Go Back

Coconut Curry Soup Dumpling

Cozy up with this easy curry soup dumpling recipe—tender dumplings simmered in a fragrant red curry broth with coconut milk, finished with chili oil and fresh green onions.
Print Recipe
Servings: 1

Ingredients

  • 1 –2 cloves garlic minced
  • 1/3 onion finely chopped
  • 1 Tbsp oil
  • 1 –1.5 Tbsp red curry paste
  • 1 Tbsp fish sauce
  • 1 tsp sugar
  • 1 ½ cups chicken broth
  • 1/3 cup milk or coconut milk
  • 1 Soup dumplings (I am using Synear)
  • Chili oil optional
  • Green onions sliced (for garnish)
  • Lime Juice

Instructions

  • Heat oil in a single-serving small pot over medium heat.
  • Add garlic and onion; sauté until fragrant and softened.
  • Stir in the red curry paste and cook for 30–60 seconds to release the flavor.
  • Pour in the chicken broth, fish sauce, and sugar. Stir to combine.
  • Add milk or coconut milk, then bring the soup to a gentle simmer.
  • Drop in the frozen soup dumplings. Cover and cook for 10–12 minutes, until dumplings are heated through.
  • Squeeze in lime juice.
  • Uncover, drizzle with chili oil if desired, and garnish with green onions. Serve hot.