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30-Minute Thai Curry Soup with Dumplings

A fast, deeply flavorful weeknight soup featuring a rich, spicy red coconut curry broth filled with plump, tender dumplings.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Soup
Cuisine: Asian Fusion, Thai Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp coconut oil or neutral cooking oil
  • 1 tbsp fresh ginger minced
  • 3 cloves garlic minced
  • 3 tbsp Thai red curry paste adjust to taste
  • 4 cups chicken broth or vegetable broth
  • 1 can full-fat coconut milk 13.5 oz can
  • 1 tbsp soy sauce or fish sauce
  • 1 tsp brown sugar optional
Dumplings & Finishing
  • 16 pieces frozen dumplings potstickers or gyoza, any filling
  • 1 tbsp fresh lime juice
Garnish
  • 2 tbsp green onions chopped
  • 1 tbsp chili oil for drizzling

Equipment

  • Large Pot or Dutch Oven
  • Whisk
  • Ladle

Method
 

  1. Heat the oil in a large pot over medium heat. Add the minced ginger and garlic, sautéing for 1 minute until fragrant.
  2. Stir in the Thai red curry paste and cook for 1 to 2 minutes to toast the spices and deepen the flavor.
  3. Gradually whisk in the chicken broth until the curry paste is fully dissolved. Bring to a gentle simmer.
  4. Stir in the full-fat coconut milk, soy sauce, and brown sugar. Let the broth simmer uncovered for 5-10 minutes.
  5. Carefully add the frozen dumplings directly to the simmering broth. Cook for 5-8 minutes, or until the dumplings are cooked through and tender.
  6. Remove from heat and stir in the fresh lime juice.
  7. Ladle into bowls and garnish generously with chopped green onions and a drizzle of chili oil. Serve hot.

Notes

Do not thaw the dumplings before adding them to the soup; they will turn to mush. Boil them directly from frozen.