Thai Red Curry Dumpling Soup Recipe for Cozy Nights
Whipping up a mouthwatering thai red curry dumpling soup brings comfort and excitement to your kitchen adventure.
Fragrant spices dance through rich broth, creating a symphony of flavors that warm your soul.
Delicate dumplings float like edible clouds, promising a delightful culinary experience.
Authentic ingredients blend seamlessly, transporting you straight to bustling bangkok street markets.
Creamy coconut milk softens the curry’s bold kick, balancing heat with smooth complexity.
Seasonal vegetables add vibrant color and fresh crunch to this irresistible one-pot wonder.
Hungry?
This recipe will make you the star of any dinner gathering.
Why Easy Thai Red Curry Dumpling Soup Is Packed With Flavor
Everything You’ll Need For Easy Thai Red Curry Dumpling Soup
Soup Base:Aromatics and Spices:Dumplings and Greens:Cooking and Garnishing Ingredients:How To Make Easy Thai Red Curry Dumpling Soup
Step 1: Sizzle the Aromatics
Heat vegetable oil in a large pot over medium heat. Toss in chopped onions and sliced red bell peppers, letting them dance and soften for 3-4 minutes until they become translucent and tender.
Step 2: Boost the Flavor Profile
Add these flavor-packed ingredients:Stir constantly for 1-2 minutes until the kitchen fills with an incredible aroma and everything blends beautifully.
Step 3: Create the Liquid Base
Pour in the liquid magic:Gently mix everything and bring the soup to a gentle, bubbling simmer.
Step 4: Cook the Dumplings
Carefully slide frozen dumplings into the simmering soup. Let them cook for 5-7 minutes until they’re heated through and delightfully tender.
Step 5: Add Fresh Greens
Toss in either baby spinach or bok choy. Watch the greens wilt and soften for about 1 minute, adding a fresh, vibrant touch to the soup.
Step 6: Serve with Flair
Ladle the steaming soup into bowls. Sprinkle fresh cilantro and green onions on top. Place a lime wedge on the side to add a zesty burst of brightness.
Tips To Perfect Easy Thai Red Curry Dumpling Soup
Tasty Spins On Easy Thai Red Curry Dumpling Soup
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How To Store Easy Thai Red Curry Dumpling Soup
FAQs For Easy Thai Red Curry Dumpling Soup
The soup combines sweet, spicy, and savory elements with red curry paste, coconut milk, and soy sauce creating a complex and balanced Thai-inspired taste experience.
Yes, this recipe is already vegetarian-friendly and can be easily made vegan by ensuring the dumplings are plant-based and using a vegan-friendly soy sauce.
The spice level depends on the red curry paste brand. You can control heat by selecting mild or hot curry paste, or adjusting the amount used to suit your preference.
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Easy Thai Red Curry Dumpling Soup Recipe
- Total Time: 17-19 minutes
- Yield: 4 1x
Description
Hearty Thai red curry dumpling soup delivers a comforting flavor explosion of Southeast Asian cuisine. Spicy broth and delicate dumplings meld together, offering you a soul-warming culinary journey through delightful textures and rich, complex tastes.
Ingredients
Protein and Main Ingredients:
- 12–15 dumplings (vegetarian, chicken, or pork)
- 1 can (14 ounces/400 milliliters) coconut milk
- 4 cups (1 liter) vegetable broth
Vegetables and Aromatics:
- 1 small onion (chopped)
- 1 red bell pepper (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 cup baby spinach or bok choy
- Fresh cilantro (finely chopped)
- Green onions (finely chopped)
Seasonings and Additional Ingredients:
- 1 tablespoon vegetable oil
- 3 tablespoons Thai red curry paste
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- Lime wedges (for serving)
Instructions
- Warm vegetable oil in a spacious pot over medium heat, creating a flavorful base for the Thai-inspired soup.
- Sauté chopped onions and crimson bell peppers for 3-4 minutes until they become translucent and slightly softened.
- Introduce minced garlic, freshly grated ginger, and vibrant red curry paste, stirring continuously to release their aromatic essence.
- Allow the spice mixture to bloom for 1-2 minutes, intensifying the fragrant blend of ingredients.
- Stream in vegetable broth, creamy coconut milk, umami-rich soy sauce, and a touch of brown sugar, whisking to create a harmonious liquid foundation.
- Bring the soup to a gentle simmer, allowing flavors to meld and develop depth.
- Carefully nestle frozen dumplings into the bubbling liquid, ensuring they are fully submerged.
- Maintain a low simmer for 5-7 minutes, cooking dumplings until they become perfectly heated and delightfully tender.
- Gently fold in delicate baby spinach or crisp bok choy, watching the greens gracefully wilt into the soup.
- Transfer the steaming soup into serving bowls, creating an inviting presentation.
- Sprinkle fresh cilantro and sliced green onions as a final flourish, and place a zesty lime wedge alongside to brighten the dish.
Notes
- Choose dumplings carefully, selecting frozen varieties that complement Thai red curry flavors like pork, chicken, or vegetable-filled options.
- Swap vegetable broth with chicken or seafood stock for deeper umami profile if preferred dietary needs allow.
- Adjust spice levels by reducing or increasing red curry paste quantity, catering to individual heat tolerance without compromising authentic taste.
- Transform recipe into gluten-free version by using tamari instead of traditional soy sauce and selecting certified gluten-free dumplings.
- Prep Time: 5 minutes
- Cook Time: 12-14 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 270 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
Michael Thompson
Founder & Recipe Developer
Expertise
Education
Cascade Culinary Institute – Bend, OR
ServSafe Food Handler Certification – Portland, OR
Focus: Certified in core food safety and hygiene principles for both home and professional kitchens, with emphasis on ingredient handling, kitchen cleanliness, and safe preparation methods.
Mike’s kitchen journey began with a single goal: to make everyday meals feel like something worth celebrating.
After earning his Certificate in Culinary Arts from Cascade Culinary Institute, he spent years working with local farmers and small kitchens across Oregon, learning the beauty of seasonal, small-batch cooking.
Mike’s approach is simple, cook with what’s fresh, keep it approachable, and always leave room for a little creativity. When he’s not testing yogurt marinades or designing single-serving meals, you’ll find him hiking trails or hunting down the best berries at local markets.