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Thai Red Curry Dumpling Soup Recipe | Cozy Feel-Good Fall Soup
Allison Bryant

Thai Red Curry Dumpling Soup

Warm up with this vibrant Thai Red Curry Dumpling Soup, a perfect blend of aromatic red curry spices, creamy coconut milk, and tender dumplings. Packed with fresh broccoli and carrots, this one-pot wonder provides a satisfying balance of flavor and texture. It is a quick, nutrient-dense meal that comes together in under 30 minutes, offering a restaurant-quality dining experience in the comfort of your own home. Naturally dairy-free and deeply comforting for crisp autumn evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai-Inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 3 tbsp Thai red curry paste (non-alcoholic, shrimp-based/vegan)
  • 4 cups chicken broth (halal)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 cup fresh broccoli florets
  • 1 cup sliced carrots
  • 12-15 frozen chicken or vegetable dumplings
  • Fresh cilantro and lime wedges for garnish

Method
 

  1. Heat oil in a large soup pot over medium heat.
  2. Add diced onion and sauté until translucent.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add the Thai red curry paste and sauté for 1-2 minutes to bloom the spices.
  5. Pour in the chicken broth and coconut milk, stirring until the paste is fully dissolved.
  6. Bring the mixture to a gentle simmer.
  7. Add the broccoli and carrots, cooking for 5 minutes until just tender.
  8. Drop in the dumplings and cook for 5-7 minutes or until they float and are heated through.
  9. Stir in the fish sauce and taste for seasoning.
  10. Serve immediately topped with fresh cilantro and a squeeze of lime.

Notes

For a keto-friendly version, replace the dumplings with pre-cooked shrimp or thinly sliced chicken breast. Ensure your curry paste is free from shrimp paste if you require a strictly vegan/vegetarian broth, though traditional Thai curry paste contains no alcohol. Store leftovers in an airtight container for up to 3 days; add fresh dumplings when reheating for best texture.