Name: Easy Thai Coconut Curry Dumpling Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai / Asian fusion
Ingredients: 1 tablespoon coconut oil (or neutral oil); 1 small onion, finely chopped; 2 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 1–2 tablespoons red curry paste (adjust to taste); 1 can (14 oz / 400 ml) coconut milk; 2 cups (480 ml) vegetable or chicken broth; 1 tablespoon fish sauce (or soy sauce for vegetarian); 1 tablespoon lime juice; 1 teaspoon brown sugar (optional); 8–12 dumplings (fresh or frozen; e.g. pork, chicken, vegetable); 1 cup mixed vegetables (e.g. bell pepper, carrots, snap peas, spinach); Fresh cilantro and sliced green onions, for garnish; Chili oil or red pepper flakes (optional, for heat); Rice noodles or vermicelli (optional, cooked separately)

Thai Coconut Curry Dumpling Soup is a creamy, aromatic, and soul-warming dish that’s ready in just 15 minutes. Bursting with bold Thai flavors and packed with gyozas or potstickers, this soup brings together spicy, sweet, and savory notes in one simple, satisfying bowl. Perfect for busy weeknights, it’s endlessly customizable with your favorite dumplings and veggies.

Why You’ll Love This Recipe

Ready in just 15 minutes, perfect for busy days
Full of fragrant Thai-inspired flavors
Customizable with any dumpling variety or vegetables
Creamy, slightly spicy broth that hits all the right notes
Can be made ahead and stored for future meals
Comforting yet light
Great way to use frozen dumplings
Kid-friendly with mild curry (or spice it up to your taste)
One-pot meal with easy cleanup
Impressive enough for guests, easy enough for beginners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

gyozas or potstickers
vegetable oil
garlic cloves, grated
grated ginger
chicken broth (or vegetable broth)
unsweetened full-fat coconut milk
low sodium soy sauce
fish sauce
toasted sesame oil
Thai red curry paste
brown sugar
lime juice
chopped chives (for serving)
your favorite vegetables (optional, for serving)

Directions

Bring a large saucepan of salted water to a boil. Meanwhile, grate garlic and ginger.
In a large pot, heat oil over medium heat. Add garlic and ginger, sauté for 30 seconds.
Pour in chicken broth and coconut milk. Add soy sauce, fish sauce, sesame oil, brown sugar, Thai red curry paste, and lime juice. Stir until curry paste dissolves. Bring to a boil, then reduce heat and simmer for 5 minutes.
While the broth simmers, cook gyozas in the boiling water according to package directions (about 2–3 minutes), then drain.
Divide gyozas between bowls. Ladle hot coconut curry broth over top.
Garnish with chopped chives and optional vegetables. Serve immediately.

Servings and timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Use any dumpling type: wontons, mandu, jiaozi, har gow
Substitute gochujang for red curry paste for a Korean-inspired twist
Swap lime juice with lemon juice or rice vinegar
Add shredded chicken, tofu, or shrimp for more protein
Use green curry paste for a milder or different flavor
Stir in baby spinach, bok choy, or mushrooms for added nutrition
For a vegetarian version, skip fish sauce and use extra soy sauce
Pan-fry dumplings for added texture before serving
Add ramen noodles to make it a heartier noodle soup
Top with chili crisp or sambal oelek for an extra kick

Storage/Reheating

Store soup and dumplings separately in airtight containers in the fridge for up to 3 days
Reheat the broth over medium heat, then add dumplings just before serving
Freeze broth for up to 3 months. Thaw overnight in the fridge, reheat and add fresh or frozen dumplings
Avoid storing dumplings in the broth to maintain their textured

FAQs

How spicy is this soup?

The spice level depends on how much Thai red curry paste you use. Start with 1 tablespoon for mild heat, and increase for more intensity.

Can I use green curry paste instead of red?

Yes, green curry paste offers a slightly different flavor with more herbal notes and a milder spice.

Do I have to cook the dumplings separately?

It’s recommended to cook them separately to prevent sogginess. However, you can cook them directly in the broth if serving immediately.

Can I make this vegetarian?

Yes. Replace chicken broth with vegetable broth and omit fish sauce. Use veggie dumplings to complete the meal.

What vegetables go well in this soup?

Great options include bok choy, spinach, mushrooms, shredded carrots, edamame, broccoli, or baby corn.

Can I pan-fry the dumplings instead?

Absolutely. Pan-frying before adding to the soup gives the dumplings a delicious crispy texture.

Is this soup freezer-friendly?

The broth freezes well for up to 3 months. It’s best to freeze it without dumplings and add them fresh when reheating.

Can I use refrigerated or homemade dumplings?

Yes, but adjust the cooking time based on the type. Homemade or fresh dumplings may need less boiling time.

How do I make it less spicy?

Use less curry paste and avoid chili-based toppings like sambal oelek or chili crisp.

What can I use instead of coconut milk?

For a different creaminess, try heavy cream or cashew cream, though coconut milk offers the signature Thai flavor.

Conclusion

Thai Coconut Curry Dumpling Soup is your answer to flavorful, quick comfort food that’s endlessly adaptable. Whether you’re craving something cozy on a cold night or need a fast weeknight dinner, this soup delivers with its bold flavors, creamy texture, and customizable ingredients. Keep frozen dumplings and curry paste on hand, and you’ll always be 15 minutes away from a soul-satisfying bowl.