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Creamy Thai Coconut Curry Chicken Dumpling Soup

Thai coconut curry chicken dumpling soup - featured image
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A comforting fusion of Thai coconut curry and classic chicken and dumplings, this soup features a velvety coconut broth, tender chicken, fresh vegetables, and fluffy homemade dumplings. It’s easy to make, full of bold flavors, and perfect for cozy nights or impressing guests.

Ingredients

Scale
  • 2 tablespoons neutral oil (canola or vegetable)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2–3 tablespoons Thai red curry paste
  • 4 cups chicken broth (homemade or low-sodium boxed)
  • 2 (13.5 oz) cans full-fat coconut milk
  • 2 tablespoons fish sauce (or soy sauce for pescatarian)
  • 1 tablespoon brown sugar
  • 2 medium carrots, peeled and sliced thin
  • 1 red bell pepper, thinly sliced
  • 2 cups cooked chicken, shredded
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut milk (from soup cans)
  • 1 large egg
  • 1 tablespoon fresh cilantro, chopped (optional)
  • Fresh lime wedges (for garnish)
  • Chopped cilantro or Thai basil (for garnish)
  • Sliced scallions (for garnish)
  • Thinly sliced red chili or jalapeño (for garnish, optional)

Instructions

  1. Prep the aromatics: Dice onion, mince garlic, and grate ginger. Thinly slice carrots and bell pepper.
  2. Heat oil in a large Dutch oven over medium heat. Add onion and sauté until translucent, about 2–3 minutes. Stir in garlic and ginger, cooking until fragrant, about 1 minute.
  3. Add curry paste and stir constantly for 1–2 minutes until fragrant and slightly darkened.
  4. Pour in chicken broth and coconut milk. Stir to combine. Add fish sauce and brown sugar. Add carrots and bell pepper. Bring to a gentle simmer.
  5. Stir in shredded chicken. Simmer on low while preparing dumpling dough.
  6. In a medium bowl, whisk flour, baking powder, and salt. In a separate cup, beat egg and mix with coconut milk. Pour wet over dry, add chopped cilantro if using, and gently mix until just combined.
  7. When soup is at a gentle simmer, use a small scoop or two spoons to drop heaping teaspoons of dough onto the soup’s surface (about 12 dumplings).
  8. Cover the pot and let dumplings cook undisturbed for 12–15 minutes. Do not lift the lid for at least 10 minutes. Test a dumpling for doneness; if not cooked through, cover and simmer a few more minutes.
  9. Taste and adjust seasoning: add more fish sauce for salt, extra sugar if too spicy, or a squeeze of lime for brightness. Add sliced chili if desired.
  10. Ladle soup and dumplings into bowls. Top with fresh herbs, scallions, basil, or chilis. Serve with lime wedges.

Notes

For gluten-free, use a gluten-free flour blend in the dumplings. For vegetarian, use vegetable broth, tofu or extra veggies, and soy sauce instead of fish sauce. Do not boil after adding coconut milk to prevent curdling. Dumplings are best cooked fresh; for leftovers, store soup base separately and make dumplings when reheating. Adjust curry paste for desired spice level.

Nutrition

Keywords: Thai coconut curry, chicken dumpling soup, comfort food, easy soup recipe, fusion soup, coconut milk, curry soup, homemade dumplings, gluten-free option, dairy-free

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