Thai Curry Dumpling Soup

If you’re craving a soup that’s hearty, flavorful, and packed with all the good stuff, this Thai Curry Dumpling Soup is the one for you. It’s a perfect balance of creamy, spicy, and comforting—like a warm hug on a chilly day. Plus, it’s loaded with veggies, fragrant spices, and juicy dumplings, making it a complete meal in a bowl.

What Makes This Soup Special?

• One-Pot Wonder: Everything comes together in a single pot, which means less cleanup and more time to enjoy your meal.

• A Burst of Flavors: Thai curry paste and coconut milk create a rich, aromatic base that will have your kitchen smelling incredible.

• Dimsum Love: Frozen dumplings poached in the soup take this dish to the next level, making it both filling and indulgent.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, it’s perfect for weeknight dinners.

• Customizable: Add your favorite veggies or switch up the dumplings to suit your taste.

• Ultimate Comfort Food: The combination of warm soup and dumplings is unbeatable.

This soup is more than just a comforting bowl for winter—it’s an experience that’s easy to whip up, fun to share, and perfect for a cozy dinner. Whether you’re looking to impress guests or just treat yourself, this recipe is guaranteed to deliver.

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Recipe

Ingredients

1 tbsp oil

3 cloves garlic, minced

2 carrots, thinly sliced into rounds

1 cup mushrooms, sliced

2 tbsp Thai curry paste (red or green, your choice)

250 ml coconut milk

250 ml water

3-4 bok choy leaves, roughly chopped

1 tbsp cornflour, mixed with 2 tbsp water

8-10 frozen dumplings (any variety you love)

Salt and pepper to taste

Method

1. Build the Base:
   Heat oil in a stockpot over medium heat. Add minced garlic and let it sizzle until fragrant. Toss in the carrots, mushrooms, and Thai curry paste, and stir well. Cook for 2-3 minutes, letting the flavors meld together.

2. Add the Creamy Goodness:
   Pour in the coconut milk and water, and toss in the bok choy leaves. Stir everything together, then cover the pot and let the mixture come to a boil.

3. Thicken the Soup:
   Once the soup is bubbling, add the cornflour slurry to give it a slightly thick, velvety texture. Stir until well combined.

4. Poach the Dumplings:
   Add the frozen dumplings directly into the pot. Lower the heat to a simmer and let them poach in the flavorful stock until they are cooked through, about 5-7 minutes.

5. Serve and Enjoy:
   Ladle the soup into bowls, ensuring each serving gets a good mix of veggies, broth, and dumplings. Garnish with a sprinkle of fresh herbs, chili flakes, or a squeeze of lime if you like.