Name: Thai Red Curry Dumpling Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 tbsp neutral oil (canola or avocado); 1 tbsp Thai red curry paste; 1 tsp freshly grated ginger; 1 clove garlic, minced; 4 cups chicken or vegetable broth; 1 (13.5 oz) can full-fat coconut milk; 1 tbsp fish sauce (or soy sauce for vegetarian); 1 tsp sugar; 2 tsp lime juice; 8–10 frozen dumplings or pot stickers; 1 cup sliced mushrooms (shiitake or cremini); 1 cup baby spinach or bok choy; Sliced red chili; Fresh cilantro; Thai basil; Green onions

Jump to Recipe· 3.9 from 15 reviews

I absolutely adore sharing this Thai Red Curry Dumpling Soup Recipe with friends because it perfectly combines the creamy, spicy warmth of red curry with the chewy, comforting texture of dumplings. Every time I make it, the kitchen fills with incredible aromas and I know I’m in for a cozy, satisfying meal. The rich coconut broth hugs each dumpling like a comforting hug, and the fresh herbs on top bring that punch of brightness that keeps me coming back for more. It’s one of those recipes that feels indulgent but is surprisingly simple to pull together.

Why You’ll Love This Thai Red Curry Dumpling Soup Recipe

From the first spoonful, I’m hooked on the flavor profile of this soup. The thai red curry paste gives it that vibrant, aromatic spice that is perfectly balanced by the creamy coconut milk, creating a luscious and smooth broth that’s just begging to be savored. The blend of ginger, garlic, fish sauce, and lime juice adds layers of depth — tangy, savory, and just a hint of sweetness — making every bite truly exciting and comforting at the same time.

What I find so delightful about this recipe is how easy it is to prepare. It’s a one-pot wonder that comes together in under 30 minutes, which is a total game changer on busy nights. You just sauté your aromatics, add your broth and coconut milk, toss in frozen dumplings, and finish with some fresh veggies. It’s satisfying to know that such a comforting, restaurant-quality soup can be on your table quickly, and it’s perfect for dinners with family, meal preps, or even impressing guests without breaking a sweat. Honestly, this Thai Red Curry Dumpling Soup Recipe stands out because it’s soul-warming, vibrant, and so effortless.

Ingredients You’ll Need

A white round pot filled with a creamy orange soup with leafy green vegetables and chunks of white fish. Lime slices float on top, adding a fresh green and yellow touch. A wooden spoon rests inside the pot, mixing the soup. The pot is on a white marbled surface with some green herbs and lime wedges nearby. A woman's hand holds the wooden spoon gently in the soup. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Thai Red Curry Dumpling Soup Recipe are straightforward but essential in creating a broth that’s creamy, spicy, and full of vibrant flavor. Each ingredient plays its part, from the rich coconut milk that adds silkiness to the fresh lime juice brightening the whole dish.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

1 tbsp neutral oil (canola or avocado): The perfect carrier for toasting the curry paste and aromatics to release their flavors.
1 tbsp Thai red curry paste: The star spice that creates the bold, spicy foundation of the broth.
1 tsp freshly grated ginger: Adds zesty warmth and a touch of brightness that lifts the soup.
1 clove garlic, minced: Essential for depth and that irresistibly savory aroma.
4 cups chicken or vegetable broth: The flavorful base that ties everything together.
1 (13.5 oz) can full-fat coconut milk: Gives a creamy, silky-rich texture and balances the spice perfectly.
1 tbsp fish sauce (or soy sauce for vegetarian): Infuses umami and a salty depth to make the broth more complex.
1 tsp sugar: Balances the savory and spicy notes in the soup.
2 tsp lime juice: Adds fresh acidity to brighten the flavors and cut through the richness.
8–10 frozen dumplings or pot stickers: Tender, chewy pockets that soak up the curry broth beautifully.
1 cup sliced mushrooms (shiitake or cremini): Adds earthiness and a meaty texture for contrast.
1 cup baby spinach or bok choy: Brings freshness, vibrant color, and a gentle crunch to the soup.
Optional Toppings (sliced red chili, fresh cilantro, Thai basil, green onions): These garnishes add lively pops of flavor that make each bowl unique.

