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Curry Dumpling Soup


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  • Author: Lina Judi
  • Total Time: 25 minutes
  • Yield: 3 servings 1x
  • Diet: Vegan

Description

This Curry Dumpling Soup is a cozy, flavorful blend of creamy coconut milk, red curry spice, and tender veggie dumplings. Infused with ginger, garlic, and chili for a subtle kick, it’s the perfect quick and nourishing weeknight meal with Thai-inspired flair.


Ingredients

Scale
  • 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

To Serve:

  • 2 cups veggie dumplings, frozen

  • 1 handful cilantro, chopped

  • Juice of 1 lime

  • Toasted sesame seeds, for garnish


Instructions

  • Heat olive oil in a large pot over medium heat. Add onion and sauté until soft, about 4–5 minutes.

  • Add garlic, Thai chilies (if using), and ginger. Sauté another 1–2 minutes until fragrant.

  • Stir in red curry paste and cook for 1 minute to release flavors.

  • Pour in vegetable broth and coconut milk. Bring to a gentle simmer.

  • Add chopped bok choy and frozen veggie dumplings. Simmer for 5–7 minutes, or until dumplings are heated through and bok choy is tender.

  • Stir in lime juice and adjust seasoning as needed.

  • Serve hot, garnished with cilantro and toasted sesame seeds.

Notes

  • Use store-bought frozen dumplings for convenience—potstickers or gyoza work well.

  • Thai chili peppers add spice; omit for a milder soup.

  • Add mushrooms or bell peppers for extra veggies.

  • Leftovers can be stored in the fridge for up to 3 days, but dumplings may soften over time.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Simmering
  • Cuisine: Thai-Inspired