Name: Thai Red Curry Coconut Milk Soup with Veggies and Dumplings Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: ½ onion, diced; 3 cloves garlic, minced; 2 cups broccoli florets; 1 zucchini, diced; 2 carrots, sliced; 1 red bell pepper, sliced; 1-2 tbsp Thai red curry paste (adjust to taste); 4 cups chicken broth; 1 tbsp fish sauce; 15 oz coconut milk; 1 lime, juiced; Salt, to taste; 1 lb frozen dumplings; ¼ cup cilantro, chopped (for garnish); Cooking oil (for sautéing)

Jump to Recipe· 4.3 from 29 reviews

If you’ve been craving something that feels like a warm hug in a bowl, let me introduce you to the Thai Red Curry Coconut Milk Soup with Veggies and Dumplings Recipe. This vibrant, creamy soup combines the rich coconut milk and fragrant red curry paste with fresh vegetables and tender dumplings, making it a perfect quick dinner that’s bursting with layers of flavor. It’s comforting, colorful, and deeply satisfying, all ready in under 30 minutes—ideal for those busy weeknights when you want something tasty without fuss.

Ingredients You’ll Need

A white pot with a red outer surface holds a colorful mix of raw vegetables and seasonings. The top layer shows bright red dollops of sauce, surrounded by green broccoli florets and dark green zucchini pieces with white centers. Among these, there are also round slices of orange carrot and small white onion bits. On one side, a light brown powdery spice is visible, adding texture contrast. The vegetables have a fresh, chunky look and are evenly spread out inside the pot. The scene is set on a stove with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to nailing the flavor and texture in this dish. Each component brings something special: the veggies add crunch and freshness, the curry paste delivers a spicy, aromatic kick, and the dumplings soak up all that delicious broth, creating a hearty meal. Here’s what you’ll need to bring this delicious soup together:

½ onion, diced: Provides a sweet, savory base that softens nicely in the broth.
3 cloves garlic, minced: Adds a fragrant punch that forms the foundation of the soup’s aroma.
2 cups broccoli florets: For fresh, crisp texture and a lovely green burst of color.
1 zucchini, diced: A mild veggie that balances the intensity of the curry.
2 carrots, sliced: Adds a subtle sweetness and vivid orange hue.
1 red bell pepper, sliced: Contributes crunch, sweetness, and a bright pop of color.
1-2 tbsp Thai red curry paste: The star spice of the soup, adjust to your preferred heat level.
4 cups chicken broth: The flavorful liquid base that ties all the ingredients together.
1 tbsp fish sauce: Brings authentic umami depth—essential in Thai cooking.
15 oz coconut milk: Adds creamy richness and a luscious mouthfeel.
1 lb frozen dumplings: Convenient and perfect for soaking up the curry-infused broth.
1 lime, juiced: Fresh citrus brightness that balances the flavors perfectly.
¼ cup cilantro, chopped: An aromatic garnish that adds freshness at the end.
Salt, to taste: To season and bring the soup’s flavors into harmony.
Cooking oil: For sautéing the aromatics and veggies with a bit of richness.

How to Make Thai Red Curry Coconut Milk Soup with Veggies and Dumplings Recipe

Step 1: Sauté the Aromatics

Begin by heating a large Dutch oven or pot over medium heat. Once warm, drizzle in some cooking oil. Toss in your diced onion and sauté gently until it becomes soft and translucent, about 3 to 5 minutes. Then add the minced garlic—cook just until you can smell that inviting aroma, usually under a minute. This step builds the flavor foundation for the soup, so take your time to let those aromatics shine.

Step 2: Add the Veggies

Once the onion and garlic are fragrant, it’s time for the colorful veggies: broccoli florets, diced zucchini, sliced carrots, and red bell pepper. Stir them in and sauté for about 30 seconds—not too long, as you want them to retain some crunch and vibrant color. These veggies will absorb the curry flavors while adding texture and freshness to the soup.

Step 3: Stir in Thai Red Curry Paste

Now scoop in 1 to 2 tablespoons of the Thai red curry paste, depending on how spicy or intense you like it. Mixing it in at this stage lets the flavors bloom in the hot oil, unlocking the complex spices and heat that make this soup so fragrant and delicious. Stir everything together until the vegetables are coated evenly with that beautiful red hue.

