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Savory Thai Coconut Curry Dumpling Soup

Close-up of savory thai coconut curry dumpling soup filled with dumplings and topped with fresh cilantro.
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Make this comforting and flavorful soup combining rich Thai green curry broth with savory pork and chive dumplings. This recipe shows you how to build deep, authentic Thai flavors for an easy weeknight meal.

Ingredients

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  • 1 tablespoon coconut oil
  • 2 tablespoons Thai green curry paste (adjust to your heat preference)
  • 1 stalk lemongrass, bruised and cut into 2-inch pieces
  • 4 kaffir lime leaves, torn
  • 1 inch galangal or ginger, thinly sliced
  • 1 (13.5 ounce) can full-fat coconut milk
  • 4 cups chicken or vegetable broth
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1 pound ground pork
  • 1/2 cup fresh chives, finely chopped
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 24 store-bought or homemade wontons or dumplings
  • 1 cup sliced mushrooms (optional)
  • Fresh cilantro and lime wedges for garnish

Instructions

  1. Prepare the dumpling filling if making from scratch: In a bowl, combine the ground pork, chopped chives, grated ginger, sesame oil, and white pepper. Mix until just combined; do not overwork. Form into small, uniform balls or wrap in wonton wrappers. Set aside.
  2. Start the broth: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the green curry paste and cook for 1 minute, stirring constantly until fragrant.
  3. Add aromatics: Add the bruised lemongrass, kaffir lime leaves, and sliced galangal/ginger to the pot. Cook for 2 minutes, stirring occasionally.
  4. Build the base: Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer. Stir in the fish sauce and brown sugar. Let the broth simmer gently for 10 minutes to allow the flavors to meld.
  5. Cook the dumplings: Carefully drop the dumplings into the simmering broth. If using mushrooms, add them now. Cook according to the dumpling type, usually 5 to 8 minutes, or until the dumplings float and are cooked through.
  6. Taste and adjust: Remove the lemongrass, kaffir lime leaves, and galangal/ginger pieces before serving. Taste the broth and add more fish sauce for saltiness or sugar for balance, if needed.
  7. Serve immediately: Ladle the soup and dumplings into bowls. Garnish generously with fresh cilantro and serve with lime wedges on the side.

Notes

  • For authentic Thai flavors, look for high-quality green curry paste. Brands vary widely in heat and flavor profile.
  • If you prefer a smoother broth, strain the broth through a fine-mesh sieve after simmering the aromatics, before adding the dumplings.
  • You can substitute shrimp or chicken for the pork in the dumpling filling.
  • For a spicier soup, add a few slices of fresh Thai chili pepper when simmering the broth.

Nutrition

Find it online: https://cookingzenith.com/savory-thai-coconut-curry-dumpling-soup/