Thai Red Curry Dumpling Soup

Close-up of dumpling soup topped with sesame seeds, cilantro, and lime wedge.

Thai Red Curry Dumpling Soup

Creamy red curry broth with coconut milk, tender dumplings, and fresh greens make this quick, flavorful soup perfect for cozy weeknight dinners.

Course Soup

Cuisine Thai

Prep Time 5

Cook Time 15

Total Time 20

Servings serves

Calories 306kcal

Ingredients

2 13.5 oz can light coconut milk Approx. 27 fl oz / 800 ml total
2 cup vegetable broth 480 ml
4-6 tbsp Thai red curry paste 60–90g; adjust for heat preference
4 kaffir lime leaves twisted and bruised to release aroma
2 tsp fresh ginger grated; about 4g
2 clove garlic minced; about 6g
4 tsp soy sauce or to taste; 20ml
2 tsp brown sugar 8g
1 tbsp lime juice plus 4 lime wedges for serving; 15ml
20 frozen dumplings about 1 lb / 450g

To Serve

steamed baby bok choy or spinach
fresh cilantro leaves
sliced green onions
black and white sesame seeds
chili oil drizzle
lime wedges

Instructions

Prepare the kaffir lime leaves: Twist and bruise the leaves to release their aroma.
Scoop about 4 tablespoons of the thick coconut cream from the top of the cans into a large saucepan over medium heat. Add the ginger and garlic, and sauté for 30–45 seconds until fragrant. Stir in the curry paste and cook for 1–2 minutes until the oils release.
Stir in the remaining coconut milk, vegetable broth, soy sauce, brown sugar, and kaffir lime leaves. Bring to a gentle simmer and cook for 5 minutes. Avoid a hard boil, which can cause the coconut milk to split.
Add the frozen dumplings and cook for 5–7 minutes, or until heated through and tender. Cook the dumplings for 1 minute less than the packet instructions.
Remove the kaffir lime leaves. Stir in the lime juice, taste, and adjust with more soy sauce or lime juice if needed.
Ladle into bowls and add bok choy or spinach. Top with cilantro, green onions, sesame seeds, and a drizzle of chili oil. Serve with lime wedges on the side.

Notes

Curry paste strength varies. Start with 4 tablespoons and add more to taste, especially if using a hot brand like Mae Ploy.

Simmer gently, don’t boil hard. Vigorous boiling can split coconut milk and make it look curdled.

Check dumpling type. Some are raw and need longer cooking; others are pre-cooked and just need heating through. Follow the package directions.

Add lime juice at the end. Adding it too early can dull the fresh citrus flavor and make it slightly bitter.

Cook the dumplings for 1 minute less than the time recommended on the packet instructions. They'll continue to cook and soften in the hot broth, and you don't want to accidentally overcook them - so annoying when they fall apart and the filling is all through the soup!

Nutrition