Directions

Step 1: Heat your neutral oil in a soup pot over medium heat. Once warm, add the Thai red curry paste along with the minced garlic and freshly grated ginger. Stir everything for 1–2 minutes until the mixture becomes fragrant and the oil slightly separates, releasing all those wonderful aromas.

Step 2: Pour in the chicken or vegetable broth and the full-fat coconut milk. Stir thoroughly so the curry paste is well incorporated into the liquid, creating a beautiful reddish creamy broth. Increase the heat slightly and bring this mixture to a gentle simmer, letting the flavors meld.

Step 3: Season the broth by adding the fish sauce (or soy sauce if vegetarian), sugar, and lime juice. I like to taste here and adjust any seasoning — sometimes I add a little more lime for extra zing or a touch more fish sauce for depth.

Step 4: Carefully add your frozen dumplings to the simmering broth. Make sure they have enough room to cook evenly and don’t stick together. Let them cook for 6–8 minutes or according to the package instructions until they’re tender and fully cooked through.

Step 5: In the last few minutes, stir in the sliced mushrooms and baby spinach or bok choy. Cook for an additional 2 minutes just until the greens are wilted and the mushrooms are tender but still have some bite.

Step 6: Ladle the soup into bowls while it’s piping hot. Top each serving with your favorite garnishes like fresh cilantro, Thai basil, sliced red chili for heat, and chopped green onions for a pop of color and freshness. Serve immediately and enjoy!

Servings and Timing

This Thai Red Curry Dumpling Soup Recipe yields about 4 hearty servings, perfect for lunch or dinner. The prep time is a quick 10 minutes, which means you can have all your ingredients ready to go without stress. The cook time is around 15 minutes, mainly to let the dumplings cook and the flavors to meld. Altogether, the total time to get this delicious soup on your table is about 25 minutes, making it ideal for weeknights or when you want a fast yet satisfying meal without sacrificing flavor. No resting or cooling time is needed, so it’s best enjoyed right away while still steaming hot.

How to Serve This Thai Red Curry Dumpling Soup Recipe

The image shows a black pot filled with round orange dumplings floating in a rich, oily sauce with some green leaves on top. A white spoon lifts one dumpling, showing its soft, textured surface and revealing the thick, orange sauce inside, which looks creamy with herbs. The dumplings have small folds on top, giving them a handmade look, and the sauce has a shiny, slightly oily surface with bubbles. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this Thai Red Curry Dumpling Soup, I love pairing it with simple sides like a crisp cucumber salad or fragrant jasmine rice to soak up the luscious broth. The mild, fresh crunch of a Thai-style slaw with lime and peanuts complements the spiciness perfectly, balancing the meal beautifully. If you want to keep it light, fresh spring rolls make a lovely side, adding texture without overwhelming the flavors.

For garnishes, I’m all about the fresh herbs — lots of cilantro and Thai basil really brighten every bowl, while some sliced red chili turns up the heat if you’re feeling adventurous. A few thinly sliced green onions on top give a subtle oniony bite and a pop of color that makes the presentation irresistible. I like to serve it in deep bowls with wide rims for easy dipping and sipping.

When it comes to drinks, this soup pairs wonderfully with a crisp white wine like a Riesling or Sauvignon Blanc that has bright acidity to cut through the richness. For a non-alcoholic option, I love an iced lemongrass tea or sparkling lime water. This soup is perfect for cozy family dinners, casual get-togethers, or anytime you’re craving something warming and flavorful. It’s best enjoyed piping hot to fully appreciate the comforting warmth and aroma.

Variations

I love to mix things up with this Thai Red Curry Dumpling Soup Recipe depending on what ingredients I have on hand or my mood. For vegetarians, swapping the chicken broth with vegetable broth and using soy sauce instead of fish sauce keeps the recipe flavorful and vegan-friendly without missing out on umami. You could also add tofu cubes instead of dumplings for a lighter, plant-based spin.

