Thai Red Curry Dumpling Soup

Thai Red Curry Dumpling Soup is a bold, comforting dish that blends the rich, spicy flavors of Thai red curry with the tender bite of dumplings in a silky coconut broth. It’s everything I crave in a warm bowl—fragrant, flavorful, and surprisingly easy to make.

Why You’ll Love This Recipe

I love how this soup turns a regular bowl of dumplings into something extraordinary. The red curry paste adds deep flavor without needing a long cook time, and the coconut milk makes the broth creamy and soothing. It’s perfect when I want something satisfying and aromatic, but still light enough to enjoy any day of the week.

Ingredients

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

• Frozen or fresh dumplings (pork, chicken, veggie, or my favorite kind)

• Thai red curry paste

• Garlic

• Ginger

• Onion or shallots

• Coconut milk

• Chicken or vegetable broth

• Fish sauce or soy sauce

• Brown sugar

• Lime juice

• Baby spinach or bok choy

• Cilantro

• Green onions

• Optional: chili oil or sliced red chilies for heat

Directions

1. I sauté garlic, ginger, and onion in a bit of oil until fragrant.

2. Then I stir in the red curry paste and let it toast for a minute to deepen the flavor.

3. I add the broth and coconut milk, then bring it to a gentle simmer.

4. I season the soup with fish sauce, lime juice, and a pinch of brown sugar for balance.

5. I drop in the dumplings and let them cook in the broth until they’re heated through and tender.

6. Just before serving, I stir in spinach or bok choy and let it wilt.

7. I ladle the soup into bowls and top with cilantro, green onions, and chili oil if I want extra heat.

Servings and timing

This soup serves 4 and takes about 10 minutes to prep and 20 minutes to cook, making it a quick weeknight option with tons of flavor.

Variations

Sometimes I switch up the protein by adding cooked shrimp or shredded chicken along with the dumplings. I’ve also added rice noodles or mushrooms to make it heartier. For a vegan version, I use veggie dumplings and soy sauce instead of fish sauce. When I’m in the mood for extra richness, I add a spoonful of peanut butter to the broth for a Thai peanut twist.

Storage/Reheating

I store the soup in an airtight container in the fridge for up to 3 days. The dumplings tend to soak up the broth, so I sometimes store them separately or add extra broth when reheating. I reheat gently on the stovetop or in the microwave until hot.

FAQs

Can I use homemade dumplings?

Absolutely. I sometimes use homemade dumplings when I have time, but frozen ones work great and save time without sacrificing taste.

How spicy is this soup?

It depends on the curry paste I use. Some brands are hotter than others. I start with a small amount and add more to taste.

Can I freeze the leftovers?

I don’t recommend freezing the dumplings once they’re cooked in broth—they tend to get mushy. But I freeze the curry broth alone and add fresh dumplings when I reheat.

What kind of curry paste works best?

I always go for Thai red curry paste from a good Asian brand—it gives the most authentic flavor. I taste as I go since different brands vary in saltiness and heat.

Can I make it creamy without coconut milk?

If I don’t have coconut milk, I use a mix of cream and broth, but it won’t have the same Thai flavor. For a lighter version, I use light coconut milk or add just a splash for richness.

Conclusion

Thai Red Curry Dumpling Soup is my go-to when I want something warm, quick, and full of bold, comforting flavors. It’s easy to adapt, fun to eat, and always hits the spot. Once I made it, it quickly became part of my regular soup rotation, especially on chilly evenings or when I need a bowl of comfort.