This Curry Dumpling Soup is one of my favorite comforting meals. It combines a rich, creamy curry broth with tender dumplings and vegetables, creating a bold, aromatic dish that’s cozy and satisfying. I love making it when I need something quick, warming, and full of flavor.
Why You’ll Love This Recipe
I love how this soup brings restaurant-quality flavor without the effort. It’s ready in about 30 minutes, and I can use frozen dumplings to save time. The red curry paste and coconut milk give the broth a deep, savory flavor, while fresh herbs and lime juice brighten everything up. It’s also easy to customize with different dumplings or vegetables depending on what I have on hand.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.) 1 tablespoon olive oil ½ cup diced yellow onion 3 garlic cloves, minced 1 tablespoon Thai red curry paste (add more for spicier flavor) 3 cups chicken or vegetable broth 1 can (13.5 ounces) full-fat coconut milk 1 pound (about 16 ounces) frozen dumplings (any variety I like) 1 cup frozen spinach or chopped bok choy 1 tablespoon lime juice (from about 1 lime) 2 scallions, thinly sliced 1 tablespoon chopped fresh cilantro (optional)
directions
I heat the olive oil in a large pot over medium heat.
I add the diced onion and cook for about 2–3 minutes until softened. Then I stir in the minced garlic and cook for 30 seconds more.
I add the red curry paste and cook for 1 minute, stirring frequently to release the aroma.
I pour in the broth and coconut milk, stirring to combine everything.
I bring the soup to a gentle boil, then reduce the heat to a simmer.
I add the frozen dumplings directly to the simmering broth and cook according to the package directions — usually 5–8 minutes — until they’re fully cooked and tender.
I stir in the spinach (or bok choy), lime juice, scallions, and cilantro. I let it simmer for another 1–2 minutes until the greens are wilted.
I ladle the soup into bowls and serve it hot.
Servings and timing
This recipe serves 4 people and takes around 30 minutes total — about 10 minutes of prep time and 20 minutes of cooking.
Variations
I sometimes use shrimp dumplings or veggie gyoza for a different taste.
When I want extra veggies, I add sliced mushrooms, shredded carrots, or baby bok choy.
I swap red curry paste for green curry paste if I want a more herbal, citrusy flavor.
To make it creamier, I stir in an extra splash of coconut milk just before serving.
For extra spice, I top my bowl with chili oil or crushed red pepper flakes.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it on the stove or in the microwave, I sometimes add a splash of broth or water if the soup has thickened. If I want the dumplings to stay firmer, I store them separately from the broth and reheat everything together just before eating.
FAQs
Can I use homemade dumplings in this recipe?
Yes, I can absolutely use homemade dumplings. I just make sure they’re fully cooked in the broth — it may take a few extra minutes depending on their size.
Do I need to thaw the dumplings first?
No, I add frozen dumplings directly to the simmering broth. They cook through just fine and hold their shape beautifully.
How spicy is this soup?
With 1 tablespoon of red curry paste, the soup has a mild to medium heat. I can add more curry paste for a spicier version or start with less if I prefer it milder.
Can I make this soup vegetarian?
Definitely — I use vegetable broth and vegetarian dumplings, and it turns out just as rich and flavorful.
What can I serve with this soup?
This soup is hearty on its own, but I sometimes serve it with a side of jasmine rice, a simple cucumber salad, or crispy spring rolls to round out the meal.
Conclusion
This curry dumpling soup is the kind of meal I keep coming back to — it’s cozy, bold, and incredibly satisfying. I love how easy it is to throw together on a busy night, and it always tastes like something special. Whether I’m feeding my family or just myself, it’s a nourishing, comforting dish that never disappoints.
This Curry Dumpling Soup features a rich Thai curry coconut broth with tender dumplings and vegetables. It’s quick, comforting, and packed with bold, aromatic flavor.
