Name: Thai Coconut Curry Dumpling Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 20 frozen dumplings or potstickers; 1 tablespoon vegetable oil; 4 garlic cloves, grated; 1 teaspoon grated ginger; 4 cups chicken broth or vegetable broth; 1 can (14 oz) full-fat coconut milk; 1 tablespoon low-sodium soy sauce; 1 tablespoon fish sauce; 1 teaspoon toasted sesame oil; 3 tablespoons Thai red curry paste; 1 teaspoon brown sugar; 2 tablespoons lime juice; Optional vegetables: spinach, mushrooms, carrots, bok choy, edamame, baby corn; Chopped chives or green onions, for topping

This Thai Coconut Curry Dumpling Soup is a fragrant and creamy dish that balances spicy red curry, silky coconut milk, and savory dumplings in a deeply comforting bowl. It’s the kind of meal I crave when I want something quick yet bold and satisfying.

Why I Love This Recipe

I love how easily this soup comes together without sacrificing flavor. The red curry paste gives the broth a spicy, aromatic base, while the coconut milk adds richness and balance. Toss in some frozen dumplings, and I’ve got a filling, flavorful meal in just 15 minutes. It’s one of my go-to recipes for busy days or chilly evenings.

Ingredients

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

20 frozen dumplings or potstickers
1 tablespoon vegetable oil
4 garlic cloves, grated
1 teaspoon grated ginger
4 cups chicken broth or vegetable broth
1 can (14 oz) full-fat coconut milk
1 tablespoon low-sodium soy sauce
1 tablespoon fish sauce
1 teaspoon toasted sesame oil
3 tablespoons Thai red curry paste
1 teaspoon brown sugar
2 tablespoons lime juice
Optional vegetables: spinach, mushrooms, carrots, bok choy, edamame, baby corn
Chopped chives or green onions, for topping

Directions

Bring a large pot of salted water to a boil.
While the water heats, warm the oil in a separate large pot over medium heat. Add garlic and ginger, sautéing for about 30 seconds until fragrant.
Pour in the broth and coconut milk. Stir in the soy sauce, fish sauce, sesame oil, red curry paste, brown sugar, and lime juice. Mix until the curry paste is dissolved and bring to a simmer.
Add any quick-cooking vegetables at this stage if using. Simmer for 5–7 minutes.
Cook the frozen dumplings in the boiling water according to the package instructions, usually 2–3 minutes. Drain.
Divide the dumplings between bowls and ladle the hot curry broth over them.
Top with chives or green onions and serve immediately.

Servings and Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Swap in shrimp, tofu, or shredded chicken for added protein.
Use green curry paste for a different flavor profile.
Add noodles like rice vermicelli or udon for a heartier soup.
Use only soy sauce and skip fish sauce for a vegetarian version.
Add chili oil or fresh sliced chilis for extra heat.

Storage/Reheating

Store the broth and dumplings separately in airtight containers in the refrigerator for up to 3 days.
Reheat the broth on the stove over medium heat until hot.
Warm dumplings separately in a steamer or microwave just before serving.
Freeze leftover broth for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Can I use homemade dumplings?

Yes, I can use homemade dumplings if I prefer. Just make sure they’re fully cooked before adding them to the soup.

Is this recipe vegetarian?

It can be. I just use vegetable broth and skip the fish sauce or replace it with extra soy sauce or a plant-based alternative.

What vegetables work best in this soup?

I like using spinach, bok choy, mushrooms, or shredded carrots because they cook quickly and absorb flavor well.

How do I make it spicier?

I add more red curry paste or stir in a spoonful of chili garlic sauce or sambal oelek for an extra kick.

Can I make this soup ahead of time?

I usually make the broth ahead and store it in the fridge. I cook the dumplings fresh when I’m ready to serve so they stay firm and don’t get soggy.

Conclusion

Thai Coconut Curry Dumpling Soup is my shortcut to a cozy, satisfying meal without spending hours in the kitchen. It’s rich, spicy, and packed with flavor—perfect for those moments when I need something delicious and comforting fast. Once I made it the first time, it quickly earned a spot in my regular rotation.