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Overhead view of creamy Spicy Wonton Soup with dumplings, chili oil, and chives in a white bowl.

Creamy Coconut Curry Soup with Savory Chicken Dumplings

This vibrant and aromatic coconut curry soup is brimming with fresh vegetables and features tender, savory chicken dumplings, creating a hearty and flavorful meal perfect for any day of the week.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Thai-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Dumplings
  • 1 lb Ground chicken
  • 1 tbsp Ginger grated
  • 2 cloves Garlic minced
  • 2 tbsp Green onions finely chopped
  • 1 tbsp Soy sauce
  • 1 tsp Sesame oil
  • 1/4 tsp Black pepper
  • 30-40 Wonton wrappers round or square
  • Water for sealing dumplings
For the Coconut Curry Soup Base
  • 1 tbsp Coconut oil
  • 1/2 cup Red onion finely diced
  • 1 tbsp Ginger grated
  • 3 cloves Garlic minced
  • 2-3 tbsp Red curry paste adjust to taste
  • 4 cups Vegetable broth
  • 1 can Full-fat coconut milk 13.5 oz / 400ml
  • 1 tbsp Brown sugar packed
  • 1 tbsp Fish sauce
  • 2 tbsp Lime juice fresh
  • 1/2 tsp Salt or to taste
For the Soup Additions
  • 1 Bell pepper red or yellow, thinly sliced
  • 1 cup Carrots julienned or thinly sliced
  • 5 oz Baby spinach about 5 cups
  • 1/4 cup Cilantro fresh, chopped (for garnish)
  • Red chili flakes optional, for extra heat

Equipment

  • Large Pot or Dutch Oven
  • Large Mixing Bowl
  • Cutting Board
  • Sharp Knife
  • Whisk
  • Soup ladle

Method
 

Prepare the Chicken Dumplings
  1. In a large mixing bowl, combine the ground chicken, grated ginger, minced garlic, chopped green onions, soy sauce, sesame oil, and black pepper. Mix until just combined, being careful not to overmix.
  2. Lay out a wonton wrapper. Place about 1 teaspoon of the chicken mixture in the center. Lightly moisten the edges of the wrapper with water using your finger.
  3. Fold the wrapper in half to form a half-moon shape, pressing out any air and sealing the edges tightly. You can leave them as half-moons or bring the two corners of the straight edge together to form a tortellini-like shape. Repeat with remaining filling and wrappers. Set aside on a lightly floured surface to prevent sticking.
Make the Coconut Curry Soup
  1. Heat coconut oil in a large pot or Dutch oven over medium heat. Add diced red onion and sauté for 3-5 minutes until softened and translucent.
  2. Add grated ginger and minced garlic to the pot, cooking for another minute until fragrant.
  3. Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, to bloom the spices.
  4. Pour in the vegetable broth and coconut milk. Whisk well to combine, scraping up any browned bits from the bottom of the pot.
  5. Bring the soup to a gentle simmer. Stir in the brown sugar, fish sauce, and salt. Taste and adjust seasonings as needed; you might want more curry paste, fish sauce, or a pinch more sugar.
Cook and Serve
  1. Once the soup is simmering, carefully add the prepared chicken dumplings to the pot. Do not overcrowd; if necessary, cook in batches. Cook for 5-7 minutes, or until the dumplings float to the top and the chicken filling is cooked through (cut one open to check).
  2. While the dumplings are cooking, add the sliced bell pepper and julienned carrots to the soup. Cook for another 3-4 minutes, until vegetables are slightly tender-crisp.
  3. Stir in the baby spinach and cook until just wilted, about 1-2 minutes.
  4. Remove the pot from heat. Stir in the fresh lime juice.
  5. Ladle the coconut curry soup with dumplings and vegetables into bowls. Garnish generously with fresh cilantro and a sprinkle of red chili flakes, if desired. Serve immediately.

Notes

For a vegetarian version, omit the chicken and use a plant-based ground substitute for the dumplings, or simply make vegetable-filled dumplings. Ensure to use vegetable-based wonton wrappers.
You can make the dumplings ahead of time and freeze them. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Cook directly from frozen, adding a few extra minutes to the cooking time in the soup.
Feel free to add other vegetables like mushrooms, bamboo shoots, or snap peas.
Store leftover soup (without dumplings, if possible, as they can get mushy) in an airtight container in the refrigerator for up to 3 days.