Your New Favorite “Lazy But Fancy” Soup Recipe 😏
If dumpling soup and Thai red curry had a very delicious baby, this would be it. Creamy, a little spicy, and packed with bold flavor, this one-pot wonder is exactly what you want on a chilly night (or really whenever you need a win at dinner!).
The beauty of this soup is not just the silky, coconut-rich broth, but that it’s made with frozen dumplings. And you can use any variety! Which means if you want to make this vegetarian, great! If you’re into a ground pork and shrimp combo? Amazing! It’s always delicious.
I’m always inspired by the kinds of soups I order at restaurants, then bring them into my own kitchen in a way that feels both approachable and a little special. If you love dishes like Thai coconut curry soup, wonton soup, or even ramen with a creamy broth, chances are you’ll fall head over feels for this too.
One Pot + 25 Minutes = Dumpling Soup Perfection
Keep the simmer gentle. A rolling boil can break apart delicate dumplings. Low and slow is key! (If you don’t have dumplings at home, you can follow the same method I use in my deconstructed wonton soup and drop heaping spoonfuls of seasoned ground chicken, pork, etc. right into the broth.)
Use Any Kind of Dumpling!
The best part about this dumpling soup recipe is how flexible it is. My family has a preference for pork and veggie dumplings (I always have a bag in the freezer from HMart!), but chicken, shrimp, or vegetable dumplings are all totally fine.
And related, don’t feel limited to stick with “dumplings” only. For instance, potstickers, gyoza, and wontons yield the same results.
I’ve kept the veggie add-ins quite simple, but no surprise that you can add whichever greens you like. I often keep a bag of fresh baby spinach in the fridge, my go-to for getting extra greens into soups! And if you’re a ramen egg lover, how incredible would this be with a soft-cooked, jammy soy sauce egg on top?! Swoooon!
Serve this piping hot in wide bowls with plenty of broth. I find this quite filling on its own, but if you wanted, you could add a crisp cucumber salad or quick pickled vegetables on the side.
This Thai-inspired dumpling soup is cozy, bold, and too easy not to try immediately! Sorry in advance for how often you’ll crave this one. It’s a keeper. 😉
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Creamy Thai Red Curry Dumpling Soup (Easy One-Pot)
Equipment
Ingredients
For the Soup
- 2 Tbsp (30ml) neutral oil
- 2 baby bok choy, ends trimmed, leaves thinly sliced
- 2 medium shallots, peeled, halved, and thinly sliced into half moons
- 3 scallions, thinly sliced, whites and greens separated
- 3 cloves of garlic, peeled and finely chopped
- 1- inch piece of ginger, sliced very thinly into rounds
- 1 Tbsp (15ml) reduced-sodium soy sauce
- 2 tsp rice vinegar
- 1 tsp granulated sugar
- 2-3 Tbsp Thai red curry paste, or as much as you like
- 3 cups (710ml) low-sodium chicken broth or vegetable broth
- 1 (13.5oz; 400ml) can of coconut milk
- 20 oz (560g) bag of frozen dumplings – I like to use pork and vegetable dumplings, but use any variety you like! Keep frozen.
For Serving
- Chili oil
- Fresh cilantro
Instructions
- Sauté aromatics. In a large pot, heat 2 Tbsp neutral oil over medium heat. When hot, add sliced bok choy, shallots, and scallion whites (reserve the greens), then cook, stirring occasionally, for 3-5 minutes. Add chopped garlic and thinly sliced ginger, then cook for 1 minute more. Stir in 1 Tbsp soy sauce, 2 tsp rice vinegar, and 1 tsp sugar.
- Add curry paste. Stir in 2-3 tablespoons of curry paste, using a wooden spoon to help it dissolve.
- Add broth. Pour in 3 cups (710ml) of chicken or vegetable broth, scraping the bottom of the pan, followed by 1 can of coconut milk. Bring the soup to a gentle simmer.
- Cook the dumplings. Carefully lower the frozen dumplings into the soup, then cook for 10-12 minutes, or until they’re fully cooked through. Taste and adjust seasoning, adding more soy sauce or vinegar, if wanted.
- Serve: Transfer to serving bowls, then top with a drizzle of chili oil, fresh cilantro, and the reserved scallion greens. Enjoy!
Notes
- Make-ahead: Prepare the broth up to 2 days early, then cook dumplings fresh when serving.
- Store leftovers in a fridge for up to 3 days. The dumplings will soften over time.
- Reheat: Gently warm on a stovetop, adding a little broth or water to loosen. I don’t love freezing this, as the texture of the dumplings don’t hold up well once cooked through in the broth.
Nutrition
Photography by Jo Harding.
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