Craving something bold, comforting, and just the right kind of spicy? This Thai Coconut Curry Dumpling Soup is here to warm your belly and lift your spirits. It’s creamy, savory, and packed with flavor thanks to a rich red curry broth, tender dumplings, and a splash of lime to brighten it all up.
The best part? It’s fast. With frozen potstickers and a few pantry staples, you can whip up this creamy coconut dumpling bowl in under 30 minutes. Whether you’re feeling under the weather or just need a cozy night in, this easy Asian soup delivers restaurant-worthy flavor with a homemade touch.
Why You’ll Love This Thai Coconut Curry Dumpling Soup
- Combines the comfort of potsticker soup with Thai flavors.
- Rich, creamy red curry broth that’s spicy and soothing.
- Customizable with your favorite veggies.
- Quick and easy—perfect for busy weeknights.
Ingredients
- 20 frozen gyozas or potstickers
- 1 tbsp vegetable oil
- 4 garlic cloves, grated
- 1 tsp grated ginger
- 4 cups chicken broth
- 1 can (400 ml) full-fat unsweetened coconut milk
- 1 tbsp low-sodium soy sauce
- 1 tbsp fish sauce
- 1 tsp toasted sesame oil
- 3 tbsp Thai red curry paste
- 1 tsp brown sugar
- 2 tbsp lime juice
- Chopped chives, for garnish
- Optional: your favorite vegetables (bok choy, spinach, mushrooms, etc.)
How to Make This Creamy Coconut Dumpling Bowl
- Boil and prep. Bring a pot of salted water to a boil for the dumplings. Meanwhile, grate garlic and ginger.
- Start the soup base. In a large soup pot, heat vegetable oil over medium. Add garlic and ginger, sauté for about 30 seconds.
- Build the broth. Add broth, coconut milk, soy sauce, fish sauce, sesame oil, curry paste, brown sugar, and lime juice. Stir to combine and bring to a boil. Lower heat and simmer for 5 minutes. Add veggies here if using.
- Cook dumplings. In the boiling water, cook the gyozas or potstickers according to package directions (about 2–3 minutes). Drain.
- Assemble the bowls. Divide cooked dumplings into serving bowls. Ladle hot Thai coconut curry broth over top. Garnish with chopped chives.
Tips for the Perfect Potsticker Soup
- Use high-quality frozen dumplings for the best texture.
- Don’t overcook the dumplings—they’ll continue to soften in the hot broth.
- Adjust the spice level by using more or less curry paste.
- Add sautéed mushrooms, bok choy, or spinach for extra nutrition.
Why This Soup Became a Weeknight Hero
The first time I made this was on a rainy Tuesday when I had dumplings in the freezer and zero energy to cook. The smell of garlic, ginger, and red curry simmering away turned my whole mood around. Now it’s in regular rotation—easy, satisfying, and always a crowd-pleaser (even with picky eaters who think soup isn’t a meal).
What to Serve with Thai Coconut Curry Dumpling Soup
Pair this creamy bowl with a side of jasmine rice, crispy spring rolls, or a light cucumber salad. It also stands strong on its own. If you’re serving guests, offer extra lime wedges and chili oil for drizzling. And don’t forget a cozy blanket and your favorite playlist.
How to Store and Reheat
Store leftover broth and dumplings separately for best texture. Keep in airtight containers in the fridge for up to 3 days. Reheat the broth on the stove until steaming. Gently warm dumplings in the broth or microwave in short bursts. Add a splash of broth or coconut milk if it thickens too much.
FAQs About Thai Coconut Curry Dumpling Soup
Can I make it vegetarian?
Absolutely. Use veggie broth, plant-based dumplings, and skip the fish sauce (or use a vegan alternative).
Can I freeze it?
The broth freezes well. Freeze without the dumplings for best texture.
Can I use homemade dumplings?
Yes! Homemade or store-bought both work beautifully.
How spicy is it?
Moderate. For less heat, use 1–2 tablespoons of curry paste. For more, add chilli flakes or sriracha.
A Bowl Full of Bold, Cosy Flavour
This Thai Coconut Curry Dumpling Soup is your go-to for comfort with a kick. Creamy, savory, and loaded with layers of flavor, it’s proof that weeknight meals can still be exciting—and absolutely delicious.
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Print
Thai Coconut Curry Dumpling Soup
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Thai Coconut Curry Dumpling Soup is a quick and cozy Asian-inspired dish featuring tender potstickers in a creamy red curry coconut broth. Spicy, aromatic, and easy to customize with your favorite vegetables, it’s a flavorful cold-weather comfort meal ready in under 30 minutes.
Ingredients
-
20 frozen gyozas or potstickers
-
1 tbsp vegetable oil
-
4 garlic cloves, grated
-
1 tsp grated ginger
-
4 cups chicken broth
-
1 can (400 ml) full-fat unsweetened coconut milk
-
1 tbsp low-sodium soy sauce
-
1 tbsp fish sauce
-
1 tsp toasted sesame oil
-
3 tbsp Thai red curry paste
-
1 tsp brown sugar
-
2 tbsp lime juice
-
Chopped chives, for garnish
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Optional: bok choy, spinach, mushrooms, or other vegetables
Instructions
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Boil salted water in a pot for dumplings. Grate garlic and ginger.
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In a soup pot, heat oil over medium. Sauté garlic and ginger for 30 seconds.
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Add broth, coconut milk, soy sauce, fish sauce, sesame oil, curry paste, brown sugar, and lime juice. Stir and simmer 5 minutes. Add vegetables if using.
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In boiling water, cook dumplings according to package instructions (about 2–3 minutes). Drain.
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Divide dumplings into bowls, ladle hot curry broth over them, and garnish with chives.
Notes
Use quality frozen dumplings for best results.
Avoid overcooking dumplings; they’ll soften further in hot broth.
Control spice by adjusting curry paste quantity.
Add mushrooms, bok choy, or spinach for extra texture and nutrients.
Store broth and dumplings separately for best leftovers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: Thai