Snack On Meat

You are here: Home / Soup / Thai Coconut Curry Dumpling Soup

Thai Coconut Curry Dumpling Soup

If you love cozy, flavor-packed meals that come together in minutes, this Thai Coconut Curry Dumpling Soup is calling your name. It’s creamy, fragrant, and just a little bit spicy—ready in only 15 minutes and endlessly customizable with your favorite dumplings and veggies. Whether you’re using gyozas, potstickers, or wontons, this soup transforms frozen dumplings into a comforting, restaurant-style meal right at home.

Why You’ll Love This Dumpling Soup

This is one of those “back-pocket” recipes you’ll turn to again and again. It delivers the bold, creamy flavor of Thai curry with very little effort, making it ideal for busy weeknights or anytime you’re craving something soul-soothing.

  • Quick & easy – Ready in just 15 minutes
  • Versatile – Use your favorite dumplings and mix in any veggies you love
  • Customizable spice – Start mild and kick up the heat to your liking
  • Make-ahead friendly – Great for meal prep or freezing in batches

Gyozas vs. Potstickers: What’s the Difference?

While both are delicious dumplings, potstickers are Chinese in origin and generally larger with a thicker wrapper. Gyozas are the Japanese take—typically smaller with thinner wrappers and more finely chopped fillings. Either works beautifully in this recipe, so go with whatever you have on hand!

Ingredients You’ll Need

Here’s everything you need to make this comforting Thai soup:

  • Dumplings – I used gyozas, but any frozen dumplings work: potstickers, wontons, mandu, jiaozi, or har gow. Use chicken, pork, shrimp, veggie—your choice.
  • Garlic & Ginger – Grated fresh for bold flavor. Add more garlic if you love it!
  • Thai Red Curry Paste – Start with 1 tablespoon and adjust to taste.
  • Chicken Broth – Or sub with vegetable broth for a vegetarian option.
  • Coconut Milk – Go for full-fat, unsweetened coconut milk for that rich, creamy texture.
  • Brown Sugar – Adds subtle sweetness to balance the curry.
  • Soy Sauce & Fish Sauce – Brings saltiness and umami depth.
  • Lime Juice – Adds brightness and tang. Lemon works in a pinch.
  • Toasted Sesame Oil – A few drops go a long way for aroma and flavor.
  • Chopped chives or green onions – For a fresh finish.
  • Optional veggies – Think baby spinach, bok choy, mushrooms, shredded carrots, or snap peas.

Helpful Tips

  • Boost the flavor – Add a spoonful of chili crisp, sambal oelek, or a dash of miso paste for extra heat or umami.
  • Don’t skip the lime – The acidity balances the sweetness and spice perfectly.
  • Add greens – Toss in a handful of spinach, kale, or other quick-cooking veggies just before serving for a hit of color and nutrition.
  • Spice it your way – 1–2 tablespoons of red curry paste is mild; 3–4 will bring the heat!

Make-Ahead & Storage Tips

Meal prep win: This soup can be made ahead and stored for days!

  • Make-ahead – Prepare the broth up to 3 days in advance. Just reheat and add freshly boiled dumplings when ready to eat.
  • Refrigerate – Store broth and dumplings separately in airtight containers for up to 3 days.
  • Freeze – Freeze the broth in individual portions for up to 3 months. Reheat and add frozen dumplings when serving.

Tools I Use

  • Zester or microplane – Perfect for grating garlic and ginger quickly and easily.
  • 4.5 qt. Dutch oven – Ideal for simmering soups. It holds heat evenly for a consistent, gentle simmer.

Thai Coconut Curry Dumpling Soup Recipe

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Serves: 4
Calories: ~450 per serving

Ingredients

  • 20 frozen gyozas or potstickers
  • 1 tbsp vegetable oil
  • 4 garlic cloves, grated
  • 1 tsp grated ginger
  • 4 cups chicken broth
  • 1 (14 oz) can 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 or green onions, for garnish
  • Optional veggies of choice

Instructions

  1. Prep the dumplings
    Bring a large saucepan of salted water to a boil. Cook dumplings according to package instructions (usually 2–3 minutes), then drain and set aside.
  2. Make the broth
    In a large pot or Dutch oven, heat vegetable oil over medium heat. Add grated garlic and ginger, sauté for about 30 seconds until fragrant.
  3. Simmer
    Add chicken broth and coconut milk. Stir in soy sauce, fish sauce, sesame oil, curry paste, brown sugar, and lime juice. Whisk until curry paste dissolves. Bring to a boil, then reduce heat and simmer for 5 minutes.
  4. Assemble
    Divide dumplings between bowls. Pour the hot coconut curry soup over top. Add veggies if using, and garnish with chives or your favorite toppings.
  5. Enjoy!
    Serve immediately and savor every spoonful of this creamy, comforting Thai-inspired soup.