It is a chilly winter evening and you need something warm. This Coconut Curry Soup is the perfect answer to your cravings. It brings bright, restaurant-quality flavors right to your kitchen table.
You will love how the creamy broth warms you up. It is a simple meal that feels very special. Your family will ask for seconds before the first bowl is gone.
Why This Recipe Is a Winner
This recipe is perfect for those busy winter weeknights. It uses frozen dumplings to keep things fast and easy. The combination of ginger and lemongrass creates a deeply comforting broth.
You only need one pot to make this entire meal. This means less time washing dishes and more time relaxing. It is a budget-friendly way to enjoy Thai-inspired flavors at home.
Simple Cooking Method
The process starts by building a flavorful base with curry paste. You then simmer the coconut milk and broth to let flavors meld. Just drop in the dumplings and let them cook through.
Adding the bok choy at the end keeps it fresh. Even if you are a beginner, you can do this. It is a foolproof way to make a satisfying dinner.
Ingredients You’ll Need
Most of these items are simple pantry staples or easy to find. Fresh ginger and lime make a huge difference in taste.
- 1 tablespoon vegetable oil
- 2 tablespoons red curry paste
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 stalk lemongrass, bruised and cut into sections
- 14 ounces full-fat coconut milk
- 32 ounces vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 16 units frozen vegetable or shrimp dumplings
- 1 cup bok choy, chopped
- 1 tablespoon fresh lime juice
- 0.25 cup fresh cilantro, chopped
Step-by-Step Directions
- Heat vegetable oil in a large stockpot over medium heat.
- Add red curry paste, ginger, and garlic, then sauté for 2 minutes.
- Pour in the coconut milk and vegetable broth.
- Add the lemongrass sections to the pot.
- Bring to a gentle simmer and stir in fish sauce and sugar.
- Simmer for 10 minutes to allow the flavors to infuse.
- Add the dumplings and cook for 6 minutes until they float.
- Stir in the chopped bok choy and cook for 2 more minutes.
- Remove the lemongrass sections and stir in the lime juice.
- Portion into bowls and garnish with fresh cilantro.
Best Ways to Enjoy It
Serve this soup while it is steaming hot in deep bowls. The creamy coconut broth is wonderful with a side of jasmine rice. You can also serve it with extra lime wedges.
For a cozy night in, light a candle and enjoy. This meal is a great way to slow down. It is pure comfort in every single spoonful.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. The flavors often improve after sitting overnight.
Reheat gently on the stove over medium-low heat. Avoid boiling it too hard so the dumplings stay intact. You may need to add a splash of broth if it thickens.
Recipe Tips for Best Results
- Do not skip sautéing the curry paste to unlock the oils.
- Avoid overcooking the dumplings or they may become too soft.
- Use full-fat coconut milk for the richest and creamiest texture.
- Substitute honey for brown sugar if that is what you have.
- Add extra ginger during winter to help boost your immunity.
- Squeeze the lime juice just before serving for the brightest flavor.
- Try using chicken dumplings if you prefer meat over vegetables.
Ways to Switch It Up
- Swap bok choy for spinach or kale for different greens.
- Use soy sauce instead of fish sauce for a vegetarian version.
- In the summer, try adding fresh zucchini or bell peppers.
- Add a swirl of sriracha if you love a spicy kick.
Common Questions
Can I use dried lemongrass instead?
Fresh lemongrass provides the best flavor for this soup. If you cannot find it, use one tablespoon of lemongrass paste. It is a quick and easy substitute.
Will my kids enjoy this soup?
Most kids love the mild sweetness of the coconut milk. You can reduce the curry paste if they are sensitive. The dumplings make it very kid-friendly and fun to eat.
I hope this cozy soup brings warmth to your winter nights. It is one of my favorite ways to treat the family. Happy cooking and enjoy every bite!
— Lidia
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons red curry paste
- 1 tablespoon grated fresh ginger
- 2 cloves garlic , minced
- 1 stalk lemongrass , bruised and cut into sections
- 14 ounces full -fat coconut milk
- 32 ounces vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 16 units frozen vegetable or shrimp dumplings
- 1 cup bok choy, chopped
- 1 tablespoon fresh lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
- Heat vegetable oil in a large stockpot over medium heat.
- Add red curry paste, ginger, and garlic, then sauté for 2 minutes until aromatic.
- Pour in the coconut milk and vegetable broth, then add the lemongrass sections.
- Bring the liquid to a gentle simmer and stir in the fish sauce and brown sugar.
- Maintain a simmer for 10 minutes to allow flavors to infuse.
- Add the dumplings to the simmering broth and cook for 6 minutes or until they float and the internal temperature reaches 165°F (74°C).
- Stir in the chopped bok choy and cook for an additional 2 minutes.
- Remove the lemongrass sections and stir in the lime juice.
- Portion into bowls and garnish with cilantro before serving.
