Curry Dumpling Soup Recipe

Introduction

Curry dumpling soup is a comforting and flavorful dish perfect for chilly evenings. Combining tender dumplings with a rich, coconut curry broth, it offers an easy way to enjoy authentic Thai-inspired flavors in under 45 minutes. This cozy soup is ideal for weeknight dinners or casual gatherings with friends.

Ingredients

• 3 cups chicken broth
• 3 garlic cloves, finely chopped
• 1 tbsp fresh ginger, minced
• 4 tbsp Thai red curry paste
• 14 fl oz full-fat coconut milk
• 1 tbsp olive oil
• 2 tsp sugar
• 1 lime
• 2 tsp fish sauce
• 1 tbsp chopped lemongrass (optional)
• 1/2 onion, diced
• 1 cup chopped spinach
• 2 green onions, sliced
• 1 tbsp chopped cilantro
• 1 lb frozen dumplings (chicken or pork)
• For garnish: green onions (diagonally sliced), minced cilantro, chile oil or chili crisp, fried onions, chopped Thai basil

Instructions

1. Step 1: Heat olive oil over medium heat in a 4 to 5 quart pot until shimmering. Add diced onions and sweat, stirring often, for about 5 minutes until softened.
2. Step 2: Stir in red curry paste, minced ginger, garlic, and optional lemongrass. Cook for 1-2 minutes until fragrant and well combined.
3. Step 3: Pour in chicken broth and coconut milk. Bring to a gentle boil, then reduce to a simmer to blend flavors.
4. Step 4: Add fish sauce, sugar, and frozen dumplings. Return to a gentle boil and cook dumplings according to package instructions, typically a few minutes until they float.
5. Step 5: Remove from heat. Stir in spinach, green onions, and cilantro. Let sit until spinach wilts. Squeeze juice from half a lime into the soup and adjust seasoning with more lime if desired.
6. Step 6: Ladle soup into bowls and garnish with your choice of green onions, cilantro, chile oil or chili crisp, fried onions, and Thai basil. Serve hot and enjoy.

Tips & Variations

• Use green curry paste instead of red for a different but equally delicious flavor.
• If you don’t have fish sauce, substitute with soy sauce or coconut aminos.
• For a citrus twist, replace lemongrass with lemon zest if unavailable.
• Swap spinach with baby bok choy, kale, or other leafy greens.
• Use any Asian-style dumplings like gyoza, wontons, or potstickers according to your preference.
• Adjust spiciness by adding more or less curry paste or topping with chili crisp.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The dumplings may soften over time, but the flavors will deepen. To reheat, warm gently over medium-low heat, stirring occasionally; add a splash of broth if the soup thickens. The coconut milk might separate but will recombine with stirring.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings work well; simply reduce the cooking time to prevent overcooking and breaking apart.

What kind of curry paste is best for this recipe?

Thai red curry paste is recommended for its authentic flavor, but green curry paste is a great alternative. Brands from Asian markets tend to be more potent, so start with less and adjust to taste.

Curry Dumpling Soup Recipe

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★★★★★

4.8 from 72 reviews

This Delicious Curry Dumpling Soup is a cozy, Asian-inspired dish featuring tender frozen dumplings in a rich, creamy coconut red curry broth. Ready in under 45 minutes, it combines aromatic Thai flavors with effortless convenience. The soup is garnished with fresh herbs and lime to create a comforting meal that’s perfect for chilly evenings or quick weeknight dinners.

• Author: luca
• Prep Time: 10-15 minutes
• Cook Time: 20-30 minutes
• Total Time: 30-45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

For the Soup:

• 3 cups chicken broth
• 3 garlic cloves, finely chopped
• 1 tbsp fresh ginger, minced
• 4 tbsp Thai red curry paste
• 14 fl oz full-fat coconut milk
• 1 tbsp olive oil
• 2 tsp sugar
• 1 lime
• 2 tsp fish sauce
• 1 tbsp chopped lemongrass (optional)
• 1/2 onion, diced
• 1 cup chopped spinach
• 2 green onions, sliced
• 1 tbsp chopped cilantro
• 1 lb frozen dumplings (chicken or pork preferred)

For the Garnish:

• Green onions, diagonally sliced
• Minced cilantro
• Chile oil or chili crisp
• Fried onions
• Chopped Thai basil

Instructions

1. Sauté the Onions: Heat olive oil over medium heat in a 4 to 5 quart soup pot or Dutch oven until shimmering. Add diced onions and cook, stirring frequently, for about 5 minutes until softened.
2. Incorporate Aromatics: Add red curry paste, minced ginger, optional lemongrass, and chopped garlic to the pot. Stir and cook for 1-2 minutes until fragrant and well blended with the onions.
3. Add Liquids and Simmer: Increase heat to medium-high and pour in chicken broth and coconut milk. Bring the mixture to a low boil, then reduce to a gentle simmer to meld flavors.
4. Add Dumplings and Season: Stir in fish sauce and sugar. Gently add the frozen dumplings to the simmering soup and allow it to return to a gentle boil. Cook the dumplings according to package instructions, usually a few minutes, ensuring they float to the top and are heated through. Avoid stirring excessively to keep dumplings intact.
5. Add Fresh Ingredients: Turn off the heat. Add chopped spinach, sliced green onions, and cilantro to the soup. Let the residual heat wilt the spinach naturally. Squeeze juice from half a lime into the soup and stir. Adjust lime juice to taste for extra brightness.
6. Serve and Garnish: Ladle soup into bowls and top with green onions, minced cilantro, chile oil or chili crisp, fried onions, and fresh Thai basil as desired. Serve hot and enjoy.

Notes

• Use Thai red curry paste for authentic flavor; green curry paste or a mixture of curry powder and tomato paste can be substitutes.
• If fish sauce is unavailable, use soy sauce or coconut aminos cautiously to adjust saltiness.
• Lemongrass is optional; lemon zest can be used for a similar citrus note.
• Full-fat coconut milk yields creamier soup; light coconut milk is a lighter option but less rich.
• Any frozen Asian dumplings such as gyoza, wontons, or potstickers work well.
• Substitute spinach with baby bok choy, kale, or other leafy greens.
• Do not rush sautéing the curry paste to avoid raw flavors; cook until fragrant.
• Add coconut milk gradually while simmering to prevent curdling.
• Do not stir dumplings excessively to prevent breaking.
• Add spinach at the end to maintain bright color and fresh texture.
• Store leftovers in airtight container for up to 3 days; dumplings may soften over time.
• For make ahead, keep soup base and dumplings separate, cooking dumplings fresh before serving.

Keywords: curry dumpling soup, Thai soup, coconut curry, dumplings, quick dinner, easy soup, Asian-inspired, weeknight meal