Print

Thai Red Curry Dumpling Soup

Thai Red Curry Dumpling Soup
Print Recipe

This Thai Red Curry Dumpling Soup is a rich, cozy, and flavor-packed meal that comes together in one pot. Creamy coconut milk, bold red curry paste, and aromatic ginger and garlic create a deeply comforting broth, while tender dumplings make it hearty and satisfying. It’s perfect for chilly evenings, quick weeknight dinners, or anytime you crave something warm with a little spice.

Ingredients

Scale

For the Soup

  • 3 cups chicken broth

  • 3 garlic cloves, finely chopped

  • 1 tablespoon fresh ginger, minced

  • 4 tablespoons Thai red curry paste

  • 14 fl oz full-fat coconut milk

  • 1 tablespoon olive oil

  • 2 teaspoons sugar

  • 1 lime

  • 2 teaspoons fish sauce

  • 1 tablespoon chopped lemongrass (optional)

  • ½ onion, diced

  • 1 cup chopped spinach

  • 2 green onions, sliced

  • 1 tablespoon chopped cilantro

  • 1 lb frozen dumplings (chicken or pork recommended)

For Garnish (Optional)

  • Sliced green onions

  • Chopped cilantro

  • Chili oil or chili crisp

  • Fried onions or shallots

  • Chopped Thai basil

Instructions

Step 1: Sauté the Onions

Heat the olive oil over medium heat in a 4–5 quart soup pot or Dutch oven.
Add the diced onion and cook for about 5 minutes, stirring frequently, until softened and translucent.

Step 2: Add the Aromatics

Stir in the red curry paste, ginger, garlic, and lemongrass (if using).
Cook for 1–2 minutes until fragrant and well combined.

Step 3: Add Liquids and Simmer

Pour in the chicken broth and coconut milk.
Increase heat to medium-high and bring to a gentle boil, then reduce to an active simmer to allow the flavors to blend.

Step 4: Add Dumplings and Season

Stir in the fish sauce and sugar.
Add the dumplings and let the soup return to a simmer. Cook according to dumpling package instructions (usually 3–5 minutes).

Step 5: Finish with Fresh Ingredients

Turn off the heat. Add spinach, green onions, and cilantro.
Let sit for a minute until the spinach wilts.
Squeeze in juice from half a lime, stir, and taste. Add more lime juice if needed.

Step 6: Serve and Garnish

Ladle the soup into bowls and top with your favorite garnishes like chili crisp, fresh herbs, or crispy onions.

Notes

  • Use full-fat coconut milk for the creamiest texture.

  • Adjust spice by adding more or less red curry paste.

  • If the broth is too thick, add a splash of chicken broth.

  • Shrimp dumplings also work beautifully in this soup.

  • Leftovers keep well for up to 2 days in the refrigerator.

Find it online: https://biteseason.com/thai-red-curry-dumpling-soup/