This Easy Thai Red Curry Dumpling Soup is my absolute favorite way to get incredible Thai flavor on the table fast! It features tender store-bought dumplings (potstickers or wontons work great too!) simmered in a rich, creamy, and fragrant coconut milk broth infused with red curry paste, ginger, garlic, and lime. I love making this Thai Red Curry Dumpling Soup because it uses convenient frozen dumplings but tastes like a restaurant-quality meal. It’s loaded with flavor, comforting, and surprisingly quick to whip up – perfect for a weeknight dinner, especially on these lovely mid-April evenings!
Why You’ll Love This Thai Red Curry Dumpling Soup
- Quick and Easy: Uses store-bought frozen dumplings for a super speedy meal, ready in about 30-40 minutes!
- Rich Thai Flavors: The combination of red curry paste, coconut milk, ginger, garlic, fish sauce, and lime is classic and delicious.
- Creamy and Comforting: The full-fat coconut milk creates a luxurious and satisfying broth.
- One-Pot Wonder: Most of the cooking happens in one pot, making cleanup easier.
- Customizable: Easily adjust the spice level or add extra vegetables.
Ingredients for Thai Red Curry Dumpling Soup
Here’s what you’ll need to make this flavorful and easy soup. The full list with measurements is in the recipe card below.
Soup Base
- Olive oil (Oil)
- Garlic, minced (Aromatic)
- Onion, diced (Vegetable)
- Red curry paste (Spice Paste)
- Freshly grated ginger (Aromatic)
- Low-sodium chicken broth (Liquid)
- Coconut milk (canned, full-fat) (Dairy Alternative)
- Fish sauce (Condiment)
- Brown sugar (Sweetener)
- Lime juice (Acid)
Dumplings & Finishings
- Store-bought dumplings (fresh or frozen & thawed) (Dumplings)
- Green onions, thinly sliced (Vegetable)
- Chopped fresh cilantro (Herb)
- Chopped fresh basil leaves (Herb)
- Kosher salt (Seasoning)
- Freshly ground black pepper (Spice)
Optional Garnishes
- Toasted sesame seeds
- Sesame oil
- Chili crisp oil
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the balance of flavors in this Thai Red Curry Dumpling Soup, but here are some variations:
- Different Dumplings: Use pork, chicken, vegetable, or shrimp dumplings or wontons based on your preference.
- Add Noodles: Add some rice noodles along with the dumplings for an even heartier soup.
- More Vegetables: Stir in sliced mushrooms, baby corn, bamboo shoots, or spinach along with the dumplings.
- Make it Spicier: Add more red curry paste or a swirl of chili crisp oil or sriracha before serving.
- Use Lemongrass: Add a bruised stalk of lemongrass (minced as in original optional ingredient, or whole and removed later) while simmering the broth for extra authentic flavor.
How to Make Thai Red Curry Dumpling Soup
Let me show you how easy it is to make this delicious Thai Red Curry Dumpling Soup:
Cook Dumplings (Initial Step)
- First, I cook the dumplings according to the package directions, usually by boiling them for just 2 or 3 minutes until they float or are heated through.
- I drain them well and set them aside. This pre-cooking step ensures they don’t make the soup broth cloudy.
Sauté Aromatics
- I heat the olive oil in a large Dutch oven or heavy pot over medium heat.
- I add the minced garlic and diced onion. (The original instructions mention bell pepper here, but it wasn’t in the ingredients list, so I’m omitting it based on the provided list).
- I cook, stirring occasionally, until the onion is tender, about 3-4 minutes.
- Next, I stir in the red curry paste and grated ginger until fragrant, which usually takes about 1 minute.
Build Broth and Simmer
- I stir in the chicken broth and coconut milk, making sure to scrape any flavorful browned bits from the bottom of the pot.
- I stir in the fish sauce and brown sugar.
- I bring the mixture to a simmer.
Add Dumplings and Finish
- I add the pre-cooked dumplings back into the simmering broth.
- I reduce the heat slightly and cook, stirring occasionally, for about 10 minutes, allowing the dumplings to heat through fully and the flavors to meld. The broth may reduce slightly.
- I remove the pot from the heat.
- I stir in the sliced green onions, chopped cilantro, chopped basil, and fresh lime juice.
- I season with salt and pepper to taste. Remember fish sauce is salty, so taste before adding extra salt!
Serve
- Divide into bowls
- Garnish and Serve
Tips and Tricks for the BEST Dumpling Soup
Here are my secrets for making this Thai Red Curry Dumpling Soup truly exceptional:
- Use Frozen Dumplings: This recipe is designed for convenience! Use your favorite store-bought brand (potstickers, gyoza, wontons all work).
- Full-Fat Coconut Milk: Essential for that rich, creamy authentic Thai curry broth texture.
