Thai Red Curry Dumpling Soup

Thai Red Curry Dumpling Soup is a bold, comforting dish that combines the fragrant heat of red curry with tender dumplings floating in a creamy coconut broth. It’s a one-pot meal packed with flavor, warmth, and texture—from silky broth and chewy dumplings to crisp veggies and fresh herbs. I love how quickly it comes together while delivering restaurant-quality taste right at home.

Why You’ll Love This Recipe

I love how this soup blends two of my favorite things: rich Thai curry and dumplings. The broth is aromatic and velvety thanks to coconut milk, and the dumplings make it hearty enough to be a full meal. I can adjust the spice level easily, and the ingredients are flexible depending on what I have on hand. It’s the kind of bowl that feels both exotic and comforting—perfect for a cozy dinner or impressive enough to serve to guests.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Store-bought or homemade dumplings (pork, chicken, veggie, or shrimp)

• Thai red curry paste

• Garlic

• Ginger

• Yellow onion or shallots

• Coconut milk (full-fat for creaminess)

• Chicken or vegetable broth

• Fish sauce

• Lime juice

• Brown sugar

• Baby spinach or bok choy

• Carrots (julienned or thinly sliced)

• Mushrooms (shiitake or button)

• Fresh basil or cilantro

• Green onions

• Neutral oil (like avocado or vegetable oil)

directions

1. Sauté aromatics: I heat oil in a large pot and sauté chopped onion, garlic, and ginger until softened and fragrant. Then I stir in the red curry paste and cook it briefly to deepen the flavor.

2. Build the broth: I pour in the coconut milk and broth, then stir in fish sauce, lime juice, and a bit of brown sugar to balance the flavors. I bring it to a gentle simmer.

3. Cook the dumplings: I add the dumplings directly into the simmering broth and let them cook through—usually about 5–8 minutes, depending on size and type.

4. Add the veggies: I stir in mushrooms and carrots first, then toss in baby spinach or bok choy right at the end so they wilt gently.

5. Finish and serve: I ladle the soup into bowls and top it with fresh herbs, sliced green onions, and an extra squeeze of lime for brightness.

Servings and timing

This soup serves 4.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I like switching up the dumplings based on what I have—sometimes I use spicy pork gyoza, other times veggie potstickers. I’ve also added rice noodles to bulk it up or used kale instead of spinach. For a vegan version, I use veggie dumplings, vegetable broth, and soy sauce in place of fish sauce.

storage/reheating

I store leftovers in the fridge for up to 3 days. The dumplings may soften slightly, but the flavors only get better. To reheat, I warm it gently on the stove or in the microwave. If the soup thickens, I splash in a little broth or water to loosen it up.

FAQs

Can I use frozen dumplings?

Yes, I often use frozen dumplings straight from the freezer. I just simmer them a few extra minutes until fully cooked.

Is Thai red curry very spicy?

It has a medium level of heat. I adjust by starting with a smaller amount of curry paste and adding more to taste.

Can I make this soup ahead of time?

Yes, but I recommend cooking the dumplings fresh just before serving so they don’t get soggy.

What can I use instead of fish sauce?

I substitute soy sauce or tamari for a similar umami flavor, especially when making the soup vegetarian.

Can I add protein like chicken or tofu?

Absolutely. I sometimes add sliced cooked chicken or pan-fried tofu cubes for extra protein.

Conclusion

Thai Red Curry Dumpling Soup is one of those meals that hits every note—spicy, creamy, hearty, and fresh. It’s fast, flexible, and packed with bold Thai flavors. Whether I’m making a quick weeknight dinner or treating myself to a cozy meal, this soup always leaves me deeply satisfied.