If you want to adjust the texture or add more substance, tossing in rice noodles is one of my favorite variations — they absorb the curry broth beautifully and make the soup even more filling. For a gluten-free option, just be sure the dumplings or pot stickers you buy are labeled gluten-free or make your own gluten-free wrappers at home.

In terms of flavor twists, try using green curry paste instead of red for a fresh, herbaceous note, or add a splash of tamarind paste for extra tanginess. For a smoky depth, I’ve experimented with adding a tiny bit of smoked chili powder or roasted red peppers. You can also cook the veggies and dumplings in a slow cooker on low to let all the flavors develop beautifully over a few hours, then add the fresh herbs just before serving to keep them vibrant.

Storage and Reheating

Storing Leftovers

After enjoying your soup, I recommend storing leftovers in airtight containers to maintain freshness. It’s best to keep the broth and dumplings separate if possible, as dumplings tend to soak up liquid and become soggy if left mixed for too long. Stored in the fridge properly, your soup components will stay good for about 3 to 4 days, giving you plenty of time to enjoy another comforting bowl.

Freezing

This Thai Red Curry Dumpling Soup Recipe can be frozen, but I suggest freezing the broth and dumplings separately to prevent texture loss. Transfer the cooled broth into freezer-safe containers and freeze for up to 2 months. If you have leftover dumplings, flash freeze them on a baking sheet before transferring to a freezer bag. When ready to eat, thaw and reheat gently for the best texture and flavor. This way, you can always keep comforting soup on hand for busy days.

Reheating

When reheating, I prefer warming the broth gently over medium heat on the stove until simmering, then adding the dumplings and vegetables to heat through for a few minutes. Avoid microwaving the soup for long periods as dumplings can become rubbery. Stir frequently to ensure even heating and maintain the silky texture of the coconut broth. Finish with a squeeze of fresh lime or a sprinkle of herbs right before serving to revive brightness.

FAQs

Can I use homemade dumplings for this Thai Red Curry Dumpling Soup Recipe?

Absolutely! Homemade dumplings add a special touch and you can customize the filling to your taste. Just be sure they’re well sealed and cook the soup a bit longer if needed to ensure they’re cooked through. I recommend adding them directly to the simmering broth and gently cooking until they float and feel tender.

How spicy is this soup, and can I adjust the heat?

This soup has a delicious, mild to moderate spice level because of the Thai red curry paste, but you can easily control the heat. Use less curry paste for a milder dish or add fresh sliced chili or chili flakes if you want more punch. The creamy coconut milk also helps balance any heat, so it’s very forgiving.

Can I make this recipe vegan?

Yes! Simply replace the chicken broth with vegetable broth and swap fish sauce for soy sauce or a vegan fish sauce alternative. Use vegetable-based dumplings or make your own with vegan-friendly wrappers and fillings. It’s just as comforting and flavorful without animal products.

What kind of dumplings work best in this soup?

I like using frozen pot stickers or dumplings that have a sturdy yet tender wrapper so they don’t fall apart in the broth. Pork, chicken, or vegetable-filled dumplings all work great. Just follow the cooking instructions on the package and add a minute or two extra if cooking straight from frozen.

Can I prepare this soup in advance?

You can prep the aromatics and broth base a day ahead, but I recommend cooking the dumplings and adding fresh vegetables just before serving for the best texture and flavor. If you want to make it completely ahead of time, store components separately and combine when reheating.

Conclusion

I can’t recommend this Thai Red Curry Dumpling Soup Recipe enough if you’re looking for a quick, cozy meal bursting with bold flavors and heartwarming textures. It’s one of those dishes that feels special but is incredibly easy to make, perfect for any night you want a little spicy comfort. Trust me, once you try it, this soup will become a go-to favorite in your kitchen just like it is in mine!