This red curry dumpling soup is a quick, warming bowl that uses frozen dumplings to do the hard work. You fry off a little red curry paste, pour in coconut milk and stock, then simmer the dumplings, capsicum and greens right in the broth.
It is ready in about 15 minutes and makes three serves. A squeeze of lime and a handful of coriander at the end lift it into something that tastes like a lot more effort than it was.
Why You’ll Love It
This one’s a weeknight saver. It’s ready in about 15 minutes, the frozen dumplings do the work, the coconut and red curry broth is warming, it’s easy to make your own, and it tastes like more effort than it really is.
The Shortcut That Makes It Work
Frozen dumplings do all the work. They go straight into the broth from the freezer, no thawing, and a spoon of curry paste makes the soup taste like much more effort than it was.
Handy Tips
Fry the curry paste for a couple of minutes first, it wakes up the flavour before the liquid goes in. Simmer the dumplings gently so they do not break apart. Add the greens near the end so they stay bright and fresh. Finish with lime and coriander off the heat for the freshest flavour.
Make It Your Way
Swap the red curry paste for green or yellow for a different flavour. No coconut milk? Use evaporated milk for a lighter version, or stock with a splash of cream. Make it vegetarian with vegetable stock and vegetable dumplings or tofu. Add extra mushrooms for more texture.
What To Serve With It
It is a meal in a bowl on its own. Some steamed rice on the side makes it go further for a crowd.
How to Store It
Best eaten fresh, as the dumplings soften as they sit. If you have leftovers, keep them in the fridge for up to a day and reheat gently.
Don’t Forget to Share
Tried my Red Curry Dumpling Soup recipe? I would love to see how you used it. Snap a pic and tag me on Instagram @steph_cooks_stuff, I love seeing your creations.
Red Curry Dumpling Soup
Prep Time 5 minutes 
Setting Time
10 minutes 
Total Time 15 minutes 
Ingredients
Equipment
Method
- Heat a little oil in a saucepan, add the curry paste, and stir for 2 minutes until fragrant.
- Pour in the chicken stock and coconut milk, then bring to the boil.
- Add the capsicum, greens, and dumplings, and let them simmer for 8 minutes.
- Squeeze in the lime juice and top with fresh coriander. Serve hot and enjoy!
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!
FAQs
Can I use a different curry paste?
Yes. Red curry paste gives it that signature flavour, but green or yellow curry paste both work for a different taste.
What if I do not have coconut milk?
Use evaporated milk for a lighter version, or chicken stock with a splash of cream for a different kind of richness.
Can I make it vegetarian?
Yes. Use vegetable stock instead of chicken stock and swap the chicken dumplings for vegetable dumplings or tofu. Extra mushrooms add texture.
