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Thai Curry Dumpling Soup

A warm and comforting soup that combines Thai curry flavors with satisfying dumplings. Perfect for cozy nights or when you're feeling under the weather.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Aromatics
  • 1 tbsp neutral oil (canola or avocado)
  • 1 tbsp Thai red curry paste
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
Soup Base
  • 4 cups chicken or vegetable broth
  • 1 can full-fat coconut milk (13.5 oz)
  • 1 tbsp fish sauce (or soy sauce for vegetarian)
  • 1 tsp sugar
  • 2 tsp lime juice
Main Ingredients
  • 8–10 pieces frozen dumplings or pot stickers
  • 1 cup sliced mushrooms (shiitake or cremini)
  • 1 cup baby spinach or bok choy
Garnish
  • sliced red chili
  • fresh cilantro
  • Thai basil
  • green onions

Method
 

Preparation
  1. Heat oil in a soup pot over medium heat.
  2. Add curry paste, garlic, and ginger. Stir for 1–2 minutes until fragrant.
Simmering
  1. Pour in broth and coconut milk. Stir to combine and bring to a simmer.
  2. Add fish sauce (or soy sauce), sugar, and lime juice. Taste and adjust seasoning.
Cooking
  1. Gently add frozen dumplings. Cook for 6–8 minutes, or according to package instructions.
  2. Stir in mushrooms and greens. Cook for 2 more minutes until tender.
Serving
  1. Ladle into bowls. Top with fresh herbs, sliced chili, or green onions.

Notes

Use fresh herbs as a garnish for a burst of flavor. Adjust the level of spice by adding more or less Thai red curry paste. Feel free to use any vegetables you have on hand, like bell peppers or carrots. To make this vegetarian or vegan, use vegetable broth and soy sauce instead of fish sauce.