- Don’t Overcook Dumplings: Cook them according to package directions initially, and then just heat them through in the soup at the end to prevent them from becoming mushy.
- Fresh Aromatics & Herbs: Fresh ginger, garlic, cilantro, and basil make a huge difference in the final flavor profile.
- Balance Flavors: Taste the soup at the end and adjust! Does it need more lime (sour), fish sauce (salty/umami), sugar (sweet), or curry paste (spice)?
How to Serve
This Thai Red Curry Dumpling Soup is a hearty meal in a bowl! Serve it hot, garnished generously with:
- Extra sliced green onions
- More fresh cilantro
- Toasted sesame seeds (optional)
- A drizzle of sesame oil (optional)
- Chili crisp oil (optional, for extra heat and crunch)
Make Ahead and Storage
- Make Ahead: You can make the soup base (through step 5, before adding dumplings and fresh herbs) up to 2 days ahead and store it in the refrigerator. Reheat the base gently, then proceed with adding the dumplings and fresh ingredients just before serving.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 2 days. Note that the dumplings will absorb more liquid and may soften upon reheating.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth or water if needed.
FAQs about Thai Red Curry Dumpling Soup
- Can I use light coconut milk?
- You can, but the soup will be much thinner and less rich. Full-fat canned coconut milk is highly recommended for the best results in this Thai Red Curry Dumpling Soup.
- What if I can’t find red curry paste?
- Most well-stocked supermarkets carry it in the international foods aisle. Green or yellow curry paste could be substituted, but they have different flavor profiles.
- Can I make this vegetarian/vegan?
- Yes! Use vegetable broth, ensure your dumplings/wontons are vegetable-filled, use soy sauce or a vegan fish sauce alternative instead of traditional fish sauce, and check that your red curry paste is vegan.
Enjoy this quick, easy, flavorful, and incredibly comforting Thai Red Curry Dumpling Soup! It’s a perfect way to get your Thai food fix at home.
Print
Thai Red Curry Dumpling Soup
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6-8 1x
- Category: Soup, Main Course
- Cuisine: Thai-Inspired, Asian
Description
This Thai Red Curry Dumpling Soup is a quick and flavorful meal featuring store-bought dumplings simmered in a fragrant, creamy coconut broth infused with red curry paste, ginger, garlic, and fresh herbs.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 3 tablespoons Thai red curry paste
- 5 cups low-sodium chicken broth
- 1 (14-ounce) can full-fat unsweetened coconut milk
- 1 ½ pounds store-bought dumplings (fresh or frozen & thawed – potstickers, wontons, etc.)
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 2 tablespoons fresh lime juice
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh basil leaves
- 3 green onions (scallions), thinly sliced
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Garnishes:
- Extra chopped cilantro
- Extra sliced green onions
- Lime wedges
- Chili oil
Instructions
- Pre-cook Dumplings (Optional but Recommended): Bring a separate pot of water to a boil. Add the dumplings and cook for 2-3 minutes (just until they float or are slightly tender, not fully cooked according to package). Drain well and set aside. This step helps prevent the dumplings from making the soup broth too starchy.
- Sauté Aromatics: Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger. Cook, stirring constantly, for about 1 minute more, until fragrant.
- Add Curry Paste: Stir in the red curry paste and cook for 1 minute, stirring constantly, to bloom the spices.
- Add Liquids & Seasonings: Pour in the chicken broth and coconut milk, scraping up any bits from the bottom of the pot. Stir in the fish sauce and brown sugar.
- Simmer: Bring the mixture to a simmer over medium heat.
- Add Dumplings: Carefully add the pre-cooked dumplings to the simmering broth. Reduce heat slightly if necessary to maintain a gentle simmer. Cook for about 5-10 minutes, stirring occasionally, until the dumplings are heated through and tender.
- Finish: Remove the pot from the heat. Stir in the fresh lime juice, chopped cilantro, chopped basil, and sliced green onions.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Ladle the soup and dumplings into bowls. Garnish with extra cilantro and green onions, if desired. Serve immediately.
Notes
- Dumplings: Use your favorite brand and type of fresh or frozen dumplings (pork, chicken, vegetable, wontons, potstickers). Thaw frozen dumplings slightly before pre-cooking. Pre-cooking helps keep the soup broth clearer.
- Red Curry Paste: Adjust the amount based on your preferred spice level and the brand used, as heat levels vary.
- Coconut Milk: Use full-fat, unsweetened canned coconut milk for the best creamy texture.
- Broth: Low-sodium chicken broth is recommended. Vegetable broth can be substituted for a vegetarian version (use vegetable dumplings).
- Herbs: Fresh cilantro and basil add essential flavor. Thai basil is ideal if available.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The dumplings may absorb more liquid over time. Reheat gently.