Jump to Recipe Print Recipe

🌶️ Why You’ll Love This Red Thai Curry Dumpling Soup

If you’re after something quick, comforting, and totally flavour-packed, this Red Thai Curry Dumpling Soup ticks all the boxes!
  • It’s ready in 30 minutes! No need to spend hours in the kitchen—this soup is fast, fuss-free, and perfect for busy days.
  • Packed with flavour. The combination of red curry paste, coconut milk, and dumplings makes every bite rich, spicy, and ultra-satisfying.
  • Customisable! Use your favourite dumplings—prawn, chicken, veggie, or even homemade. The broth works beautifully with all kinds.
  • A complete meal in a bowl. Protein-packed dumplings, nourishing greens, and a creamy, spicy broth make this a one-pot meal you’ll crave again and again.
The dumplings are the heart of this dish, so picking the right ones makes all the difference. Here are my top choices:
  • Prawn dumplings – They add a juicy, slightly sweet flavour that pairs beautifully with the spicy broth.
  • Chicken dumplings – A great option if you prefer a more savoury taste.
  • Vegetable dumplings – Perfect for a lighter, plant-based option.
  • Pork & chive dumplings – A classic choice that adds a rich umami kick to the soup.
The broth is what makes this Red Thai Curry Dumpling Soup truly special, so let’s talk about how to make it extra flavourful:
  • Use a good-quality red curry paste. The Thai brands like Maesri or Ayam have the best depth of flavour. If you like it extra spicy, add an extra teaspoon!
  • Full-fat coconut milk is a must. This gives the broth its signature creaminess—don’t skimp on it!
  • Fresh garlic and ginger. Always use fresh for the best flavour. You can grate or finely mince them for an even distribution.
  • A splash of lime juice. This brightens up the broth and balances the richness of the coconut milk.
  • A good stock base. Use vegetable stock for a lighter, more delicate broth or chicken stock for a deeper umami flavour.
Want to take your Red Thai Curry Dumpling Soup to the next level? Try adding these:
  • Bok choy or baby spinach – For extra greens and a pop of freshness.
  • Sliced mushrooms – Shiitake or button mushrooms add a beautiful umami depth.
  • Rice noodles – If you want to make it even heartier, toss in some cooked rice noodles!
  • Fresh coriander & Thai basil – These give the soup an authentic, herby kick.
  • Chilli oil or crispy shallots – Drizzle some on top for an added crunch and a boost of spice!
This Red Thai Curry Dumpling Soup is a meal on its own, but if you want to make it extra special, here are some great sides to serve with it:
  • Thai-style cucumber salad – A cool, crunchy contrast to the warm, spicy broth.
  • Crispy spring rolls – The perfect crispy bite alongside a comforting bowl of soup.
  • Steamed jasmine rice – To soak up every last drop of that delicious broth.
  • Iced Thai milk tea – A sweet, creamy drink that pairs beautifully with the spice of the soup.
For a fun dinner idea, serve the soup family-style with extra toppings like fresh chilli, coriander, and lime wedges so everyone can customise their bowl!
Got leftovers? Here’s how to store them:
  • Fridge: Store in an airtight container for up to 3 days. The dumplings may absorb some broth, so you can add a splash of stock or coconut milk when reheating.
  • Freezer: The broth freezes well, but dumplings can get soggy. If you plan to freeze, store the broth separately and add fresh dumplings when reheating.
  • Reheating: Warm on the stovetop over low heat or microwave in short bursts, stirring occasionally.

Pro Tip:

Divide the soup into individual containers (without dumplings or greens) and freeze. When ready to eat, simply reheat, add dumplings and greens, simmer for a few minutes, and finish with lime and coriander.
Meal prepping doesn’t have to mean bland chicken and rice. With this red Thai curry dumpling soup, you’ll actually look forward to your next meal. It’s spicy, satisfying, and incredibly nourishing.
This is a soup that feels indulgent but is packed with wholesome ingredients—and it’s totally customisable. Whether you want to keep it light with extra veggies, bulk it up with rice, or add a soft-boiled egg, this Thai red curry dumpling soup adapts to whatever you’re craving.
One of the best things about this quick and easy red thai curry dumpling soup is how well it fits into a meal-prep lifestyle. While it’s a breeze to throw together on a busy weeknight, you can also batch cook it for a few days’ worth of satisfying lunches or dinners.

