Creamy Coconut Noodle Dumpling Soup

Creamy Coconut Noodle Dumpling Soup

This creamy coconut noodle dumpling soup is a fast, spicy bowl built on red curry, peanut butter, and coconut milk with dumplings and udon cooked right in the broth.

Why This Recipe Works

Simmering the curry paste with peanut butter creates a rich, balanced broth without extra steps. Frozen dumplings and cooked udon make it quick, while lemongrass and lime keep the soup bright.

Ingredients Overview

Red curry paste provides the heat, peanut butter adds body, and coconut milk softens the spice. Choi sum and eggs add freshness and protein.

How to Make It

Whisk the broth ingredients, simmer to develop flavor, then cook the dumplings and noodles directly in the soup. Finish with eggs, coriander, sesame, and chilli oil.

Tips and Storage

This is best eaten fresh. If you store leftovers, keep noodles and broth separate so the noodles do not soak up too much liquid.

Easy Swaps

You can swap udon with ramen, rice noodles, or egg noodles based on what you have on hand. For protein variations, use chicken dumplings, prawn dumplings, or tofu dumplings and keep the same simmer timing. If you want a milder bowl, reduce red curry paste first, then add chilli oil only at the table.

For a vegetarian version, use vegetable stock and replace fish sauce with light soy plus a small squeeze of lime. Taste and adjust at the end so the broth stays balanced between creamy, salty, spicy, and bright.

Serving Notes

Serve immediately after the noodles loosen and the dumplings are heated through. If the pot sits too long, noodles continue absorbing liquid and the broth can thicken quickly. Keep extra hot stock nearby so you can refresh consistency in the pot or directly in bowls.