Can I make a vegan or dairy-free version of Thai Coconut Curry Dumpling Soup?

Absolutely. This soup is naturally dairy-free thanks to coconut milk. To make it fully vegan, swap the chicken broth for vegetable broth, use vegan dumplings, and replace fish sauce with soy sauce or a splash of tamari with a dash of rice vinegar for tang. The soup remains rich, flavorful, and comforting, even without animal products. Plus, it’s a great way to introduce plant-based meals that still deliver bold Thai flavor.

How spicy is Thai Coconut Curry Dumpling Soup?

The spice level depends on the red curry paste you use and how much you add. Thai red curry paste has a moderate heat level with chili, garlic, and lemongrass. To make it milder, use just one tablespoon and increase coconut milk slightly. Want more heat? Add extra curry paste, sliced Thai chilies, or a spoonful of chili oil. You can fully control the spice level, making it kid-friendly or fiery hot depending on your taste.

Can I make Thai Coconut Curry Dumpling Soup ahead of time?

Yes, but there’s a trick to it. Make the soup base ahead—up to three days in advance—and store it separately from the dumplings. This prevents the dumplings from becoming mushy. When ready to serve, reheat the broth and cook or reheat the dumplings separately, then combine them in a bowl. For even more depth of flavor, the broth actually improves after sitting for a day as the ingredients mingle and intensify.

What is the best type of dumpling to use in Thai Coconut Curry Dumpling Soup?

You can use either store-bought frozen gyozas or fresh handmade dumplings—both work beautifully. Pork, chicken, shrimp, and veggie-filled dumplings are all great choices. For traditional flavor, pork or chicken dumplings seasoned with garlic, ginger, and scallions pair perfectly with the curry broth. If you prefer plant-based options, opt for tofu and vegetable dumplings, or mushroom-filled versions. Dumplings that hold their shape during boiling and don’t fall apart are ideal.

Thai Coconut Curry Dumpling Soup – The Most Delicious Recipe Ever

Description

A comforting Thai Coconut Curry Dumpling Soup featuring gyozas in a rich, creamy, and aromatic coconut curry broth. Perfect for cozy nights with optional veggies for a nutritious twist.

Ingredients

Scale

20 gyozas or potstickers
1 tbsp vegetable oil
4 garlic cloves, grated
1 tsp grated ginger
4 cups chicken broth
1 can (14 oz/400 ml) unsweetened coconut milk, full fat
1 tbsp low sodium soy sauce
1 tbsp fish sauce
1 tsp toasted sesame oil
3 tbsp Thai red curry paste
1 tsp brown sugar
2 tbsp lime juice
Chopped chives, for serving
Your favorite vegetables, optional for serving

Instructions

Bring a large saucepan with salted water to a boil. Grate the garlic and ginger.
Heat vegetable oil over medium heat in a large pot. Add garlic and ginger; sauté for 30 seconds.
Pour in chicken broth and coconut milk. Add soy sauce, fish sauce, sesame oil, Thai red curry paste, brown sugar, and lime juice. Stir until curry paste dissolves.
Bring the soup to a boil, then reduce to a simmer for 5 minutes.
Meanwhile, cook gyozas in the boiling water according to package directions (about 2–3 minutes), then drain.
Divide gyozas between serving bowls. Pour hot coconut curry soup over them.
Top with chopped chives and your favorite vegetables if desired. Serve hot and enjoy!

Notes

Use frozen or fresh gyozas – either work well.
Customize with veggies like spinach, bok choy, or mushrooms for added nutrition.
Adjust curry paste to taste for spice level.
Make it vegetarian by using veggie broth and skipping fish sauce.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 340
Sugar: 4g
Sodium: 980mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 9g
Cholesterol: 10mg

Keywords: Thai coconut curry soup, dumpling soup, gyoza curry soup, Thai red curry, coconut milk soup