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A bowl of steaming red curry dumpling soup with plump dumplings in a rich, golden broth, topped with fresh cilantro, Thai basil, and sliced red chilies, served alongside lime wedges and crispy spring rolls.

Red Curry Dumpling Soup

Rich, creamy, and full of Thai-inspired flavors, this Red Curry Dumpling Soup blends the warmth of red curry paste, the silkiness of coconut milk, and the heartiness of dumplings in one comforting bowl. Fresh vegetables and bright aromatics bring balance, making this a satisfying yet light dish that's easy to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine Asian, Thai
Servings 4 bowls

Equipment

  • Large pot For cooking the soup base
  • Wooden Spoon For stirring and mixing ingredients
  • Ladle For serving the soup

Ingredients
  

  • 12 dumplings shrimp, chicken, or vegetable-filled
  • 1 tablespoon red curry paste adjust for spice preference
  • 2 cups coconut milk full-fat for creaminess
  • 2 cups chicken broth or vegetable broth
  • 1 small shallot thinly sliced
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 cup bok choy chopped
  • 1 small carrot thinly sliced
  • 1 tablespoon fish sauce or soy sauce for vegetarian option
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon brown sugar balances the flavors
  • 1 tablespoon vegetable oil for sautéing aromatics
  • ¼ cup fresh cilantro chopped, for garnish
  • ¼ cup Thai basil optional, for garnish

Instructions
 

  • Heat vegetable oil in a large pot over medium heat. Add shallots, garlic, and ginger, cooking until fragrant and slightly softened.
  • Stir in red curry paste and cook for 1 minute, allowing the flavors to develop.
  • Pour in coconut milk and broth, stirring to combine. Bring to a gentle simmer.
  • Add carrots and bok choy. Let cook for 5 minutes, until vegetables are tender.
  • Drop in dumplings and let simmer for 5-7 minutes, or until fully cooked.
  • Stir in fish sauce, lime juice, and brown sugar. Adjust seasoning as needed.
  • Ladle soup into bowls and garnish with cilantro and Thai basil before serving.

Notes

  • For a richer broth, let the soup simmer for an extra 10 minutes before adding dumplings.
  • Substitute tofu for a vegetarian protein option.
  • Leftovers can be refrigerated for up to 3 days, but dumplings should be reheated separately to maintain texture.
Keyword coconut curry dumplings, dumpling soup, red curry soup
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