Thai Curry Dumpling Soup Recipe

Introduction

This Thai Curry Dumpling Soup combines the comforting warmth of a rich coconut curry broth with tender dumplings and fresh vegetables. It’s a vibrant, fragrant dish perfect for cozy dinners or when you crave something both hearty and exotic.

Ingredients

• 1 tbsp neutral oil (canola or avocado)
• 1 tbsp Thai red curry paste
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 4 cups chicken or vegetable broth
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tsp sugar
• 2 tsp lime juice
• 8–10 frozen dumplings or pot stickers
• 1 cup sliced mushrooms (shiitake or cremini)
• 1 cup baby spinach or bok choy
• Optional Toppings: sliced red chili, fresh cilantro, Thai basil, green onions

Instructions

1. Step 1: Heat the oil in a soup pot over medium heat. Add the Thai red curry paste, minced garlic, and grated ginger. Stir continuously for 1–2 minutes until fragrant.
2. Step 2: Pour in the chicken or vegetable broth and the full-fat coconut milk. Stir gently to combine and bring the mixture to a simmer.
3. Step 3: Add the fish sauce (or soy sauce), sugar, and lime juice to the broth. Taste and adjust the seasoning as needed.
4. Step 4: Carefully add the frozen dumplings to the simmering soup. Cook for 6–8 minutes or according to the package instructions until fully heated through.
5. Step 5: Stir in the sliced mushrooms and baby spinach or bok choy. Cook for an additional 2 minutes until the vegetables are tender.
6. Step 6: Ladle the soup into bowls and top with your choice of sliced red chili, fresh cilantro, Thai basil, or green onions before serving hot.

Tips & Variations

• Use full-fat coconut milk for a silky, rich broth that perfectly balances the spices.
• Add rice noodles or tofu to the soup for extra heartiness and texture.
• Adjust the spice level by increasing or reducing the amount of Thai red curry paste.

Storage

Store the broth and dumplings separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove, adding additional broth or water if needed to loosen the soup. For best texture, add fresh vegetables just before serving when reheating leftovers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade dumplings instead of frozen ones?

Yes, homemade dumplings work wonderfully. Just adjust the cooking time to ensure they are fully cooked through.

Is this soup suitable for vegetarians?

To make it vegetarian, use vegetable broth and substitute fish sauce with soy sauce or a vegetarian alternative.

Thai Curry Dumpling Soup Recipe

Print Recipe

★★★★★

5 from 127 reviews

This Thai Curry Dumpling Soup is a comforting and flavorful dish combining the rich, creamy coconut broth with spicy Thai red curry paste and tender dumplings. Enhanced with fresh vegetables and aromatic herbs, this soup is perfect for a quick, satisfying meal that melds vibrant Thai flavors with the heartiness of dumplings.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp neutral oil (canola or avocado)
• 1 tbsp Thai red curry paste
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 4 cups chicken or vegetable broth
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tsp sugar
• 2 tsp lime juice
• 8–10 frozen dumplings or pot stickers
• 1 cup sliced mushrooms (shiitake or cremini)
• 1 cup baby spinach or bok choy

Optional Toppings

• Sliced red chili
• Fresh cilantro
• Thai basil
• Green onions

Instructions

1. Sauté Aromatics: Heat the neutral oil in a soup pot over medium heat. Add the Thai red curry paste, minced garlic, and freshly grated ginger. Stir continuously for 1–2 minutes until the mixture becomes fragrant, allowing the flavors to bloom and deepen.
2. Add Broth & Coconut Milk: Pour in the chicken or vegetable broth and the full-fat coconut milk. Stir thoroughly to combine all ingredients and bring the mixture to a gentle simmer, which helps meld the flavors together.
3. Season the Broth: Stir in the fish sauce (or soy sauce for a vegetarian option), sugar, and lime juice. Taste the broth and adjust the seasoning as needed for a balanced flavor profile that is savory, slightly sweet, and tangy.
4. Add Dumplings: Gently place the frozen dumplings into the simmering soup. Cook for 6–8 minutes, or according to the package instructions, until the dumplings are fully cooked and tender.
5. Add Vegetables: Stir in the sliced mushrooms and leafy greens such as baby spinach or bok choy. Continue cooking for an additional 2 minutes until the vegetables are tender but still vibrant.
6. Serve Hot: Ladle the soup into bowls and garnish with your choice of optional toppings, such as sliced red chili, fresh cilantro, Thai basil, or green onions, for added flavor and freshness.

Notes

• Use full-fat coconut milk to achieve a silky, rich broth texture.
• Add rice noodles or tofu to increase heartiness and make the soup more filling.
• Adjust the spice level by increasing or decreasing the amount of Thai red curry paste according to your taste preference.
• For best leftovers, store the broth and dumplings separately to maintain texture and freshness.

Keywords: Thai curry soup, dumpling soup, coconut milk soup, Thai red curry, quick Thai soup, easy soup recipe, dumplings with curry broth