Easy Red Curry Dumpling Soup
Looking for a fast, cozy, and flavour-packed meal? This Easy Red Curry Dumpling Soup ticks all the boxes. It’s warm, spicy, creamy, and deeply comforting—the perfect weeknight dinner when you want something delicious but don’t want to spend hours in the kitchen.
Inspired by a recipe from @brendan_pang, this soup is made with store-bought red curry paste (because sometimes we need a shortcut), but gets a fresh lift from aromatics like ginger, lemongrass, and lime leaves. Coconut milk brings that classic Thai-inspired richness, while frozen dumplings make it ultra quick without sacrificing flavour.
To level up the broth, I love crumbling in some toasted nori sheets—so simple, but it adds a deep umami layer that makes the soup taste like it’s been simmering for hours. Want it spicy? Add fresh chilies or a drizzle of chili oil (I have a great recipe inspired by Marion Grasby, click here to try yourself.).
Top it all off with soft-boiled eggs (here’s my no-fail method) or go luxe with Japanese ramen eggs (recipe here). I made this solo one night while home alone—thankfully I had leftovers, because Rob had it the next day for lunch and gave it two thumbs up.
Why You’ll Love This Red Curry Dumpling Soup
✔️ Ready in under 30 minutes
✔️ Uses store-bought curry paste but tastes homemade
✔️ Packed with aromatic flavour from lemongrass, lime leaf, and ginger
✔️ Ultra creamy thanks to coconut milk
✔️ Freezer-friendly and great for meal prep
✔️ Customisable with your favourite dumplings, veggies or toppings
Can I use any type of dumplings?
Yes! This recipe works great with frozen dumplings or wontons—pork, chicken, prawn, or veggie, anything goes. Just add them straight from frozen.
Is red curry paste spicy?
Red curry paste has a medium level of heat, but the coconut milk balances it nicely. For extra spice, add fresh chili or chili oil. For a milder version, use less paste or a milder brand.
Can I make it vegan?
Absolutely. Use a vegan red curry paste and plant-based dumplings (many vegetable gyoza or wontons are vegan). Swap in vegetable broth and you’re good to go.
What vegetables can I add to this soup?
Try adding bok choy, spinach, mushrooms, bean sprouts, or baby corn. Add firmer veggies early and delicate ones right at the end so they stay fresh and vibrant.
How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave. The dumplings may soak up some broth, so just add a splash of water or coconut milk when reheating.
Easy Red Curry Dumpling Soup
(51 votes, average: 3.82 out of 5)
Loading...Ingredients
- Filling
- 10 - 12 frozen dumplings or wontons of choice (vegan, seafood, pork, what you prefer)
- A bunch of leafy greens like bok choy, spinach or in my case Swiss chard & green beans (not usual, but worked great!)
- Red Curry Soup
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cm fresh ginger, grated
- 2 garlic cloves, grated
- 4 tbsp red curry paste
- 1 lemongrass stalk (crushed) - optional
- 2 lime leaves - optional
- 1 cup chicken or veggie stock
- 1 can coconut milk
- 1/2 tbsp brown sugar (more to taste)
- 1/2 tbsp fish sauce (more to taste)
- Lime juice, to taste
- Garnish (your choice)
- Fresh herbs (spring onion, coriander or Thai basil)
- Chili oil
- Soft boiled egg
- - Nori sheets
Instructions
Heat the oil in a large sauce pan over medium heat. Add onion, ginger and garlic, and cook for 2 - 3 minutes until fragrant and soft.
Add the red curry paste and cook for a further 3 minutes until the oils slightly separate.
Mix in the stock, coconut milk, caster sugar, and fish sauce and add the lemon grass and lime leaves (if using). Let simmer for 10 minutes. Taste and add lime juice and any of the other flavours to your liking.
In a separate pan blanch the greens for 1 minute, remove from the water with a slotted spoon and set aside. In the same boiling water cook the dumplings until they start to float, ± 3 minutes.
Transfer the wontons and greens to 2 bowls and ladle over the hot soup (discarding the lime leaves and lemongrass). Garnish with fresh herbs, chili oil, boiled egg and nori.
