I love how this recipe brings bold, restaurant-quality flavor into a simple, approachable dish. Using frozen dumplings keeps it quick, while the red curry and coconut milk add richness and depth. It’s a complete meal in one bowl, but still easy to customize based on what I have in the fridge.
Quick and easy – Ready in 30–45 minutes with minimal prep
Flavor-packed – Thai-inspired curry broth made with pantry staples
Hearty and satisfying – Dumplings make it filling without needing rice or noodles
Customizable – Adjust the heat, swap the greens, or switch up the dumplings
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
frozen dumplings (gyoza, wontons, or potstickers)
Thai red curry paste
garlic, minced
ginger, minced or grated
onion or shallot, diced
coconut milk (full-fat preferred)
vegetable or chicken broth
fish sauce or soy sauce
baby spinach or other leafy greens
fresh lime juice
fresh herbs (like cilantro or Thai basil) for garnish
optional: lemongrass, chili oil, chili crisp, bean sprouts
Directions
Sauté the aromatics I heat a splash of oil in a large pot over medium heat, then sauté the onion (or shallot), garlic, and ginger until soft and fragrant, about 2–3 minutes.
Add the curry paste I stir in the Thai red curry paste and cook it for another 2–3 minutes to let the flavors bloom.
Pour in the liquids I slowly stir in the broth, then add the coconut milk, mixing well to combine. I let it come to a gentle simmer—never a boil—to avoid curdling.
Season the broth I add fish sauce (or soy sauce) to season the soup with that classic umami depth. At this point, I adjust to taste depending on the curry paste I used.
Cook the dumplings I gently add the frozen dumplings to the simmering soup, making sure not to stir too much. I let them cook undisturbed for 6–8 minutes, or until they float and are heated through.
Add greens and finish Right before serving, I stir in the spinach or other leafy greens. I let them wilt in the residual heat, then finish the soup with a squeeze of lime juice and a handful of fresh herbs.
Serve and enjoy I ladle the soup into bowls and top with optional garnishes like chili crisp, bean sprouts, or extra herbs for added flavor and crunch.
Servings and timing
This recipe serves 4. It takes about 10 minutes to prep and 20–30 minutes to cook, so I can have it on the table in under 45 minutes.
Variations
Change the curry: I swap red curry for green or yellow depending on what I have.
Make it creamy: I sometimes stir in a spoonful of peanut butter for a Thai peanut twist.
Add protein: Grilled tofu, shredded chicken, or even cooked shrimp go well with the broth.
Use noodles: I occasionally add rice noodles or serve it over steamed rice for a heartier meal.
Go spicy: I add extra curry paste or a drizzle of chili oil for more heat.
Storage/Reheating
Fridge: I store leftovers in an airtight container for up to 3 days. The dumplings may soften but the flavors will deepen.
Make ahead: I prep the curry broth without dumplings and store it separately. Then I cook fresh dumplings in it when ready to serve.
Reheat: I warm the soup over medium heat on the stove. If the coconut milk separates, I stir well or add a splash of broth to smooth it out again.
FAQs
Can I use fresh dumplings?
Yes, I reduce the cooking time slightly (usually by 2–3 minutes) depending on the size and filling of the dumplings.
Is this soup very spicy?
It depends on the curry paste I use. I start with less and build up if needed. I can also add chili crisp or hot sauce at the end for extra spice.
What kind of coconut milk should I use?
Full-fat canned coconut milk gives the richest result. I avoid using coconut milk from the refrigerated section—it’s too thin for this soup.
What greens can I use besides spinach?
Baby bok choy, kale, chard, or even napa cabbage all work beautifully.
Can I freeze this soup?
I recommend freezing the broth without dumplings. Then I add fresh or frozen dumplings when reheating to keep them from getting mushy.
Conclusion
This Curry Dumpling Soup is one of those rare recipes that’s both easy and impressive. The broth is rich, spicy, and creamy, while the dumplings make it satisfying enough for dinner. It’s the kind of meal I come back to again and again when I want something warm, fast, and full of flavor.
This cozy curry dumpling soup is packed with tender dumplings, coconut curry broth, and fresh herbs. It’s warm, comforting, and ready in under 30 minutes—perfect for chilly nights!
Author:Sarah
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course, Soup
Method:Simmering, Stovetop
Cuisine:Asian-Inspired, Thai
Ingredients
1 tbsp neutral oil (e.g., avocado or vegetable oil)
2–3 tbsp Thai red curry paste (adjust to taste)
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1 stalk lemongrass, smashed (optional)
1 (14 oz) can full-fat coconut milk
3 cups vegetable or chicken broth
1 tbsp fish sauce (or soy sauce/coconut aminos)
1 tsp sugar
1 (10–12 oz) package frozen dumplings (gyoza, wontons, or potstickers)
2 cups fresh spinach or baby bok choy
1 tbsp lime juice (plus more for serving)
Fresh herbs (cilantro, Thai basil, or green onions), for garnish
Chili oil or chili crisp (optional, for heat)
Instructions
Sauté aromatics: In a large pot over medium heat, warm oil. Add curry paste, garlic, ginger, and lemongrass (if using). Sauté for 2–3 minutes until fragrant.
Make broth: Slowly stir in coconut milk and broth. Bring to a gentle simmer and stir in fish sauce and sugar. Simmer for 5 minutes.
Add dumplings: Carefully drop in frozen dumplings. Let them cook undisturbed for 5–7 minutes, or until cooked through and floating.
Finish soup: Stir in spinach and lime juice. Let spinach wilt for 1 minute.
Serve: Ladle soup into bowls. Garnish with herbs, extra lime juice, and chili oil or crisp if desired.
Notes
Adjust spice: Use more or less curry paste depending on heat level and brand strength.
Dumpling swap: Use fresh dumplings (adjust cook time down) or vegetarian ones for a meat-free version.
Make-ahead tip: Prepare the broth ahead of time and add dumplings fresh before serving to keep their texture.
Flavor tip: Add a splash of white wine or pinch of turmeric for a deeper flavor profile.
