Red Curry Dumpling Soup
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This easy red curry dumpling soup features a rich coconut broth infused with Thai red curry paste and bulked up with your choice of dumplings and plenty of vegetables for a comforting weeknight dinner.
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Soup and cold weather just belong together, but let’s be honest – soup is way too good to only enjoy for a few months of the year. Whether it’s a creamy and comforting bowl of potato leek soup or something a little unexpected like this pumpkin pear soup, there’s a soup for every season and mood.
And this red curry dumpling soup? It’s an all-year-round kind of soup.
This red curry dumpling soup takes all the bold flavors of Thai cuisine – a little spice, a little sweetness, a little richness – and turns them into something warm, cozy, and ridiculously easy to make.
A rich, coconut-based broth infused with Thai red curry paste gives it just the right amount of heat and depth. Then, we throw in plenty of veggies and dumplings (any kind you like! I used pork dumplings this time), and just like that, dinner is done.
If you love the flavors in Thai red curry or the perfect mix of sweet and spicy in Thai sweet chili tofu, this soup is right up your alley. It’s creamy, comforting, and full of flavor, but also super customizable, so you can easily switch up the dumplings and veggies to suit whatever you have on hand.
Why You’ll Love This Recipe
It’s super easy – No complicated steps, no hours of simmering – just a quick, flavor-packed meal in under an hour!
Totally customizable – Use store-bought or homemade dumplings, switch up the veggies, or make it as spicy (or mild) as you like.
Big on flavor and texture – The Thai red curry paste and coconut milk make the broth rich, creamy, and just the right amount of spicy, while the dumplings and veggies add a mix of tender, chewy, and crisp textures in every bite.
Filling and satisfying – With plenty of veggies and protein-packed dumplings, this soup is a full meal in itself.
Ingredient Notes
Scallions
These and the garlic are the major aromatics in this soup. The scallions add a fresh, mild onion flavor to the soup. Use both the white and green parts for extra flavor and a pop of color.
Olive Oil
A little bit of oil helps soften the veggies and brings out their flavor. You can also use coconut oil, peanut oil, or any cooking oil you like.
Cremini Mushrooms
These give the red curry dumpling soup a deep, umami flavor and also a meaty texture. You can swap them for shiitake or button mushrooms. Any mushroom will do here.
Baby Bok Choy
Adds a bit of crunch and freshness. If you can’t find Bok choy, spinach or napa cabbage work just as well!
You can also add any other veggies you like in this soup – like bell peppers, broccoli, bean sprouts, carrots, etc.
Garlic
Freshly minced garlic brings that bold, aromatic flavor. Don’t skip it!
Thai Red Curry Paste
The star of the broth! Thai red curry paste gives the soup its spicy, slightly sweet, and deeply flavorful base. Feel free to add more if you love a little extra heat.
Chicken or Vegetable Broth
Either works great! Broth adds more depth of flavor than just water. You can use vegetable broth if you’re making this recipe vegetarian or vegan.
Coconut Milk
Makes the broth creamy and rich with just a hint of sweetness. Go for full-fat coconut milk for the best texture, although light coconut milk works too.
Frozen Dumplings
This is the shortcut that makes this red curry dumpling soup so easy to make! I used pork dumplings this time, but use whatever dumplings you love – chicken, pork, shrimp, or a mix. You can also use vegan dumplings or veggie dumplings here! Potstickers work too, though they have a thinner wrapper than dumplings.
Lime Juice
A little squeeze of lime brightens up all the flavors. It also helps cut through the richness of the coconut milk.
Cilantro
If you enjoy the flavor of cilantro, it’s a great garnish for this soup. If not, a little basil or green onion works too!
Step by Step Instructions
- Slice the scallions thinly, keeping the whites and pale greens separate from the darker green tops.
- In a large pot or Dutch oven, heat the oil over medium heat. Add the scallion whites and pale greens and sauté for 2–3 minutes, until softened.
- Stir in the mushrooms and cook for another 3–5 minutes, stirring occasionally, until they develop a light golden brown color. Add the Bok choy and garlic, cooking for about a minute until the garlic is fragrant.
- Stir in the red curry paste, making sure the vegetables are well coated.
- Pour in the broth and coconut milk, then increase the heat to medium-high and bring the mixture to a boil. Reduce to a low simmer, cover the pot, and let it cook for 20 minutes.
