Thai Coconut Curry Dumpling Mushroom Soup

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Thai Coconut Curry Dumpling Mushroom Soup

Thai Coconut Curry Base

  • The coconut curry brothis rooted in classic Thai cuisine, particularly in dishes like:
    • Tom Kha(coconut galangal soup)
    • Kaeng Khiao Wan(green curry)
    • Kaeng Phet(red curry)
  • These soups and curries are traditionally made with coconut milk, lemongrass, galangal, kaffir lime leaves, chilies, garlic, and Thai basil.

 Dumplings (Wontons or Gyoza-style)

  • Dumplings come from Chinese cuisineand are popular throughout Southeast Asia.
  • Thai cuisine features dumplings in dishes like kiao nam(Thai wonton soup), influenced by centuries of trade and migration from China.

 Fusion Dish Evolution

  • Thai Coconut Curry Dumpling Soup is likely a restaurant-born or chef-invented fusion, popularized in Western or modern Asian kitchens.
  • It blends:
    • The rich, spicy-sweetThai coconut curry
    • With savory dumplings, often filled with chicken, shrimp, or vegetables.

Summary

Thai Coconut Curry Dumpling Soup is not a traditional Thai dish but a modern, globalized creation inspired by:

  • Traditional Thai curries and soups
  • Chinese-style dumplings
  • And the global appetite for bold, comforting, cross-cultural flavors.

Ingredients

For the Soup:

  • 1 tbsp vegetable oil (or coconut oil)
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp red curry paste (adjust to spice level)
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups chicken or vegetable broth
  • 1 tbsp fish sauce (or soy sauce for vegetarian)
  • 1 tsp brown sugar
  • 1 tbsp lime juice
  • 1 cup mushrooms, sliced
  • 1 cup baby spinach or bok choy
  • 1/2 cup carrots, julienned or thinly sliced
  • Sea salt to taste
  • Optional: sliced chili, chopped cilantro, or green onions for garnish

For the Dumplings:

  • 1/2 lb ground chicken, pork, or tofu
  • 2 green onions, finely chopped
  • 1 clove garlic, minced
  • 1 tsp grated ginger
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 12–15 round wonton or dumpling wrappers

Instructions

  1. Make the Dumplings
  • In a bowl, mix ground meat/tofu, green onions, garlic, ginger, soy sauce, and sesame oil.
  • Place about 1 tsp filling in each wrapper. Fold and seal edges with water (pleat or fold in half).
  • Set aside on parchment paper.
  1. Start the Soup Base
  • Heat oil in a large pot over medium heat.
  • Sauté garlic and ginger for 1 minute. Add red curry paste and stir until fragrant (1–2 mins).
  1. Simmer the Broth
  • Stir in coconut milk and broth. Bring to a gentle boil.
  • Add fish sauce, sugar, lime juice, mushrooms, carrots, and simmer for 5–7 minutes.
  1. Cook the Dumplings
  • Gently drop dumplings into the soup one at a time.
  • Simmer uncovered for 5–6 minutes until they float and are cooked through.
  1. Finish & Serve
  • Stir in spinach or bok choy just before serving to wilt.
  • Taste and adjust seasoning (sea salt, lime juice, curry paste).
  • Ladle into bowls and garnish with chili, cilantro, and green onion if desired.

 Variations

  • Vegetarian: Use tofu for filling, veggie broth, and soy sauce instead of fish sauce.
  • Spicy: Add Thai chili flakes or more curry paste.
  • Add-ins: Bamboo shoots, baby corn, or rice noodles.

  • Prep Time: 20 min

     Cook Time: 25 min

Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good soup page.

Thai Coconut Curry Dumpling Mushroom Soup