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Creamy Thai Dumpling Soup

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A cozy, comforting Thai-inspired soup featuring pillowy dumplings in a creamy coconut and lemongrass broth, packed with fresh veggies and bold flavors. Perfect for weeknights or special occasions, and easily adaptable for various diets.

Ingredients

Scale
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups chicken or vegetable broth
  • 1/2 cup evaporated milk (optional)
  • 1 stalk fresh lemongrass, smashed (or 1 Tbsp lemongrass paste)
  • 2-inch piece ginger, peeled and thinly sliced
  • 3 cloves garlic, minced
  • 2 Tbsp fish sauce (or soy sauce for vegan)
  • 1 Tbsp soy sauce
  • 2 tsp brown sugar
  • 2 Tbsp red curry paste
  • Juice of 1 lime
  • About 20 wonton wrappers (gluten-free if needed)
  • 1/2 lb ground chicken or pork (or tofu crumbles for vegetarian)
  • 2 green onions, finely chopped
  • 1 clove garlic, minced
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil
  • Salt & pepper, to taste
  • 2 cups baby spinach
  • 1 large carrot, julienned or shredded
  • 1 cup mushrooms, sliced (shiitake or button)
  • Fresh cilantro or Thai basil, for garnish
  • Red chili flakes or sliced fresh chilies, to taste

Instructions

  1. In a medium mixing bowl, combine ground chicken or pork (or tofu), green onions, 1 minced garlic clove, 1 Tbsp soy sauce, 1 tsp sesame oil, and salt & pepper. Mix gently until just combined.
  2. Lay out wonton wrappers. Place 1 tsp of filling in the center of each. Moisten edges with water, fold into a triangle, and pinch to seal. Optionally, bring two corners together and pinch for a ‘boat’ shape. Keep covered with a damp towel.
  3. In a large soup pot or Dutch oven, heat 1 Tbsp oil over medium heat. Add lemongrass, ginger, and 3 minced garlic cloves. Sauté until fragrant, about 2-3 minutes.
  4. Stir in red curry paste and cook for 1 minute.
  5. Add coconut milk, broth, and evaporated milk (if using). Stir well.
  6. Season with fish sauce (or soy sauce), soy sauce, and brown sugar. Bring to a gentle simmer and cook uncovered for 10 minutes.
  7. Remove lemongrass and ginger slices from the broth.
  8. Gently add dumplings to the simmering broth. Stir gently and simmer for 6-8 minutes, until dumplings float and filling is cooked through.
  9. Add carrot, mushrooms, and baby spinach. Simmer for another 2-3 minutes until veggies are tender but crisp.
  10. Turn off heat. Stir in lime juice and adjust salt to taste. Add chili flakes or fresh chilies if desired.
  11. Ladle soup and dumplings into bowls. Garnish with fresh cilantro or Thai basil and serve with extra lime wedges.

Notes

For a vegetarian or vegan version, use tofu in the dumplings, vegetable broth, and soy sauce instead of fish sauce. Use gluten-free wrappers and tamari for gluten-free. Make dumplings ahead and freeze for quick meals. Adjust curry paste and chili to control spice level. Simmer gently to prevent dumplings from falling apart. Soup thickens as it sits; add extra broth or coconut milk when reheating.

Nutrition

Keywords: Thai dumpling soup, creamy Thai soup, coconut dumpling soup, Asian comfort food, easy Thai soup, gluten-free Thai soup, vegetarian Thai soup, weeknight dinner, cozy soup, homemade dumplings

Find it online: https://norasfoods.com/creamy-thai-dumpling-soup-recipe-easy-cozy-asian-comfort-food/