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Thai Coconut Curry Dumpling Soup

Creamy, fragrant, and ready in just 15 minutes.

This Thai Coconut Curry Dumpling Soup is your new go-to for quick, cozy comfort food. It’s rich, creamy, and just the right amount of spicy—with the bold flavors of Thai red curry, silky coconut milk, and savory broth, all wrapped around tender dumplings. Whether you’re using potstickers, gyozas, or any frozen dumplings you love, this soup delivers big flavor in minimal time.

Why You’ll Love This Dumpling Soup

This dish is:

  • Fast and flavorful – Ready in just 15 minutes!
  • Customizable – Use your favorite dumplings and vegetables.
  • Ultra-creamy and satisfying – Thanks to full-fat coconut milk and bold Thai spices.
  • Perfect for busy nights – It’s simple, comforting, and comes together in one pot.

Easy to Make, Easy to Love

Start with a base of aromatics like garlic and ginger, stir in Thai red curry paste and creamy coconut milk, then simmer until the flavors meld. Add your favorite frozen dumplings—gyozas, potstickers, or even wontons—and you’ve got a restaurant-worthy bowl of soup in no time.

Love quick, Asian-inspired soups? Don’t miss my Coconut Gochujang Noodle Soup or Spicy Coconut Curry Ramen for more crave-worthy ideas!

What’s the Difference Between Gyozas and Potstickers?

Gyozas and potstickers are both types of dumplings, but they come from different culinary traditions.

  • Potstickers: Chinese-style, often larger and thicker.
  • Gyozas: Japanese-style, typically smaller with thinner wrappers and finely chopped fillings.
    Both work beautifully in this soup, so pick your favorite—or try both!

Ingredients You’ll Need

  • Dumplings – Gyozas, potstickers, wontons, mandu, or jiaozi. Any filling works—chicken, pork, veggie, shrimp, etc.
  • Garlic + Ginger – Fresh aromatics to layer flavor.
  • Thai Red Curry Paste – Start with 1 tablespoon and add more to taste.
  • Chicken Broth – Or substitute with veggie broth.
  • Coconut Milk – Use full-fat, unsweetened for a rich, creamy base.
  • Soy Sauce + Fish Sauce – Add depth and umami.
  • Brown Sugar – Balances out the spice.
  • Lime Juice – Adds brightness and zing.
  • Sesame Oil – A little goes a long way for extra aroma.
  • Optional Veggies – Try spinach, kale, carrots, bok choy, edamame, mushrooms, or baby corn.

Helpful Tips

  • Add your greens – This soup is delicious with spinach, bok choy, shredded carrots, or sugar snap peas.
  • Control the heat – Use 1–2 tablespoons of curry paste for mild, or 3–4 tablespoons for spicier. Add sambal oelek for more kick.
  • Balance it out – A splash of lime juice cuts through the richness and ties all the flavors together.
  • Make it your own – Top with chili crisp, miso, chopped scallions, or a drizzle of coconut cream for extra flair.

Can I Make It Ahead of Time?

Absolutely. You can prepare the broth up to 3 days ahead. Store the soup and dumplings separately to keep the dumplings from getting soggy. When you’re ready to eat, simply reheat the broth and cook your dumplings fresh. You can also freeze the broth in portions for a quick, satisfying dinner on demand.

Storage Tips

  • Refrigerate – Store broth and dumplings separately for up to 3 days.
  • Freeze – Freeze the broth for up to 3 months. When ready to serve, just reheat and add dumplings.

Thai Coconut Curry Dumpling Soup Recipe

Servings: 4 | Time: 15 minutes | Calories: ~450 per serving

Ingredients

  • 20 gyozas or potstickers (frozen)
  • 1 tbsp vegetable oil
  • 4 garlic cloves, grated
  • 1 tsp fresh ginger, grated
  • 4 cups chicken broth (or vegetable broth)
  • 1 can (14 oz) 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 fresh lime juice
  • Optional: your favorite vegetables and toppings (e.g., chopped chives, chili crisp, miso)

Instructions

  1. Prep the Aromatics: Grate garlic and ginger. Bring a large pot of salted water to a boil.
  2. Make the Broth: In a separate large pot, heat oil over medium. Sauté garlic and ginger for about 30 seconds. Stir in broth, coconut milk, soy sauce, fish sauce, sesame oil, curry paste, brown sugar, and lime juice. Simmer for 5 minutes.
  3. Cook Dumplings: Add frozen dumplings to the boiling water and cook according to package directions (usually 2–3 minutes). Drain.
  4. Serve: Divide dumplings between bowls. Ladle hot coconut curry broth over top. Add any veggies or toppings you like and serve immediately.