Curry Dumpling Soup Recipe

Introduction

Curry dumpling soup is a cozy, Asian-inspired dish perfect for chilly evenings. Tender dumplings float in a rich coconut curry broth, creating a warm and comforting meal that comes together in under 45 minutes. It’s a great option for a quick weeknight dinner or an inviting dish to serve friends.

Ingredients

• 3 cups chicken broth
• 3 garlic cloves, finely chopped
• 1 tbsp chopped ginger
• 4 tbsp Thai red curry paste
• 14 fl oz full-fat coconut milk
• 1 tbsp olive oil
• 2 tsp sugar
• 1 lime
• 2 tsp fish sauce
• 1 tbsp chopped lemongrass (optional)
• 1/2 onion, diced
• 1 cup chopped spinach
• 2 green onions, sliced
• 1 tbsp chopped cilantro
• 1 lb frozen dumplings (chicken or pork preferred)

For the garnish:

• Green onions, diagonally sliced
• Minced cilantro
• Chile oil or chili crisp
• Fried onions
• Chopped Thai basil

Instructions

1. Step 1: Heat olive oil over medium heat in a large soup pot until shimmering. Add diced onion and sweat until soft, about 5 minutes, stirring frequently.
2. Step 2: Stir in red curry paste, chopped ginger, garlic, and optional lemongrass. Cook for 1-2 minutes until fragrant and well combined.
3. Step 3: Pour in chicken broth and coconut milk. Increase heat to medium-high and bring to a low boil, then reduce heat to simmer to blend flavors.
4. Step 4: Add fish sauce and sugar, then gently add frozen dumplings. Let the soup return to a simmer and cook dumplings according to package instructions, usually a few minutes until they float.
5. Step 5: Turn off heat and stir in chopped spinach, green onions, and cilantro. Allow spinach to wilt naturally. Squeeze juice from half a lime into the soup and adjust seasoning with more lime if desired.
6. Step 6: Ladle soup into bowls and garnish with green onions, cilantro, chile oil, fried onions, and Thai basil. Serve hot and enjoy.

Tips & Variations

• Start with 2-3 tablespoons of curry paste and adjust to your preferred spice level.
• Substitute green curry paste or try 2-3 tablespoons of curry powder mixed with 1 tablespoon tomato paste in a pinch.
• If you don’t have fish sauce, use soy sauce or coconut aminos, adjusting saltiness to taste.
• Use baby bok choy, kale, or other leafy greens instead of spinach for variety.
• Fresh dumplings can be used—just reduce cooking time accordingly.
• Sauté curry paste and aromatics well to avoid a raw, harsh flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Dumplings may soften over time but the flavors will deepen. To reheat, warm the soup gently over medium-low heat, stirring occasionally and adding a splash of broth if needed. Coconut milk might separate; stir well to recombine. For best texture, store curry base and dumplings separately if making ahead.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dumplings?

Yes, any Asian dumplings like gyoza, wontons, or potstickers work well. Just adjust the cooking time as needed, especially if using fresh dumplings.

What if I don’t have Thai red curry paste?

You can substitute green curry paste or use a mix of curry powder and tomato paste. The flavor will differ but the soup will still be delicious.

Curry Dumpling Soup Recipe

Print Recipe

★★★★★

4.4 from 117 reviews

This Delicious Curry Dumpling Soup is a cozy, Asian-inspired dish perfect for chilly evenings. Featuring tender, store-bought dumplings in a rich, creamy coconut red curry broth, this soup combines quick preparation with vibrant flavors from garlic, ginger, lemongrass, and fresh herbs. It’s a satisfying weeknight meal that delivers authentic Thai-style tastes with minimal effort, customizable in spice level and toppings to suit your preferences.

• Author: Sophie
• Prep Time: 10-15 minutes
• Cook Time: 20-30 minutes
• Total Time: 30-45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

For the Soup:

• 3 cups chicken broth (preferably Swanson)
• 3 garlic cloves, finely chopped
• 1 tbsp fresh ginger, minced
• 4 tbsp Thai red curry paste
• 14 fl oz full-fat coconut milk
• 1 tbsp olive oil
• 2 tsp sugar
• 1 lime (juice only)
• 2 tsp fish sauce
• 1 tbsp chopped lemongrass (optional)
• 1/2 onion, diced
• 1 cup chopped spinach
• 2 green onions, sliced
• 1 tbsp chopped cilantro
• 1 lb frozen dumplings (chicken or pork preferred)

For the Garnish:

• Green onions, diagonally sliced
• Minced cilantro
• Chile oil or chili crisp (e.g., Laoganma Spicy Chili Crisp)
• Fried onions
• Chopped Thai basil

Instructions

1. Sauté the Onions: Heat olive oil over medium heat in a 4 to 5 quart soup pot or Dutch oven until shimmering. Add diced onions and sweat them, stirring frequently, for about 5 minutes or until softened.
2. Incorporate Aromatics: Add the Thai red curry paste, minced ginger, chopped garlic, and optional lemongrass to the onions. Stir and cook for 1-2 minutes until fragrant and well blended, developing deep flavors.
3. Add Liquids and Simmer: Increase heat to medium-high and pour in chicken broth and coconut milk. Bring the soup to a gentle boil, then reduce to maintain an active simmer. This step helps combine and deepen the curry flavors.
4. Add Dumplings and Season: Stir in fish sauce and sugar, then gently add the frozen dumplings to the simmering soup. Cook according to dumpling package instructions, typically a few minutes until dumplings float, ensuring not to stir excessively to avoid breaking them apart.
5. Add Fresh Ingredients: Turn off the heat and add chopped spinach, sliced green onions, and chopped cilantro to the pot. Allow the residual heat to wilt the greens naturally, preserving their bright color. Squeeze juice from half a lime into the soup and stir well. Adjust lime juice to taste for extra zing.
6. Serve and Garnish: Ladle the hot soup into bowls and top with your preferred garnishes such as diagonally sliced green onions, minced cilantro, chile oil or chili crisp, fried onions, and chopped Thai basil. Enjoy immediately for the richest flavor and texture.

Notes

• Use store-bought frozen dumplings such as gyoza, wontons, or potstickers; fresh dumplings can be used by adjusting the cooking time.
• Adjust curry paste quantity to control spiciness—start with less if using potent brands from Asian markets.
• Substitute fish sauce with soy sauce or coconut aminos if needed, adjusting quantity for saltiness.
• Full-fat coconut milk yields the best creaminess, but light coconut milk works with less richness.
• Do not stir dumplings frequently while cooking to prevent breaking.
• Add leafy greens last to maintain vibrant color and prevent overcooking.
• Leftover soup keeps up to 3 days refrigerated; for best texture, cook dumplings fresh before serving leftovers.
• To reheat, warm gently over medium-low heat, stirring occasionally; add broth if soup thickens and stir coconut milk well if separated.

Keywords: curry dumpling soup, Thai soup, coconut curry soup, quick dinner, easy Asian soup, dumpling recipe, weeknight meal, red curry paste soup, cozy soup