Creamy Thai Red Curry Dumpling Soup Recipe
This Creamy Thai Red Curry Dumpling Soup is a comforting and flavorful one-pot meal that combines the rich creaminess of coconut milk with the spicy depth of Thai red curry paste. Loaded with tender frozen dumplings, fresh bok choy, shallots, garlic, and ginger, this soup brings vibrant Asian flavors together in an easy-to-make, 40-minute recipe perfect for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Soup Base
- 2 Tbsp (30ml) neutral oil
- 2 baby bok choy, ends trimmed and leaves thinly sliced
- 2 medium shallots, peeled, halved, and thinly sliced into half moons
- 3 scallions, thinly sliced (whites and greens separated)
- 3 cloves garlic, peeled and finely chopped
- 1-inch piece of ginger, sliced very thinly into rounds
- 1 Tbsp (15ml) reduced-sodium soy sauce
- 2 tsp rice vinegar
- 1 tsp granulated sugar
- 2–3 Tbsp Thai red curry paste
- 3 cups (710ml) low-sodium chicken broth or vegetable broth
- 1 (13.5oz; 400ml) can coconut milk
Dumplings & Garnish
- 20 oz (560g) bag frozen dumplings
- Chili oil, for drizzling
- Fresh cilantro, for garnish
Instructions
- Sauté aromatics: In a large pot, heat 2 Tbsp of neutral oil over medium heat until hot. Add the sliced bok choy, shallots, and the white parts of the scallions, stirring occasionally for 3-5 minutes until softened. Add chopped garlic and thinly sliced ginger, cooking for an additional 1 minute. Stir in soy sauce, rice vinegar, and sugar to build a savory base.
- Add curry paste: Incorporate 2-3 tablespoons of Thai red curry paste into the pot. Use a wooden spoon to stir and dissolve the curry paste into the aromatics, releasing its fragrant spices.
- Add broth and coconut milk: Pour in 3 cups of chicken or vegetable broth, scraping the bottom of the pan to loosen browned bits. Then add the can of coconut milk. Bring the mixture to a gentle simmer, allowing flavors to meld and the soup to become creamy.
- Cook dumplings: Carefully lower the frozen dumplings into the simmering soup. Cook for 10-12 minutes until dumplings are fully cooked through and tender. Taste the soup and adjust seasoning if necessary with additional soy sauce or rice vinegar.
- Serve: Ladle the soup and dumplings into serving bowls. Garnish with a drizzle of chili oil, fresh cilantro, and the reserved green parts of the scallions. Serve immediately and enjoy the comforting, aromatic flavors.
Notes
- You can use vegetable broth to make this recipe vegetarian-friendly.
- Adjust the amount of red curry paste to your preferred spice level.
- Frozen dumplings can be pork, chicken, or vegetable-based depending on your preference.
- For a richer coconut flavor, add a splash more coconut milk when serving.
- Serve with steamed jasmine rice or crusty bread for a more filling meal.