On cold evenings when you crave something cozy yet exotic, nothing hits the spot like curry dumpling soup. This vibrant Thai-inspired dish is a beautiful mash-up of bold red curry flavors, tender dumplings, and silky coconut broth. I first fell in love with a version of this soup while traveling through Bangkok, where street vendors ladled out steaming bowls bursting with aroma and spice. Back home, I adapted it for busy weeknights—adding frozen dumplings for ease but keeping the authentic flavors alive.
Today, I’m thrilled to share my go-to recipe for curry dumpling soup—an irresistible combination of convenience and crave-worthy taste.
Why You’ll Love This Curry Dumpling Soup
- 🌶 Big flavor, minimal effort: Uses store-bought dumplings with homemade flair.
- 🍲 Comforting & nourishing: A warming, satisfying bowl for cool nights.
- 🕒 Quick & easy: Ready in about 30 minutes.
- 🌿 Customizable: Tweak the spice level, swap in veggies, or top with your favorite garnishes.
Ingredients
Here’s what you’ll need to whip up this dreamy bowl of curry comfort:
- 1 tablespoon extra virgin olive oil or avocado oil
- ½ onion, diced
- 4 tablespoons Thai red curry paste
- 3 cloves garlic, finely chopped
- 1 tablespoon chopped ginger (or 1-inch piece)
- 1 tablespoon chopped lemongrass or paste (optional)
- 3 cups chicken broth
- 14 ounces canned coconut milk
- 2 teaspoons fish sauce
- 2 teaspoons sugar
- 1 pound frozen dumplings (potstickers or wontons)
- 1 cup spinach, chopped
- 2 green onions, sliced
- 1 tablespoon cilantro leaves, chopped
- 1 lime
- Toppings: sliced green onions, minced cilantro, Thai basil, fried onions, chile oil or chili crisp
Instructions
Step 1: Sauté the Onions
Heat oil over medium in a 4–5 quart pot or Dutch oven until shimmering. Add diced onions and cook, stirring, for 5 minutes until softened.
Step 2: Add Aromatics
Stir in the Thai red curry paste, ginger, optional lemongrass, and garlic. Cook for 1–2 minutes until fragrant.
Step 3: Add Liquids & Simmer
Increase heat to medium-high. Pour in chicken broth and coconut milk. Bring to a low boil, then reduce to an active simmer, allowing the flavors to meld.
Step 4: Cook Dumplings & Season
Add fish sauce and sugar. Stir in frozen dumplings and cook according to package directions—usually just a few minutes—until cooked through.
Step 5: Finish with Fresh Greens
Turn off the heat. Add spinach, green onions, and cilantro. Let sit until the spinach wilts. Squeeze in the juice of half a lime and stir. Taste and add more lime if desired.
Step 6: Serve & Garnish
Ladle into bowls and top with your favorite garnishes: sliced green onions, cilantro, Thai basil, fried onions, or a drizzle of chili crisp.
Tips for the Best Curry Dumpling Soup
- Dumpling swap: Use potstickers, wontons, or even gyoza—chicken, pork, or veggie all work.
- Make it vegetarian: Use veggie broth, skip fish sauce, and choose veggie dumplings.
- Boost the veggies: Add mushrooms, bok choy, or snap peas.
- Control the spice: Start with 2 tablespoons curry paste if sensitive to heat and adjust up.
Storage & Reheating
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat: Gently warm on the stove over low heat; add a splash of broth if it thickens too much.
Other Recipes to Try
- Thai Coconut Chicken Soup (Tom Kha Gai)
- Spicy Miso Ramen
- Homemade Gyoza (Japanese Dumplings)
- Vegetable Curry with Chickpeas
Final Thoughts
This curry dumpling soup is the ultimate winter soul-soother—rich, aromatic, and layered with flavors that transport you straight to Thailand. It’s a recipe that delivers both comfort and adventure in every bite, making it perfect for busy weeknights or lazy weekends. Once you make it, I promise it’ll earn a regular spot in your cozy meal rotation!
Curry Dumpling Soup
Ingredients
- 1 tablespoon extra virgin olive oil or avocado oil
- ½ onion diced
- 4 tablespoons Thai red curry paste
- 3 cloves garlic finely chopped
- 1 tablespoon chopped ginger or 1-inch piece
- 1 tablespoon chopped lemongrass or paste optional
- 3 cups chicken broth
- 14 ounces canned coconut milk
- 2 teaspoons fish sauce
- 2 teaspoons sugar
- 1 pound frozen dumplings potstickers or wontons
- 1 cup spinach chopped
- 2 green onions sliced
- 1 tablespoon cilantro leaves chopped
- 1 lime
- Toppings: sliced green onions minced cilantro, Thai basil, fried onions, chile oil or chili crisp
Instructions
Step 1: Sauté the Onions
- Heat oil over medium in a 4–5 quart pot or Dutch oven until shimmering. Add diced onions and cook, stirring, for 5 minutes until softened.
Step 2: Add Aromatics
- Stir in the Thai red curry paste, ginger, optional lemongrass, and garlic. Cook for 1–2 minutes until fragrant.
Step 3: Add Liquids & Simmer
- Increase heat to medium-high. Pour in chicken broth and coconut milk. Bring to a low boil, then reduce to an active simmer, allowing the flavors to meld.
Step 4: Cook Dumplings & Season
- Add fish sauce and sugar. Stir in frozen dumplings and cook according to package directions—usually just a few minutes—until cooked through.
Step 5: Finish with Fresh Greens
- Turn off the heat. Add spinach, green onions, and cilantro. Let sit until the spinach wilts. Squeeze in the juice of half a lime and stir. Taste and add more lime if desired.
Step 6: Serve & Garnish
- Ladle into bowls and top with your favorite garnishes: sliced green onions, cilantro, Thai basil, fried onions, or a drizzle of chili crisp.
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