Name: Delicious Curry Dumpling Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon extra virgin olive oil or avocado oil; 1/2 onion, diced; 4 tablespoons Thai red curry paste; 3 cloves garlic, finely chopped; 1 tablespoon chopped ginger (paste or approximately a 1-inch piece); 1 tablespoon chopped lemongrass or paste (optional); 3 cups chicken broth; 14 ounces coconut milk from a can; 2 teaspoons fish sauce; 2 teaspoons sugar; 1 pound frozen dumplings (such as potstickers or wontons); 1 cup spinach, chopped; 2 green onions, sliced; 1 tablespoon cilantro leaves, chopped; 1 lime; Diagonally sliced green onions; Minced cilantro leaves; Chopped Thai basil; Fried onions; Chile oil or chili crisp

Jump to Recipe

Introduction

This Delicious Curry Dumpling Soup combines fragrant Thai flavors with comforting dumplings in a creamy coconut broth. It’s a quick and satisfying meal perfect for cozy nights or impressing friends with minimal effort.

A white bowl filled with about ten plump, folded dumplings floating in a creamy, bright orange soup with a smooth texture. The soup has a rich, slightly speckled surface showing a mix of spices. On top of the dumplings, there is a generous sprinkle of chopped green herbs and scallions, adding a fresh, leafy texture and bright green color contrast. A vibrant lime wedge rests on the edge of the bowl, adding a pop of green and a hint of citrus. The bowl is set on a white marbled surface with a white textured cloth nearby, giving a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon extra virgin olive oil or avocado oil
1/2 onion, diced
4 tablespoons Thai red curry paste
3 cloves garlic, finely chopped
1 tablespoon chopped ginger (paste or approximately a 1-inch piece)
1 tablespoon chopped lemongrass or paste (optional)
3 cups chicken broth
14 ounces coconut milk from a can
2 teaspoons fish sauce
2 teaspoons sugar
1 pound frozen dumplings (such as potstickers or wontons)
1 cup spinach, chopped
2 green onions, sliced
1 tablespoon cilantro leaves, chopped
1 lime
Optional toppings: diagonally sliced green onions, minced cilantro leaves, chopped Thai basil, fried onions, chile oil or chili crisp

Instructions

Step 1: Heat the oil over medium heat in a 4 to 5 quart soup pot or Dutch oven until shimmering. Add the diced onions and sweat them, stirring frequently, for about 5 minutes until softened.
Step 2: Add the Thai red curry paste, ginger, optional lemongrass, and garlic to the pot. Stir and cook for 1-2 minutes until fragrant and well combined with the onions.
Step 3: Increase heat to medium-high and pour in the chicken broth and coconut milk. Bring the soup to a low boil, then reduce heat to maintain a gentle simmer, allowing flavors to blend.
Step 4: Stir in the fish sauce and sugar. Add the frozen dumplings to the simmering soup. Cook the dumplings according to package instructions, usually just a few minutes until heated through.
Step 5: Turn off the heat. Stir in the chopped spinach, sliced green onions, and cilantro. Let the soup sit briefly until the spinach wilts. Squeeze the juice of half a lime into the soup, taste, and add more lime juice if desired.
Step 6: Ladle the soup into bowls and garnish with your favorite toppings such as fresh herbs, fried onions, or a drizzle of chile oil. Serve hot and enjoy.

Tips & Variations

For a vegetarian version, substitute vegetable broth and use tofu or vegetable dumplings instead of meat-filled ones.
If you prefer a spicier soup, add more Thai red curry paste or a pinch of chili flakes.
Fresh lemongrass adds authentic flavor, but you can leave it out if it’s unavailable.
Try adding other greens like bok choy or kale for extra nutrients.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the coconut milk. Dumplings may soften over time but will still taste delicious.

How to Serve

A white bowl filled with a creamy orange soup that covers about one and a half layers of light beige dumplings with ruffled edges. Bright green chopped cilantro pieces are sprinkled over the dumplings and soup, adding contrast. A silver spoon scoops up one dumpling near the top right of the bowl. The background shows a blurred white marbled surface with a cut lime and some leafy herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings can be used and typically require a shorter cooking time. Add them to the simmering soup and cook until they float and are tender, usually 3-5 minutes.

What can I substitute for fish sauce?

If you prefer a vegetarian option or don’t have fish sauce, soy sauce or tamari can be used as a substitute, though the flavor will be slightly different.