut milk here. The higher fat content is essential for creating a rich, creamy broth that doesn’t split when simmered. It truly makes a world of difference to the final result.

How to Make Coconut Curry Soup with Dumplings

The process for this curry soup recipe is quite straightforward. We’ll build the flavour of the soup base first, then mix and cook the dumplings directly in the simmering broth, which allows them to absorb all those beautiful flavours as they cook.

1. Sauté the Aromatics: Heat the coconut oil in a large, heavy-based pot or Dutch oven over a medium heat. Add the diced shallots and cook for 3-4 minutes until they soften and become translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant, stirring constantly to prevent burning.
2. Bloom the Curry Paste: Add the Thai red curry paste to the pot. Stir it into the aromatics and cook for 1-2 minutes. This step is crucial; cooking the paste releases its aromatic oils and deepens the flavour of the entire soup. You can learn more about the diverse world of Thai curry and its components here.
3. Create the Soup Base: Pour in the two tins of coconut milk and the stock, stirring to combine everything smoothly. Bring the mixture to a gentle simmer, then reduce the heat to low.
4. Season the Broth: Stir in the fish sauce and brown sugar. Let the soup simmer gently for at least 10 minutes while you prepare the dumpling mixture. This allows the flavours to meld together.
5. Mix the Dumpling Dough: In a medium bowl, whisk together the plain flour, baking powder, and salt. Stir in the chopped fresh coriander. Pour in the milk and mix with a fork until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
6. Cook the Dumplings: Ensure the soup is at a steady, gentle simmer (not a rolling boil). Using two teaspoons, drop small spoonfuls of the dumpling dough into the simmering soup, spacing them out as they will expand. I find that about 8-10 dumplings fit comfortably in a large pot.
7. Steam to Perfection: Once all the dough is in the pot, cover with a tight-fitting lid and let the dumplings cook for 10-12 minutes without lifting the lid. This traps the steam, which is essential for making them light and fluffy. They are ready when they have puffed up and a skewer inserted into the centre comes out clean.
8. Finish and Serve: Turn off the heat. Gently stir in the fresh spinach, which will wilt in the residual heat within a minute. Squeeze in the fresh lime juice and stir through the chopped coriander. Ladle the soup and dumplings into bowls, garnish with sliced red chilli if you like, and serve immediately.

Tips From My Kitchen

• Temperature Control: The key to both a creamy soup and perfectly cooked dumplings is maintaining a gentle simmer. A vigorous boil can cause the coconut milk to separate and can break the dumplings apart before they are cooked through.
• The Secret Step: I learned that “blooming” the curry paste in oil before adding any liquid is non-negotiable. It transforms the paste from a simple ingredient into the flavour backbone of the dish, making the final soup much more aromatic and complex.
• Make-Ahead: The soup base (up to step 4) can be prepared up to 2 days in advance and stored in the fridge. When you’re ready to eat, simply bring it back to a simmer and proceed with making and cooking the fresh dumplings.
• Storage: If you have leftovers, it’s best to store the soup and dumplings in separate airtight containers in the fridge. The soup will keep for up to 3 days. The dumplings can become overly soft if left sitting in the liquid, so storing them separately helps maintain their texture. Reheat the soup on the hob and add the dumplings for the last few minutes to warm through.

Common Mistakes to Avoid

• Overcrowding the pan: When adding the dumpling dough, leave enough space between each spoonful. They need room to puff up and cook evenly. If you try to fit too many in at once, they will merge together and steam unevenly, resulting in some gummy-textured dumplings. Cook in two batches if your pot is on the smaller side.
• Wrong temperature: Dropping dumpling dough into a soup that is too cool will make them dense and stodgy. Make sure you can see consistent, gentle bubbles across the surface before you start adding the dough.
• Don’t Peek!: Once you’ve added the dumplings and covered the pot, resist the temptation to lift the lid to check on them. The trapped steam is what cooks them through and makes them light. Wait the full 10 minutes before checking for doneness.

Delicious Variations to Try

One of the best things about this dumpling curry soup is how adaptable it is. Feel free to play around with the ingredients to make it your own.

• Spicy Version: For those who like more heat, add one finely sliced red chilli along with the garlic and ginger at the beginning. You could also add a pinch of dried chilli flakes to the dumpling dough for an extra kick.
• Vegetarian/Vegan Option: This is easily made vegan. Ensure your Thai red curry paste is free from shrimp paste (many are). Use vegetable stock and substitute the fish sauce with an equal amount of tamari or a good quality soy sauce.
• Different Protein: Add some extra substance by stirring in shredded rotisserie chicken or cooked prawns during the last 5 minutes of cooking. Cubes of firm tofu or a can of drained chickpeas are also excellent additions for a plant-based protein boost. If you’re looking for another tasty chicken recipe, check out these Bacon Brown Sugar Chicken Tenders.

