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Creamy Thai Coconut Curry Chicken Dumpling Soup

creamy Thai coconut curry chicken dumpling soup - featured image
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A cozy, flavor-packed soup blending creamy coconut curry broth with tender homemade chicken dumplings and fresh veggies. This easy comfort food is perfect for chilly nights and is endlessly adaptable for various diets.

Ingredients

Scale
  • 2 tablespoons vegetable oil (or coconut oil)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Thai red curry paste
  • 1 stalk lemongrass, smashed and chopped (optional)
  • 4 cups chicken broth (low-sodium recommended)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon brown sugar
  • 1 cup mushrooms, sliced (shiitake or button)
  • 1 red bell pepper, julienned
  • 1 cup baby spinach leaves
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Optional: Sliced red chili or chili flakes
  • 1 lb ground chicken (or turkey)
  • 1 egg, lightly beaten
  • 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs)
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon green onion, finely chopped
  • 2 teaspoons sesame oil
  • 1 tablespoon soy sauce (or tamari)
  • 1 teaspoon grated ginger
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a medium bowl, combine ground chicken, egg, panko breadcrumbs, cilantro, green onion, sesame oil, soy sauce, grated ginger, minced garlic, salt, and black pepper. Mix gently until just combined.
  2. With clean hands, roll mixture into 1-inch balls (about 20-24 dumplings). Set aside.
  3. Heat vegetable oil in a large soup pot over medium heat. Add onion, garlic, and ginger. Sauté until fragrant and onions are soft, about 3 minutes.
  4. Add red curry paste and lemongrass. Stir for 2 minutes until aromatic.
  5. Add mushrooms and bell pepper. Cook for another 2 minutes until slightly softened.
  6. Pour in chicken broth and coconut milk. Stir to combine and scrape up any bits stuck to the pot.
  7. Add fish sauce, soy sauce, and brown sugar. Bring to a gentle simmer over medium heat. Taste and adjust seasoning if needed.
  8. Using tongs or a spoon, gently lower each dumpling into the simmering broth. Cover and cook for 8-10 minutes, until dumplings are firm, cooked through, and floating.
  9. Add spinach leaves and lime juice. Simmer for 2 minutes until spinach wilts. Remove lemongrass stalk if used.
  10. Taste and adjust with extra lime, salt, or chili if desired.
  11. Ladle soup and dumplings into bowls. Garnish with fresh cilantro and sliced chili if desired.

Notes

For gluten-free, use gluten-free breadcrumbs and tamari. Vegetarian option: use tofu and vegetable broth, omit fish sauce. Adjust spice by increasing or decreasing curry paste and chili. Dumplings can be made ahead and refrigerated. Soup thickens as it sits; thin with extra broth if needed. Garnish with lime and cilantro for brightness.

Nutrition

Keywords: thai coconut curry soup, chicken dumpling soup, creamy thai soup, comfort food, easy thai soup, gluten-free option, dairy-free, high protein, weeknight dinner, coconut milk soup

Find it online: https://jodierecipes.com/creamy-thai-coconut-curry-chicken-dumpling-soup-recipe-easy-comfort-food/