Red Curry Dumpling Soup

Welcome, soup lovers! Today, I’m bringing you one of my favorite quick and easy one pot dinner recipes – a satisfying Red Curry Dumpling Soup, merging those delicate dumplings with the bold flavors of Thai red curry.

This delicious beginner-friendly Thai Red Curry Dumpling Soup recipe is loaded with veggies and dumplings, all submerged in a glorious red curry coconut milk broth. I’m willing to bet you’ll be going back for seconds (and thirds)! 😋

Dumpling Soup with Thai Coconut Red Curry

This Thai inspired dumpling soup is every bit as flavorful and as delicious as it looks! Just imagine dumplings soaked in a mouthwatering coconut red curry broth with complex and robust flavors, along with chunky pieces of vegetables.

Dumplings and Thai red curry are a match made in heaven. I first heard of this concept on either TikTok os Instagram and I’m now completely sold. Pro tip: splatter it on some white rice and let the rice soak up all that creamy coconut curry. YUM!

If you know me, you know I love my Thai red curry – there’s Thai Red Curry Salmon, Thai Red Curry with Chicken and Coconut Curry Chicken Soup…and they are all dear to my heart…and stomach! So there should be no surprises that I’m in love with this version with dumplings in the mix.

Another piece of goodness about this red curry dumpling soup is that it truly caters to your busy evenings and uninspired dinner nights.

It is quick and easy to prepare, takes less than 30 minutes, and even uses a lot of ready-made ingredients such as ready-made red curry paste and store-bought frozen dumplings.

You can definitely make your curry paste and/or dumplings from scratch, but there’s really no need to. There are some great quality paste and dumplings out there that will save you a lot of time!

Now brace yourself for some bold and beautiful red curry flavors, enjoy that chewy smooth-on-the-outside and juicy-on-the-inside dumpling texture, and slurp up mouthfuls of warming soup that will hug your insides.

Ingredients

Here are the ingredients needed to make Red Curry Dumpling Soup:

• Frozen dumplings – any type and any brand of frozen dumplings work. Or use frozen wontons! Dumplings/wontons can usually be found at the Asian section of a mainstream grocery store. There are so many great ones out there you can use. You can use dumplings of all different shapes and filling (such as pork, shirmp, chicken etc). If you feel like going the gourmet route and want to make dumplings from scratch, this is my go-to recipe!
• Coconut milk – use the canned coconut milk. I much prefer the regular over the lite to create a thicker and creamy broth, but if you rather keep it lower fat, that’s a great option as well.
• Red curry paste – use store bought red curry paste when making this red curry dumpling soup. When purchasing curry paste in the store, look into Maesri, Mae Ploy for a more authentic flavor, or Thai Kitchen red curry paste for a milder spice. Thai Kitchen is easy to find in pretty much all major grocery stores in the U.S. Different brands of curry paste do contain different levels of sodium and spice level, so taste your broth before adding any additional salt.
• Fish sauce – fish sauce is fermented fish extract and it truly adds incredible umami flavors to our red curry dumpling soup. Use good quality for best flavor. If you don’t have fish sauce, you can substitute with soy sauce, but fish sauce truly works best.
• Chicken broth – or vegetable broth if you want to keep this vegetarian.
• Veggies – I use broccoli, zucchini, carrots and bell peppers, but feel free to sub with your favorites!
• Aromatics and herbs – we are using garlic, onions, lime juice and cilantro to add an extra punch of flavor into our red curry dumpling soup.

How to make Red Curry Dumpling Soup

Now, let’s dive into the actual cooking process.

You will need a large soup pot or Dutch oven to cook the soup on the stovetop.

Start by sautéing onions. Add minced garlic and the rest of the vegetables (broccoli, zucchini, carrots, bell peppers) and sauté for another 30 seconds.

Add red curry paste and stir to sauté everything together.

After a few minutes of sautéing the vegetables, add chicken broth, and bring it to a boil.

Then, add coconut milk, fish sauce, and stir to combine.

Bring to a boil and add frozen dumplings. Cook frozen dumplings according to package instructions – they typically require a few minutes for them to be cooked all the way.

Frozen dumplings usually contain raw meat, so make sure to fully cook it. Use a meat thermometer on the dumplings if needed to check for doneness.

Once everything is done, squeeze lime juice and give the red curry dumpling soup a good stir. Add salt to taste and to open up the flavor.

At this point, feel free to adjust the taste as well – add more lime if you prefer it more sour, add brown sugar if you want a touch of sweetness in it, and add more salt or fish sauce if you want it saltier. Adjusting accordingly is key!

I took a few delicious bites of this Red Curry Dumpling Soup and OMG.

I am SO PROUD of how tasty this was, and so glad I’m getting to share this incredible recipe with you.

Highly encourage everyone to give this Red Curry Dumpling Soup a try.

It is one-pot, pantry-friendly, quick to prepare (ready in under 30 minutes!), easy to make (lots of ready-to-use ingredients!), satisfying and oh-so-delicious!

Dumpling soup flavored by a glorious red curry and coconut milk broth is going to be your new favorite dinner recipe this Fall!

Dumpling Soup variations

Dumpling red curry soup, like many soups, lends itself to a variety of adaptations. Feel free to experiment with variations such as:

• Different dumplings – dumplings come in various forms (round or rectangle, square), stuffings (pork, chicken, veggie), brands, types (wontons are technically dumplings too!) – and any type works!
• Spiciness – if your red curry paste isn’t spicy enough for your liking, feel free to add more red curry paste – that one ingredient really carry a lot of the spiciness. If you prefer your soup even spicier, consider adding fresh chilies or chili paste.
• Fish sauce – use soy sauce instead of fish sauce. While fish sauce is one of the hallmarks of traditional Thai flavors, soy sauce is a suitable stand-in, especially for vegetarians.
• Vegetarian – make this soup vegetarian by using veggie broth, veggie dumplings, tofu (for the protein), and using soy sauce to flavor (instead of fish sauce)

Storage and reheat

Store your leftover red curry dumpling soup in an air tight container in refrigerator for up to 5 days.

To reheat, add a few teaspoons of water to dilute the broth (it gets soaked and gets dryer over time), and simply toss the soup into a large pot and bring to boil, or use microwave.

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