Delicious Curry Dumpling Soup

I love this aromatic, Thai-inspired curry dumpling soup—it’s creamy, lightly spicy, and packed with flavor. Using frozen dumplings makes it effortless, and the coconut-curry broth warms me right to the core.

Why You’ll Love This Recipe

I enjoy how quick and satisfying this dish is. In just about 15 minutes, I get a rich, flavorful broth that’s deeply comforting. I can customize it easily—swap dumplings, add veggies, and adjust heat to my mood. Plus, it’s a one‑pot wonder with all pantry staples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Dumplings (frozen gyozas, potstickers, wontons, etc.)

• Vegetable oil

• Garlic, grated

• Ginger, grated

• Chicken broth

• Coconut milk (full-fat, unsweetened)

• Low-sodium soy sauce

• Fish sauce

• Toasted sesame oil

• Thai red curry paste

• Brown sugar

• Lime juice

• Optional toppings: chopped chives, Thai basil, cilantro

• Optional veggies: spinach, bok choy, shredded carrots, broccoli

Directions

1. Heat vegetable oil in a large pot over medium heat.

2. Add the grated garlic and ginger; sauté about 30 seconds until fragrant.

3. Pour in the chicken broth and coconut milk.

4. Stir in soy sauce, fish sauce, sesame oil, brown sugar, Thai red curry paste, and lime juice until the curry paste dissolves.

5. Bring the soup to a boil, then reduce to a simmer and let it steep for about 5 minutes.

6. While the broth simmers, boil the dumplings separately per package instructions (usually 2–3 minutes), then drain.

7. Divide the dumplings into bowls, ladle the hot soup over them, garnish with chives or herbs, add optional veggies if desired, and serve.

Servings and timing

• Servings: about 4 bowls

• Prep time: ~5 minutes

• Cook time: ~10 minutes

• Total time: ~15 minutes

Variations

• Leak-in veggies: Toss in spinach, bok choy, mushrooms, or snap peas into the simmering soup.

• Adjust the heat: Use 1 tablespoon curry paste for mild, up to 3–4 tablespoons for a fiery kick.

• Different dumplings: Swap gyozas for chicken, shrimp, or veggie dumplings.

• Extra crunch: Pan-fry dumplings after boiling for a crispy finish.

• Creamier broth: Stir in a splash of heavy cream or extra coconut milk.

Storage/reheating

I store broth and dumplings separately in airtight containers. The broth keeps up to 3 days in the fridge; dumplings, a couple of days. To reheat, warm the broth gently and add freshly cooked or reheated dumplings. I also freeze the broth (without dumplings) for up to 3 months—just thaw, heat, and cook dumplings right before serving.

FAQs

How spicy is this soup?

I find it pleasantly warm with 1 tablespoon of curry paste. I crank up to 3–4 tablespoons for extra heat, or add sambal if I want more kick.

Can I cook the dumplings directly in the soup?

Yes—but cooking dumplings separately helps preserve their texture. If I cook them in the soup, they may absorb too much liquid and fall apart if left in too long.

Can I make this vegetarian?

Absolutely. I swap chicken broth with vegetable broth and fish sauce with soy sauce or tamari. The flavor stays rich and satisfying.

What other garnishes work well?

I like topping with fresh cilantro, Thai basil, bean sprouts, sliced chili, lime wedges, or a drizzle of chili oil for added flair.

Can I prep this ahead?

Yes—I make the broth up to three days in advance and reheat when ready. I always cook dumplings fresh to avoid sogginess.

Conclusion

I adore how this curry dumpling soup comes together so quickly yet delivers deep, comforting flavors. It’s easy to adapt—swap dumplings, tweak spice, load up on veggies. Whether I’m after a simple weeknight dinner or a cozy bowl for chilly days, this soup always hits the spot.