What to Serve With Coconut Curry Soup with Dumplings

This dish is a complete meal in a bowl, but a few accompaniments can enhance the experience.

• Fresh Lime Wedges: Always serve with extra lime wedges on the side. A final squeeze of juice just before eating brightens all the flavours and cuts through the creaminess of the coconut.
• Steamed Jasmine Rice: A small bowl of fluffy jasmine rice is wonderful for soaking up every last drop of the fragrant broth.
• Drink Pairing: A crisp, cold lager or an off-dry Riesling works beautifully with the gentle spice and fragrant notes of the Thai curry soup. For a non-alcoholic option, a sparkling lime and mint water is very refreshing.

Frequently Asked Questions

Coconut Curry Soup with Dumplings

A rich and aromatic Thai-inspired coconut curry soup, made wonderfully hearty with soft, fluffy homemade dumplings. This comforting one-pot meal is packed with fragrant spices and fresh herbs.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Thai

Calories: 640

Ingredients Method Notes

Ingredients

  

For the Coconut Curry Soup

• 1 tbsp coconut oil or vegetable oil
• 2 shallots finely diced
• 2 cloves garlic minced
• 2.5 cm piece of fresh ginger grated
• 2-3 tbsp Thai red curry paste depending on desired spice level
• 800 ml full-fat coconut milk from 2 tins
• 500 ml vegetable or chicken stock
• 1 tbsp fish sauce or tamari for a vegan version
• 1 tsp soft brown sugar
• 100 g fresh baby spinach
• Juice of 1 lime
• A large handful of fresh coriander roughly chopped
• 1 red chilli thinly sliced for garnish (optional)

For the Dumplings

• 150 g plain flour
• 1.5 tsp baking powder
• 1/2 tsp salt
• 2 tbsp chopped fresh coriander or chives
• 120 ml whole milk or buttermilk

Method

 

1. Sauté the Aromatics: Heat the coconut oil in a large, heavy-based pot or Dutch oven over a medium heat. Add the diced shallots and cook for 3-4 minutes until they soften and become translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant, stirring constantly to prevent burning.
2. Bloom the Curry Paste: Add the Thai red curry paste to the pot. Stir it into the aromatics and cook for 1-2 minutes. This step is crucial; cooking the paste releases its aromatic oils and deepens the flavour of the entire soup. You can learn more about the diverse world of Thai curry and its components here.
3. Create the Soup Base: Pour in the two tins of coconut milk and the stock, stirring to combine everything smoothly. Bring the mixture to a gentle simmer, then reduce the heat to low.
4. Season the Broth: Stir in the fish sauce and brown sugar. Let the soup simmer gently for at least 10 minutes while you prepare the dumpling mixture. This allows the flavours to meld together.
5. Mix the Dumpling Dough: In a medium bowl, whisk together the plain flour, baking powder, and salt. Stir in the chopped fresh coriander. Pour in the milk and mix with a fork until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
6. Cook the Dumplings: Ensure the soup is at a steady, gentle simmer (not a rolling boil). Using two teaspoons, drop small spoonfuls of the dumpling dough into the simmering soup, spacing them out as they will expand. I find that about 8-10 dumplings fit comfortably in a large pot.
7. Steam to Perfection: Once all the dough is in the pot, cover with a tight-fitting lid and let the dumplings cook for 10-12 minutes without lifting the lid. This traps the steam, which is essential for making them light and fluffy. They are ready when they have puffed up and a skewer inserted into the centre comes out clean.
8. Finish and Serve: Turn off the heat. Gently stir in the fresh spinach, which will wilt in the residual heat within a minute. Squeeze in the fresh lime juice and stir through the chopped coriander. Ladle the soup and dumplings into bowls, garnish with sliced red chilli if you like, and serve immediately.

Notes

For a vegan version, use vegetable stock and substitute tamari for the fish sauce. The soup is best enjoyed immediately as dumplings can soften upon reheating.

I really hope this Coconut Curry Soup with Dumplings Recipe brings as much warmth and happiness to your dinner table as it does to mine. It’s a truly special dish that transforms simple ingredients into something spectacular. If you give it a try, please let me know how you get on in the comments below – I always love hearing about your kitchen adventures!

Happy cooking,
Sara