Delicious Curry Dumpling Soup

If you ask me, curry dumpling soup is a real game-changer on chilly evenings.

This cozy Asian-inspired soup brings together tender dumplings swimming in a rich, coconut curry broth. The combination of soft dumplings and warm, spiced soup feels like a hug in a bowl.

It’s made with store-bought dumplings (which is totally fine – I do it all the time!) and a simple curry base that comes together in under 30 minutes. A handful of fresh herbs and a squeeze of lime make every spoonful interesting.

It’s the kind of comforting meal that works just as well for a quiet weeknight dinner as it does for serving to friends who drop by.

What Kind of Curry Paste Should I Use?

Thai red curry paste is the star of this soup, and while the recipe calls for it specifically, you’ve got some wiggle room here. Most grocery stores carry Thai Kitchen brand, which works perfectly fine, but if you can get your hands on Maesri or Mae Ploy from an Asian market, you’ll get an even more authentic flavor. Since curry pastes can vary in heat level between brands, start with 2-3 tablespoons if you’re unsure, and you can always add more to taste. Just remember that fresh curry paste from Asian markets tends to be more potent than the supermarket varieties, so you might want to use a lighter hand with those.

Options for Substitutions

This soup is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Thai red curry paste: This is a key flavor component, but you can use green curry paste instead. In a pinch, you could use 2-3 tablespoons of curry powder mixed with 1 tablespoon of tomato paste, though the flavor profile will be different.
• Fish sauce: If you don’t have fish sauce, try using soy sauce or coconut aminos. Start with 1 teaspoon and adjust to taste since these alternatives are less salty.
• Lemongrass: Since this is marked as optional, you can skip it or add 1 teaspoon of lemon zest for a similar citrusy note.
• Coconut milk: Full-fat coconut milk works best, but light coconut milk is fine too. Just know the soup won’t be as rich. Avoid using coconut beverage from the dairy case.
• Frozen dumplings: Any type of Asian dumplings work here – gyoza, wontons, or potstickers. You can even use fresh ones, just adjust the cooking time down slightly.
• Spinach: Feel free to swap in baby bok choy, kale, or any other leafy green you have on hand.

Watch Out for These Mistakes While Cooking

The biggest challenge when making curry dumpling soup is rushing the curry paste cooking process – make sure to sauté it with the aromatics for at least 2-3 minutes until fragrant, as this step develops deep flavor and prevents that raw, harsh taste. Adding the coconut milk too quickly can cause it to separate or curdle, so stir it in gradually while the broth is at a gentle simmer, not a rolling boil. When it comes to the dumplings, resist the urge to stir them too much once they’re added to the soup, as this can cause them to break apart – instead, give them a gentle push under the liquid and let them cook undisturbed until they float to the top. For the best texture, add the spinach right at the end just before serving, allowing the residual heat to wilt it perfectly while maintaining its bright green color.

What to Serve With Curry Dumpling Soup?

This cozy Asian-inspired soup works great with simple sides that complement its bold flavors. I love serving it with a side of steamed jasmine rice to soak up all that tasty coconut curry broth, or you can try some quick-cooking rice noodles for an extra filling meal. A simple cucumber salad with rice vinegar dressing helps balance the rich, spicy flavors of the soup, while providing a cool, crisp contrast. For an easy family-style meal, put out some extra toppings like bean sprouts, extra herbs, or chopped peanuts so everyone can customize their bowl.

Storage Instructions

Keep: This curry dumpling soup will stay good in the fridge for up to 3 days when stored in an airtight container. Just keep in mind that the dumplings might get a bit softer over time, but the flavors will continue to develop nicely!

Make Ahead: Want to prep this ahead? Make the curry soup base without the dumplings and store it separately. When you’re ready to eat, just heat up the soup and cook fresh dumplings in it. This way, you’ll get the best texture, and it’s perfect for busy weeknights.

Warm Up: To heat up leftover soup, pour it into a pot and warm it over medium-low heat, stirring occasionally. Add a splash of broth if it seems too thick. The coconut milk might separate a bit, but don’t worry – just give it a good stir and it’ll come back together nicely.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 40-50 g
• Fat: 70-80 g
• Carbohydrates: 120-130 g

Ingredients

For the soup:

• 3 cups chicken broth (I use Swanson chicken broth)
• 3 garlic cloves (finely chopped)
• 1 tbsp chopped ginger (freshly minced for best flavor)
• 4 tbsp red curry paste
• 14 fl oz coconut milk (full-fat for creaminess)
• 1 tbsp olive oil
• 2 tsp sugar
• 1 lime
• 2 tsp fish sauce
• 1 tbsp chopped lemongrass (optional, for authentic Thai flavor)
• 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 (I like Laoganma Spicy Chili Crisp)
• fried onions
• chopped Thai basil

Step 1: Sauté the Onions

Begin by heating oil over medium heat in a 4 to 5 quart soup pot or Dutch oven until the surface shimmers.

Add the onions to the pot and allow them to sweat, stirring frequently, for about 5 minutes, or until they soften.

Step 2: Incorporate Aromatics

Add the Thai red curry paste, ginger, and optional lemongrass, along with the garlic into the pot.

Stir these ingredients into the onions and cook for a minute or two until the mixture becomes fragrant and well combined.

Step 3: Add Liquids and Simmer

Increase the heat to medium-high and pour in the chicken broth and coconut milk.

Bring the soup to a low boil, then reduce the heat to maintain an active simmer.

This process helps blend the flavors.

Step 4: Add Dumplings and Season

Stir in the fish sauce and sugar, then add the dumplings to the simmering soup.

Allow the soup to return to a bubbling state and cook the dumplings according to their packaging instructions, using the steaming time if no boiling directions are specified.

Most dumplings just need a few minutes, as any meat they contain is usually pre-cooked (always double-check to be safe).

Step 5: Add Fresh Ingredients

Turn off the heat and add spinach, green onions, and cilantro into the pot.

Let the soup stand for a moment until the spinach wilts naturally.

Squeeze the juice from half of a lime into the soup and stir well.

Taste the soup and, if needed, add more lime juice for extra zest.

Step 6: Serve and Garnish

Ladle the soup into bowls and top with your favorite toppings such as fresh herbs, chili slices, or crispy shallots.

Serve hot and enjoy the rich, flavorful comfort of this Thai-inspired soup.