Name: Easy Thai Red Curry Dumpling Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon coconut oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon Thai red curry paste; 4 cups vegetable broth; 1 can (14 oz) coconut milk; 1 tablespoon soy sauce or tamari; 1 teaspoon brown sugar; 1 cup shredded cooked chicken (optional); 12-15 frozen or fresh dumplings (vegetable or meat-filled); 1 cup baby spinach or kale; Juice of 1 lime; Fresh cilantro and sliced green onions, for garnish; Red chili flakes (optional, for heat)

A comforting and flavorful soup featuring tender dumplings simmered in a fragrant Thai red curry broth, perfect for a quick and cozy meal. This recipe blends the rich creaminess of coconut milk with the spicy kick of red curry paste, making it a satisfying dish that warms me up on any day.

Ingredients

1 tablespoon coconut oil

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon Thai red curry paste

4 cups vegetable broth

1 can (14 oz) coconut milk

1 tablespoon soy sauce or tamari

1 teaspoon brown sugar

1 cup shredded cooked chicken (optional)

12-15 frozen or fresh dumplings (vegetable or meat-filled)

1 cup baby spinach or kale

Juice of 1 lime

Fresh cilantro and sliced green onions, for garnish

Red chili flakes (optional, for heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot, I heat the coconut oil over medium heat. Then I add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.

I stir in the Thai red curry paste and cook for 1 minute to really release its flavors.

Next, I pour in the vegetable broth and coconut milk, stirring everything to combine. I bring the soup to a gentle simmer.

I add the soy sauce and brown sugar, tasting and adjusting if needed.

Carefully, I add the dumplings to the simmering soup and cook them according to the package instructions, usually around 6-8 minutes, until tender and cooked through.

If I’m using shredded chicken, I stir it in now along with the baby spinach, allowing the greens to wilt in the hot soup.

Finally, I remove the pot from heat and stir in fresh lime juice for brightness.

I ladle the soup into bowls and garnish with fresh cilantro, sliced green onions, and red chili flakes if I want extra heat. Serve it hot and enjoy!

Servings and timing

This recipe serves 4 people. The prep time is about 10 minutes, cooking time around 20 minutes, making the total time approximately 30 minutes. It’s quick enough for a weeknight dinner but comforting enough for a weekend treat.

Variations

I sometimes swap the chicken for tofu or omit the meat altogether for a vegetarian version. If I want it spicier, I add extra red curry paste or a dash more chili flakes. For a nuttier flavor, I drizzle a bit of peanut butter into the broth. Using different greens like bok choy or Swiss chard also adds a nice twist.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm the soup on the stove over medium heat, stirring occasionally. Because dumplings can sometimes get a bit soft after storage, I usually prefer to eat it fresh, but it still tastes delicious the next day.

FAQs

Can I use store-bought dumplings for this soup?

Absolutely! I usually use frozen dumplings because they cook quickly and add great texture, but fresh ones work wonderfully too.

Is this soup spicy?

The Thai red curry paste brings moderate heat, but I control the spice level by adjusting the amount of curry paste and chili flakes. You can make it milder or hotter based on your taste.

Can I make this soup vegan?

Yes! Just skip the chicken and make sure your dumplings are vegetable-based. Use soy sauce instead of fish sauce if the recipe calls for it, and you’re good to go.

What kind of dumplings work best?

I like vegetable or chicken-filled dumplings, but pork or shrimp dumplings also pair well with the Thai curry flavors.

Can I freeze this soup?

I don’t recommend freezing this soup with dumplings, as they might get mushy when thawed. You can freeze the broth separately and add fresh dumplings when reheating.

Conclusion

I really enjoy making this Easy Thai Red Curry Dumpling Soup when I want a meal that’s fast, comforting, and full of bold flavors. The combination of creamy coconut milk, fragrant curry, and tender dumplings never fails to satisfy. It’s a recipe I keep coming back to, especially when I crave something both cozy and exciting.

Recipe: