Name: Easy Thai Red Curry Dumpling Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil; 2 tablespoons Thai red curry paste; 4 cups vegetable broth; 1 (14-ounce) can coconut milk; 16 frozen dumplings (potstickers or gyoza, any filling); 1 red bell pepper, thinly sliced; 1 cup sliced mushrooms; 2 cups baby spinach; 1 tablespoon soy sauce; Juice of 1 lime; Fresh cilantro, for garnish

Curl Up With A Bowl: My Take on Thai Red Curry Dumpling Soup

Oh gosh, you ever come home all frazzled and just want something warm, creamy, and a little bit spicy—like a hug in a bowl? Enter my Easy Thai Red Curry Dumpling Soup recipe. The first time I cobbled this together was after a last-minute grocery panic and, no joke, I’d already eaten half a bag of those frozen dumplings standing at the counter. But add a few ingredients, some red curry paste (the real MVP, honestly), and you’ve got dinner that feels kind of fancy even if you totally cheated your way through half the steps. By the way, if you’re the type who always burns their tongue because you can’t wait for soup to cool… we’re probably related. 😉

Why You’ll Love This (I Swear)

I make this when I’ve hit my limit on plain noodles for the week, or when someone’s brought home a cold (it’s become my unofficial “Sick Day Soup”). My family goes bananas for it because it’s actually hearty, basically foolproof, and you can load it up with any veg that’s about to go wonky in the fridge. (One time I even tossed in leftover roast chicken; not traditional, but not mad about it.) The only downside? Sometimes I make it just spicy enough that my partner does that little air-sucking thing after the first bite. Worth it for the flavor explosion though.

What You’ll Need (And What You Can Swap In)

1 tablespoon vegetable oil (or honestly, whatever neutral oil is handy—I’ve used olive oil in a pinch)
2-3 tablespoons Thai red curry paste (I like Maesri when I can find it, but any brand works; see this taste test for inspo)
1 can (400ml) coconut milk (full fat, unless you want things extra light, which I rarely do!)
3 cups chicken or veggie broth (I’ve totally used water + a bouillon cube before)
1 pack frozen dumplings (about 12-16; pork, chicken, veggie—it’s all good. Sometimes I grab Trader Joe’s, but any dumpling will work)
A handful snap peas, sliced carrots, baby spinach, or any quick-cooking veggie (I stray wildly depending on what’s trying to escape my crisper drawer)
2 teaspoons fish sauce (or soy sauce, for a veggie version—my gran would call this blasphemy, but hey, she’s not here to stop me)
Juice of half a lime (or a splash of bottled if that’s all you’ve got, not judging)
Fresh cilantro and/or sliced green onions for topping (totally optional if you’re cilantro-averse, which I respect, sort of)

See? Pretty flexible.

How I Throw This Together (More Or Less)

Heat the oil in a biggish saucepan over medium heat. Plop in the red curry paste and stir it around for maybe a minute until it starts to smell unbeatable (don’t skip this step unless the cat is actively knocking things off your counter).
Pour in the coconut milk and swirl it together with the paste. Scrape up any little bits from the pan—a silicone spatula is your friend here. Add in the broth, stir, and bring to a gentle simmer. (I usually sneak a spoonful to taste; it’s always too hot and I never learn.)
Add your frozen dumplings right into the simmering soup. If they’re stuck in a lump, just whack the bag on the counter a few times—no shame. Simmer till the dumplings float and look plump, about 5-7 minutes (unless your dumplings are particularly thicc; sometimes it needs a little more).
Toss in your chosen veggies. Quick cookers like spinach go in right at the end; root veg, give ’em a couple more minutes. Don’t worry if it looks a bit odd at this point—the dumplings make everything murkier but it all comes together. Promise.
Season with fish sauce (or soy), squeeze in your lime, give it all a stir. Ladle into bowls and pile with herbs if you’re feeling extra. Or just eat straight out of the pot (no judgment, seriously).

Bits I’ve Learned (the Hard Way)

If you add the veggies before the dumplings, they go limp and weird; trust me, it’s a mistake you only make once.
I used to think you had to use good homemade stock—nope, cartons or even cubes totally work when you’re in a rush.
Once I spaced out and doubled the curry paste—unless you really, really love heat, don’t do this. Unless, you know, it’s one of those days.

Things I’ve Swapped In (And Out)

Tofu instead of dumplings actually works if you’re out of the frozen kind. I once tried tortellini—eh, not my best call. Little odd.
I’ve used green curry paste when I ran out of red. Changes the vibe but still delicious.
A spoonful of peanut butter stirred in makes it creamier, but if you’re allergic, skip it!

If You Don’t Have All the Gear…

I usually use a regular saucepan, but a deep frying pan has worked in a pinch (hello, student days). If you don’t have a proper ladle, a coffee mug definitely works, you just have to embrace your inner chaos. For chopping veg? Kitchen shears all the way—my secret weapon for lazy days. If you’re curious about soup pots, check out these Dutch oven picks from Wirecutter.

Easy Thai Red Curry Dumpling Soup Recipe

How Long Does This Last in the Fridge?

Officially, I’d say two days—but honestly, in my house it never lasts more than a day. The dumplings soak up more flavor overnight, though, so if you *can* wait, I actually think the leftovers are even better. Just, uh, reheat gently or the dumplings might try to fall apart on you.

How Do I Serve This? Here’s How We Do It

Bowls, lots of napkins, and always with extra lime wedges on the side because my partner insists. Sometimes we slap a fried egg on top (don’t knock it till you try it), or serve with buttered toast if it’s a proper chilly day. My uncle once slurped his with a fork and I just pretended not to see.

Lessons from the (Occasional) Soup Disaster

Don’t add the lime too early—it can curdle the soup. I rushed this once and ended up with something that looked like science class, not lunch.
If you try to boil the dumplings too hard they’ll disintegrate, and then it’s just… mystery porridge. Be gentle!
And for the love of crispy veg, add greens at the very end. Soggy spinach is not a vibe.

FAQ—Because My Friends Have Actually Texted Me These

Can I make it without coconut milk?—You can, though it won’t be as creamy. I’ve subbed in oat milk once (ran out of cans), and it was good, but different. Use what’s handy.
Do I need to thaw the dumplings?—Heck no! Straight from the freezer is best, otherwise they kind of stick together and get a funky texture.
Is it gluten-free?—Depends on the dumplings. Most aren’t, but if you hunt around, there are GF options — or just make your own if you feel ambitious (I rarely do, honestly).
Spicy — how spicy?—Depends on the curry paste brand and how much you use. Maybe start small the first time? Learned the hard way!
Can I freeze the leftover soup?—You can, but the dumplings get kind of mushy when reheated. Up to you—maybe fish them out first, then add fresh dumplings when you reheat?

If you make this, let me know how your version goes! Or share your most successful shortcut—I’m always looking for new ways to cheat dinner on a Tuesday. Don’t forget to check ingredients on your curry paste (some sneak in shrimp if you need it veggie) and, uh, clear your schedule for afterwards because you’ll probably want a nap.

Easy Thai Red Curry Dumpling Soup Recipe