Step 4: Pour in Broth and Boil

Next, pour 4 cups of chicken broth into the pot and bring everything to a gentle boil. The broth will blend all those amazing flavors while softening the veggies slightly. It’s where the magic of the soup really starts to come together.

Step 5: Add Coconut Milk and Return to Boil

Once the broth is boiling, slowly stir in the creamy 15-ounce can of coconut milk. Return the mixture to a boil again—the coconut milk adds that signature richness and smooth texture that makes this soup feel indulgent without being heavy.

Step 6: Cook the Dumplings

Finally, add in your frozen dumplings straight from the package. Let them cook in the bubbling soup according to the package instructions, ensuring they are fully cooked through. The dumplings absorb the curry broth’s flavors, becoming the perfect bite-sized pockets of comfort in the soup.

Step 7: Finish with Lime Juice and Seasoning

Turn off the heat and squeeze in the fresh lime juice to brighten the soup. Taste and add salt as needed to balance out the flavors—it’s this little final touch that elevates the whole dish. Give it one last gentle stir and get ready to serve!

How to Serve Thai Red Curry Coconut Milk Soup with Veggies and Dumplings Recipe

A wooden spoon holds a close-up view of a creamy soup with layers of light beige broth, showing chunks of light-colored pasta, bright red pepper slices, dark green zucchini pieces, and sprinkled chopped green herbs. The background shows a white pot with a red handle filled with the same soup and scattered vegetable pieces, all set on a white marbled surface. The image has a warm and cozy feel, with soft lighting highlighting the textures and colors, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing with fresh chopped cilantro right before serving adds a burst of herbal freshness that complements the spicy richness beautifully. You can also sprinkle a few thinly sliced red chili peppers for those who want extra heat or add a drizzle of coconut cream for a prettier presentation.

Side Dishes

While the Thai Red Curry Coconut Milk Soup with Veggies and Dumplings Recipe is a fulfilling meal on its own, serving it with steamed jasmine rice or a side of crunchy vegetable spring rolls makes the experience even more special. These sides soak up any remaining curry broth and round out the meal wonderfully.

Creative Ways to Present

For a cozy dinner party, serve this soup in individual rustic bowls garnished with cilantro and lime wedges on the side. You can also layer the dumplings and veggies so they are visible on top for a visually stunning effect. Another fun idea is to prepare mini dumpling skewers on the side to add a playful touch.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to 3 days when stored in an airtight container. The flavors actually deepen overnight, making leftovers just as tasty—if not better—the next day. Just cover it tightly and keep it chilled.

Freezing

You can freeze the soup, but be mindful that the texture of the dumplings may change slightly after thawing. To freeze, cool the soup completely, then store it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight for best results.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. If the soup is too thick after refrigeration or freezing, add a splash of broth or water to loosen the texture. Avoid boiling vigorously to keep the coconut milk from curdling.

FAQs

Can I make this soup vegetarian or vegan?

Absolutely! Simply swap the chicken broth for vegetable broth and use vegetarian or vegan dumplings. Also, replace fish sauce with soy sauce or a vegan-friendly fermented sauce to maintain umami depth without animal products.

What kind of dumplings work best in this recipe?

Frozen Asian-style dumplings with vegetable, chicken, or pork fillings work wonderfully. Just choose ones that cook quickly and can hold up in soup without falling apart.

How spicy is the Thai Red Curry Coconut Milk Soup with Veggies and Dumplings Recipe?

The spice level depends on how much red curry paste you use. Start with one tablespoon for mild warmth and increase to two tablespoons or more for a spicier kick. Adjust to your personal taste.

Can I use fresh dumplings instead of frozen?

Yes! Fresh dumplings are even better, as they will have a lovely tender texture. Just add them a bit later in the cooking process since they cook faster than frozen ones.

What other vegetables can I add?

Feel free to customize with your favorites such as snap peas, baby corn, mushrooms, or leafy greens like spinach or bok choy. Just add them according to their cooking times to keep the veggies crisp.

Final Thoughts

If you want a dish that’s quick, comforting, and packed with flavor, this Thai Red Curry Coconut Milk Soup with Veggies and Dumplings Recipe is an absolute winner. It’s a beautiful balance of creamy, spicy, fresh, and hearty all in one pot. Trust me, once you try this recipe, it’ll become your go-to for busy nights or anytime you crave something warm and satisfying. So grab those ingredients and treat yourself to a bowl of happiness!