Name: Curry Dumpling Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai-Inspired
Ingredients: 1 tablespoon olive oil; 1 yellow onion, finely diced; 2 cloves garlic, minced; 2 Thai chili peppers, diced (optional, for heat); 1 inch ginger root, finely diced; 2 tablespoons red curry paste (vegan-friendly); 1 cup vegetable broth; 1 can (13.5 oz) coconut milk; 1 cup bok choy, chopped; 2 cups veggie dumplings, frozen; 1 handful cilantro, chopped; Juice of 1 lime; Toasted sesame seeds, for garnish

Jump to Recipe

Curry Dumpling Soup is a vibrant, warming dish that fuses the comfort of soup with the bold flavors of Thai-inspired curry. This easy, vegan-friendly recipe brings together rich coconut milk, red curry paste, tender bok choy, and hearty veggie dumplings in a comforting broth. Whether you’re craving something cozy, spicy, or just want a fast dinner with global flair, this soup hits all the right notes.

Perfect for cool evenings or busy weeknights, this dish combines store-bought dumplings with fresh aromatics like garlic, onion, and ginger, layered into a creamy, flavorful broth. The result is a filling and nourishing meal that looks and tastes gourmet but takes less time and effort than you’d expect. Add a squeeze of lime and fresh cilantro on top, and this bowl becomes a refreshing, spicy, and satisfying meal on its own.

Why You’ll Love This Recipe

Fast and Easy

Comes together quickly with minimal prep and simple ingredients.

Full of Flavor

Red curry paste and coconut milk create a rich, fragrant broth.

Plant-Based and Vegan

A meatless meal that doesn’t skimp on comfort or satisfaction.

Versatile

Swap in your favorite vegetables or dumpling variety.

Restaurant-Quality at Home

Elevated enough for guests, simple enough for weeknights.

Ingredients

Olive oil
Yellow onion

Garlic
Thai chili peppers (optional)
Fresh ginger

Red curry paste (vegan-friendly)
Vegetable broth
Coconut milk

Bok choy
Veggie dumplings (frozen)
Cilantro

Lime
Toasted sesame seeds

Variations

Add Protein

Add tofu cubes or tempeh for extra protein.

Make It Spicier

Increase the number of chili peppers or add a dash of hot sauce.

Use Different Greens

Spinach, kale, or napa cabbage are great substitutes for bok choy.

Try Different Dumplings

Use pork, shrimp, or chicken dumplings if not vegan.

Add Noodles

Rice noodles or ramen can bulk up the soup for a more filling meal.

How to Make the Recipe

Step 1

Heat olive oil in a large pot over medium heat. Sauté the onion until soft and translucent.

Step 2

Add garlic, ginger, and Thai chili peppers. Cook for 1–2 minutes until fragrant.

Step 3

Stir in red curry paste and cook for another minute to deepen the flavor.

Step 4

Pour in vegetable broth and coconut milk. Stir well to combine and bring to a simmer.

Step 5

Add chopped bok choy and simmer for 3–5 minutes until tender.

Step 6

Drop in the frozen dumplings and cook according to package instructions, usually 5–6 minutes.

Step 7

Finish with fresh lime juice, chopped cilantro, and a sprinkle of toasted sesame seeds before serving.

Tips for Making the Recipe

Don’t Overcook the Dumplings

Add them toward the end and cook just until done to avoid sogginess.

Use Full-Fat Coconut Milk

It adds richness and balances the spice.

Prep Ingredients First

This soup comes together fast, so having everything chopped and ready helps.

Customize Spice Level

Taste as you go and adjust the heat with more chili or curry paste.

Stir Gently After Adding Dumplings

Helps keep them intact during cooking.

How to Serve

Ladle the soup into bowls and garnish with cilantro, lime juice, and sesame seeds. It pairs beautifully with jasmine rice, a fresh cucumber salad, or on its own as a complete meal. For an extra layer of flavor, drizzle with chili oil or a spoon of peanut sauce.

Make Ahead and Storage

Storing Leftovers

Refrigerate in an airtight container for up to 3 days. Dumplings may soften slightly but will still taste great.

Freezing

Freeze the broth and vegetables separately from the dumplings for best texture. Add fresh dumplings when reheating.

Reheating

Warm gently on the stovetop or in the microwave. Add a splash of broth or coconut milk if it thickens too much.

FAQs

Can I use homemade dumplings?

Yes, they work beautifully—just be gentle when simmering.

What’s the best curry paste to use?

A Thai-style red curry paste that is labeled vegan works best.

Can I make this gluten-free?

Yes—just use gluten-free dumplings and verify your curry paste is GF.

Is this recipe spicy?

It has a mild to medium kick. Adjust chili and curry to suit your taste.

Can I use other vegetables?

Absolutely. Mushrooms, bell peppers, or carrots make great additions.

Can I cook the dumplings separately?

Yes, and then add them before serving to preserve their texture.

What if I don’t have coconut milk?

Use cashew cream or another plant-based milk for creaminess, though flavor will differ.

How do I thicken the broth?

Simmer longer or stir in a small slurry of cornstarch and water if you prefer a thicker consistency.

Can I freeze the entire soup?

It’s best to freeze without the dumplings for optimal texture.

Can I double the recipe?

Yes, this soup scales well for meal prep or feeding a group.

Conclusion

Curry Dumpling Soup is a flavorful, nourishing dish that effortlessly blends bold Thai-inspired curry with the comfort of a dumpling-studded broth. It’s the perfect solution for busy nights, vegan guests, or whenever you need something warm and satisfying. Whether you stick to the recipe or add your own twist, this soup delivers big on taste, comfort, and simplicity.