Dumpling Thai Curry Soup

Dumpling Thai Curry Soup is one of my favorite cozy meals when I want bold flavor and soothing comfort in one bowl. It brings together the rich, spicy warmth of Thai red curry with tender dumplings and creamy coconut broth for a dish that’s satisfying, fragrant, and packed with personality.

Why You’ll Love This Recipe

I love this soup because it’s quick to make, full of vibrant Thai flavors, and a fun twist on classic dumpling soup. The curry paste adds depth and spice, the coconut milk brings creaminess, and the dumplings make it feel hearty and complete. It’s perfect for weeknights when I want something flavorful without too much fuss.

ingredients

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

• Frozen dumplings (pork, chicken, or veggie)

• Red Thai curry paste

• Coconut milk (full-fat for creaminess)

• Chicken or vegetable broth

• Garlic, minced

• Ginger, grated

• Yellow onion, chopped

• Carrots, sliced

• Baby spinach or bok choy

• Fish sauce or soy sauce

• Lime juice

• Olive oil or coconut oil

• Fresh cilantro or Thai basil (for garnish)

• Sliced chili or red pepper flakes (optional, for heat)

directions

1. I heat oil in a large pot over medium heat and sauté the onion, garlic, and ginger until soft and fragrant—about 3–4 minutes.

2. I stir in the red curry paste and cook for another minute to let the flavors bloom.

3. I pour in the broth and coconut milk, then bring the soup to a gentle simmer.

4. I add the carrots and let them cook for about 5 minutes until just tender.

5. I drop in the frozen dumplings and simmer according to the package instructions, usually about 6–8 minutes.

6. I stir in fish sauce or soy sauce and a squeeze of lime juice, then add the spinach or bok choy and let it wilt.

7. I taste and adjust the seasoning with more lime or salt if needed.

8. I ladle the soup into bowls and top with fresh herbs and chili for extra heat, if I’m in the mood.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 20 minutes to cook, so I have it ready in 30 minutes.

Variations

Sometimes I use homemade dumplings or swap in wontons. I’ve also added mushrooms, bell peppers, or shredded chicken for a protein boost. If I want it creamier, I add more coconut milk; for extra spice, I toss in fresh chilies or a spoon of chili garlic sauce. I’ve even used green curry paste for a different flavor profile.

storage/reheating

I store leftovers in the fridge for up to 3 days. The dumplings may soften slightly, but the flavor is still great. To reheat, I warm the soup gently on the stove, adding a splash of broth or water if it thickens too much.

FAQs

Can I use homemade dumplings?

Absolutely. I just make sure they’re fully sealed and adjust the simmering time to ensure they’re cooked through.

What kind of curry paste should I use?

I typically use red Thai curry paste, but green or yellow works too depending on the flavor I want.

Is this soup spicy?

It can be! Red curry paste has a kick, but I control the heat by using less paste or adding extra coconut milk to mellow it out.

Can I make this vegan?

Yes. I use vegetable broth, veggie dumplings, soy sauce instead of fish sauce, and all plant-based ingredients.

What can I serve with this soup?

I often serve it on its own, but jasmine rice or a side of crispy tofu makes it even more filling.

Conclusion

Dumpling Thai Curry Soup is my kind of weeknight wonder—rich, spicy, and soul-satisfying. It comes together fast, uses easy ingredients, and always leaves me feeling warm and content. Whether I’m making it for a quick dinner or to impress guests, this soup always delivers big flavor in a cozy bowl.