This Delicious Curry Dumpling Soup is the ultimate comfort food with a flavorful twist. It blends savory dumplings with a creamy, aromatic curry broth packed with vegetables and spices. Each spoonful is warming, satisfying, and just the right mix of cozy and exciting. Whether I’m looking for a hearty lunch or an easy dinner, this soup hits the spot every time.
Why You’ll Love This Recipe
I love how this soup brings bold curry flavor together with soft, pillowy dumplings in a single bowl. It’s quick to make, easily customizable, and loaded with taste. It’s also a fun way to switch up traditional soup recipes and makes for a hearty meal without being too heavy. Plus, I can use frozen dumplings to keep things super convenient.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon oil (vegetable or coconut oil work well)
1 small onion, diced
2 garlic cloves, minced
1 tablespoon ginger, minced
2 tablespoons red curry paste
4 cups vegetable broth (or chicken broth)
1 can (13.5 oz) coconut milk
2 cups frozen dumplings (any kind: chicken or veggie)
1 cup carrots, sliced
1 cup baby spinach or bok choy
1 tablespoon soy sauce
1 teaspoon sesame oil (optional)
Salt and pepper to taste
Fresh cilantro or green onions for garnish
directions
In a large pot, heat oil over medium heat. Add diced onion and cook until soft, about 3–4 minutes.
Stir in garlic and ginger, cooking for another minute until fragrant.
Add red curry paste and stir to coat the aromatics.
Pour in the vegetable broth and bring to a simmer.
Add coconut milk, soy sauce, carrots, and dumplings to the pot. Simmer for 8–10 minutes or until dumplings are cooked through.
Stir in spinach or bok choy and let it wilt for 1–2 minutes.
Drizzle in sesame oil (if using), taste, and adjust seasoning with salt and pepper.
Ladle into bowls and top with fresh cilantro or green onions.
I sometimes swap red curry paste with green curry paste for a fresh, herbier flavor.
To make it spicier, I add a bit of chili oil or sriracha.
If I want more protein, I add cooked chicken, tofu, or shrimp.
For a lighter version, I use light coconut milk or reduce the amount.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The dumplings may soak up some of the broth, so I sometimes add a splash of water or broth when reheating on the stovetop or in the microwave.
FAQs
Can I use frozen dumplings?
Yes, I always use frozen dumplings for ease. Just toss them right into the simmering soup—no need to thaw first.
What kind of curry paste works best?
I prefer Thai red curry paste for its bold, slightly sweet flavor, but green or yellow curry paste can also be used depending on the taste I want.
Can I make this soup vegetarian?
Absolutely! I use vegetable broth and veggie dumplings to keep it fully plant-based.
How do I make the soup creamier?
Full-fat coconut milk makes it extra creamy. If I want it richer, I add an extra half can or a spoonful of nut butter like cashew or peanut butter.
Can I freeze this soup?
I don’t recommend freezing it with dumplings already in, as they can get mushy. But I freeze the curry broth separately and add fresh or frozen dumplings when reheating.
Conclusion
This Delicious Curry Dumpling Soup is everything I want in a comforting meal—flavorful, filling, and ready in under 30 minutes. Whether I’m craving a cozy dinner or a quick lunch with flair, this recipe never lets me down.
This comforting Curry Dumpling Soup blends warm spices, soft dumplings, and hearty vegetables in a rich, coconut-based curry broth. It’s a cozy, one-pot meal perfect for any weeknight.
Ingredients
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
4 cups vegetable broth
1 cup coconut milk
2 medium carrots, sliced
1 cup green beans, trimmed and cut into pieces
1 cup frozen peas
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
2 tablespoons unsalted butter, melted
2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Sauté the diced onion for 3–4 minutes until soft and translucent.
Add garlic and ginger, and cook for another minute until fragrant.
Stir in curry powder, turmeric, cumin, and paprika to coat the onion mixture.
Pour in vegetable broth and coconut milk. Bring to a simmer.
Add carrots and green beans. Cook for 5–7 minutes until they begin to soften.
In a bowl, combine flour, baking powder, and salt. Stir in milk and melted butter until a soft dough forms.
Drop spoonfuls of dough into the simmering soup. Cover and cook for 12–15 minutes until dumplings are fluffy and cooked through.
Stir in peas and let them heat through for 2–3 minutes.
Season with salt and pepper. Garnish with fresh cilantro before serving.
Notes
Swap vegetables like zucchini, spinach, or bell peppers as desired.
Add chickpeas or shredded chicken for extra protein.
For more heat, add chili flakes or a chopped chili.
Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth.
Freeze the soup base without dumplings; add fresh dumplings when reheating.