Here’s how to meal prep like a pro:

  • Prep the broth separately: Make a large batch of the curry coconut broth and refrigerate or freeze it.
  • Cook dumplings fresh: To avoid soggy dumplings, cook them fresh when serving. You can keep frozen dumplings on hand and just toss them into the simmering broth when ready to eat.
  • Add greens last-minute: Asian greens can wilt and lose texture over time, so add them fresh when reheating the soup.
If you love this Red Thai Curry Dumpling Soup, you might also enjoy:
There you have it—your new favourite Red Thai Curry Dumpling Soup! 🥣 If you try this recipe, take a picture and tag me @steph_cooks_stuff on Instagram. I’d love to see your delicious creations! 📸✨
Now, go grab those ingredients and make yourself a steaming bowl of this comforting, flavour-packed soup. Happy cooking! 🍜🔥
Red Thai Curry Dumpling Soup
Steph de Sousa

Red Thai Curry Dumpling Soup

StarStarStarStarStar
No ratings yet
This Red Thai Curry Dumpling Soup is packed with bold Thai flavors, velvety coconut cream, and juicy dumplings that soak up every bit of that spicy, fragrant broth. Quick, easy, and absolutely delicious!
Print Recipe
prep time Prep Time 10 minutes
setting time Setting Time
 15 minutes
total time Total Time 25 minutes
Servings: 4
Course: Recipes
Cuisine: Australian
Calories: 113
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 1 packet frozen Urban Eats Pork Dumplings
  • 2 tsp Stone Mill Crushed Garlic
  • 1 small The Good Stuff Brown Onion diced
  • 1 tsp Stone Mill crushed Ginger
  • 2 Tbsp Asia Specialities Red Thai Curry Paste
  • 500 ml Chefs’ Cupboard Simply Vegetable Stock
  • 400 ml tin Asia Specialties Coconut Cream
  • 2 tsp Asia Specialities Fish Sauce
  • 1 Pak Choy
  • 2 Spring Onion – white part only
  • Squeeze of Lime juice
  • 1 tsp Oh So Natural Coconut Oil

Equipment

Method
 

  1. Sauté Onion, Garlic and Ginger in the Coconut Oil on a medium heat for about a minute in a wok then add in the Thai Red Curry Paste, cooking off for another minute or two until aromatic.
  2. Pour in the Vegetable Stock then the Coconut Cream, whilst simmering roughly slice Asian Greens and Spring Onion into slices.
  3. Bring to a boil and add in your Dumplings.
  4. Whilst your Dumplings are cooking (about 10 minutes), and in the Vegetables, and the Fish sauce. Take off the heat once your Dumplings are cooked through and squeeze in the :ime juice.
  5. Divide the Curry and Dumplings evenly into four bowls using a ladle and serve with a sprinkle of Spring Onions and fresh Chilli optional.

Nutrition

Calories: 113kcalCarbohydrates: 14gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 0.2mgSodium: 523mgPotassium: 49mgFiber: 1gSugar: 10gVitamin A: 1603IUVitamin C: 5mgCalcium: 22mgIron: 0.4mg

Video

Tried this recipe?

Let us know how it was!heart fill

Frequently Asked Questions

Can I make this soup vegetarian?
Absolutely! Just use vegetable dumplings and swap the fish sauce for soy sauce or tamari.
Add extra red curry paste, fresh chilli slices, or a drizzle of chilli oil. 🌶️🔥
Yes! Green curry will make it spicier and more herby, while yellow curry will add a milder, slightly sweeter taste.
Post Views: 3,583