- Add the frozen dumplings, raise the heat slightly to medium-low, and cover the pot again. Cook for another 10 mins or check package instructions for your dumplings and cook for the recommended amount of time. Cooking times will depend on the type of dumplings you’re using.
- Remove the pot from the heat and stir in the salt and lime juice. Give it a taste and adjust the seasonings if needed.
- Serve the soup in bowls and sprinkle with the dark scallion greens, fresh cilantro, and extra lime wedges on the side.
Serving Suggestions
- Top each bowl with a drizzle of chili oil or sriracha for some extra heat if you like it spicy!
- If you love a bit of crispy texture, serve this soup with a side of crispy wonton strips, toasted sesame seeds, or crushed peanuts for some added crunch.
- This red curry dumpling soup is satisfying on its own, but if you want to turn it into a full feast, pair it with a light Thai cucumber salad and steamed jasmine rice.
- You can add any protein of your choice to this soup! Add some shredded chicken, crumbled tofu, or even some shrimp.
- Just when the dumplings are done cooking – add in some ramen to make a hearty ramen bowl.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to three days. The flavors get even better as they sit, but keep in mind that the dumplings will soften and absorb the broth over time.
If you anticipate leftovers, the best thing to do is reserve the broth you don’t plan to use and then store it in the refrigerator – or freeze it – on its own. Then cook fresh dumplings in the broth as directed when you’re ready to eat.
The broth can be frozen for up to 3 months.
Yes! The main thing to watch out for is the dumplings – many store-bought dumplings contain wheat. Look for gluten-free dumplings, or try using rice paper dumplings, rice noodles, or tofu cubes instead. Also, double-check that your red curry paste and broth are gluten-free, as some brands may contain hidden gluten.
There’s no need to thaw them first, just add them straight to the soup and let them cook through. If the dumplings contain meat, be sure to cook them for the length of time indicated on the package.
That depends on your red curry paste! Some brands are spicier than others, but in general, Thai red curry paste has a mild to medium heat level. If you want it spicier, add more curry paste or a dash of chili flakes, sriracha, or fresh Thai chilies. If you prefer a milder soup, start with less curry paste and adjust as needed.
Yes, but it’s best to store the broth separately from the dumplings if you’re making it ahead. Dumplings tend to soak up liquid and get too soft over time. Just reheat the broth and add fresh dumplings when you’re ready to serve.
More Easy Soup Recipes
Red Curry Dumpling Soup
Ingredients
- 4 scallions
- 1 tablespoon extra virgin olive oil
- 3 cups cremini mushrooms sliced
- 2 cups baby bok choy chopped
- 2 cloves garlic minced
- 2 tablespoons red curry paste
- 3 cups chicken or vegetable broth
- 1 13.5 ounce can coconut milk
- 16 ounces frozen dumplings approximately 13-15
- 1 teaspoon kosher salt or to taste
- 2 teaspoons fresh lime juice or to taste
- Optional: fresh cilantro leaves for garnish
Instructions
- Thinly slice the scallions, separating the whites and pale greens from the dark greens.
- Heat the oil in a large saucepan or Dutch oven set over medium heat. Add the scallion whites and pale greens, then cook until softened, 2-3 minutes. Add the mushrooms and cook, stirring occasionally, for 3-5 minutes, until lightly browned. Add the bok choy and garlic, then cook for 60 seconds, until the garlic is fragrant.
- Add the red curry paste and stir to coat the vegetables.
- Add the broth and coconut milk, then turn up the heat and bring to a boil. Turn the heat to low, cover, and simmer for 20 minutes.
- Add the frozen dumplings and turn up the heat to medium-low. Cover and cook for an additional 10 minutes (see notes).
- Remove from the heat and stir in the salt and lime juice. Taste and adjust seasonings if desired.
- Ladle into serving bowls and garnish with dark scallion greens and cilantro, if using.
this was just about the best soup I’ve ever had. The flavours were outstanding, though I’ve never been a fan of bok choi, I was agreeably surprised. I took your suggestion to add only the amount of dumplings we would eat in a serving, adding more to the broth for the next day’s meal. Otherwise the dumplings might have absorbed too much broth. I will be making this again. a real hit! Thank you Ann.
Aww that is so great to hear John!! I’m so glad you enjoyed it 🙂