Name: Creamy Thai Red Curry Dumpling Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 tbsp extra virgin olive oil or avocado oil; 1/2 medium onion, diced; 3–4 cloves garlic, minced; 1 tbsp minced fresh ginger; 4 tbsp Thai red curry paste; 3 cups chicken broth (or veggie broth); 14 oz (1 can) coconut milk; 2 tsp fish sauce (or soy sauce/coconut aminos); 2 tsp sugar; 1 lb frozen dumplings (potstickers, gyoza, or wontons); 1 cup fresh spinach (or bok choy); 2 green onions, sliced; 1 lime (juice and wedges); Optional garnishes: cilantro leaves, Thai basil, chili oil or chili crisp

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This Creamy Thai Red Curry Dumpling Soup is my go-to comfort food when I want something warm, rich, and satisfying—but still a little adventurous. It combines frozen dumplings with a bold coconut curry broth filled with the aromas of ginger, garlic, and red curry paste. Finished with fresh greens and a squeeze of lime, it’s a cozy one-pot meal that comes together in under an hour. Whether it’s a chilly night or I just need something soul-soothing fast, this dish always hits the spot.

Creamy Thai Red Curry Dumpling Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon extra virgin olive oil or avocado oil

½ medium onion, diced

3–4 cloves garlic, minced

1 tablespoon minced fresh ginger

4 tablespoon Thai red curry paste

3 cups chicken broth (or veggie broth)

14 oz (1 can) coconut milk

2 teaspoon fish sauce (or soy sauce/coconut aminos)

2 teaspoon sugar

1 lb frozen dumplings (potstickers, gyoza, or wontons)

1 cup fresh spinach (or bok choy)

2 green onions, sliced

1 lime (juice and wedges)

Optional garnishes: cilantro leaves, Thai basil, chili oil or chili crisp

Directions

I start by warming oil in a large soup pot over medium heat. Then I add the diced onion and cook it for 3 to 4 minutes until it begins to soften.

Next, I stir in the red curry paste along with the garlic and ginger. I let it cook for 1 to 2 minutes until fragrant and well combined.

I pour in the chicken broth and coconut milk, stir it all together, and add the fish sauce and sugar. Once it’s mixed, I bring the soup to a gentle simmer.

Now I add the frozen dumplings directly into the simmering broth. I cook them according to the package instructions—usually 5 to 8 minutes—until they’re floating and heated through.

I stir in the spinach and green onions, letting them wilt into the soup. Then I squeeze in the juice of one lime and adjust the seasoning to my taste.

Finally, I ladle the soup into bowls and top it off with garnishes like cilantro, Thai basil, and chili oil. A wedge of lime on the side brings it all together.

Servings and timing

This recipe makes about 4 servings.

Prep time: 15 minutes

Cooking time: 25–30 minutes

Total time: 40–45 minutes

Calories: Approximately 400 kcal per serving

Variations

I sometimes switch the dumplings for wontons filled with shrimp or chicken for a different flavor.

For extra protein, I might stir in shredded rotisserie chicken or tofu cubes before adding the dumplings.

If I want more veggies, I add sliced mushrooms or shredded carrots along with the onion.

For a spicier broth, I add a bit more curry paste or a spoonful of chili crisp when serving.

When I want it vegetarian, I use veggie broth and coconut aminos instead of fish sauce.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over medium-low heat or in the microwave in short bursts. If the soup has thickened in the fridge, I add a splash of broth or water to loosen it. I try not to overcook the dumplings during reheating so they stay tender.

FAQs

What kind of dumplings work best for this soup?

I use frozen potstickers, gyoza, or wontons—whatever I have on hand. Pork, chicken, and veggie varieties all work well in this broth.

Can I make this soup vegetarian?

Yes, I make it vegetarian by using vegetable broth and swapping the fish sauce for soy sauce or coconut aminos.

Is Thai red curry paste very spicy?

It has a medium level of heat. If I’m sensitive to spice, I start with less and add more to taste.

Can I make this soup ahead of time?

Yes, but I usually hold off on adding the dumplings until I’m reheating so they don’t get too soft. The broth keeps well in the fridge for up to 3 days.

What greens can I substitute for spinach?

I often use bok choy, kale, or even napa cabbage if I don’t have spinach on hand. Any quick-cooking leafy green will work.

Conclusion

Creamy Thai Red Curry Dumpling Soup is everything I crave in a single bowl: creamy, spicy, savory, and deeply comforting. With just a few pantry staples and frozen dumplings, I can whip up a nourishing, flavor-packed meal in under an hour. It’s perfect for busy weeknights or when I want something warm and cozy without spending all evening in the kitchen.

📖 Recipe:

Creamy Thai Red Curry Dumpling Soup

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Halal

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Description

This Creamy Thai Red Curry Dumpling Soup is a rich, cozy one-pot meal featuring frozen dumplings in a flavorful coconut curry broth infused with garlic, ginger, and Thai red curry paste. It's a quick and satisfying dish perfect for chilly nights or when you're craving something soul-soothing with bold flavor.

Instructions

Heat oil in a large soup pot over medium heat. Add diced onion and cook for 3–4 minutes until softened.
Stir in garlic, ginger, and Thai red curry paste. Cook for 1–2 minutes until fragrant.
Add chicken broth, coconut milk, fish sauce, and sugar. Stir to combine and bring to a gentle simmer.
Add frozen dumplings directly to the simmering broth. Cook according to package instructions, usually 5–8 minutes, until cooked through and floating.
Stir in spinach and green onions. Let them wilt into the soup.
Squeeze in the juice of one lime and adjust seasoning to taste.
Ladle soup into bowls and garnish with cilantro, Thai basil, chili oil, and lime wedges if desired.