Red Curry Dumpling Soup

This one-pot, minimal effort Red Curry Dumpling Soup somehow tastes like something you ordered from your favorite cozy little noodle shop. It tastes that good. 

The combination of coconut milk, spicy red curry paste, dumplings, and herbs creates the kind of meal that makes you pause after the first bite because it’s just that good. It’s rich without being heavy, spicy without setting your mouth on fire (though you can make it that hot if you want), and the dumplings soak up all that flavorful broth like little pockets of happiness.

The broth is the real star here though. Coconut milk smooths out the heat from the curry paste while fish sauce, garlic, and ginger build that deeply savory flavor that makes you keep going back for “just one more spoonful.” Don't forget the cilantro and green onions. They really finish the broth nicely. 

This recipe definitely makes just enough for 2 hungry people, or maybe 3 if you’re serving something alongside it like I did. I paired it with an incredible cucumber salad and together the two dishes were an absolute explosion of Asian-inspired flavors. The cool, crisp cucumber salad balanced the rich, spicy curry broth perfectly. 

I wouldn’t change a single thing about this recipe. The broth was creamy, flavorful, and packed with just the right amount of heat, while the dumplings made it hearty enough to feel like a complete comfort meal. This one is absolutely going into the regular dinner rotation.

And the best part? I still have half a bag of dumplings left in the freezer, which basically guarantees this soup is happening again very soon.

Red Curry Dumpling Soup

Recipe from Moribyan

Serves 2-3

SOUP BASE

• 2 tablespoons coconut oil
• 1 tablespoon ginger paste
• 1 tablespoon minced garlic
• 1/4 cup red curry paste
• 1/2 tablespoon fish sauce
• 13-ounce can coconut milk
• 1/3 cup water or broth
• 1 tablespoon lime juice
• 2 tablespoons brown sugar or palm sugar
• 1/2 to 1 teaspoon red pepper flakes, or 1 finely chopped red chili (to taste)
• salt, to taste
• 1 tablespoon chopped Thai basil
• 1 tablespoon cilantro, finely chopped
• 1/4 cup chopped scallions, optional garnish
• chili oil, optional garnish

DUMPLINGS

• 2 tablespoons neutral oil
• 12 to 16 dumplings or wontons

In a large pot over medium heat, melt the coconut oil. Once it’s warm, add the ginger paste and minced garlic. Sauté for a minute or two until fragrant, but don’t let it brown.

Stir in the red curry paste and cook for about 2 minutes to bring out its full flavor.

Pour in the coconut milk, water, fish sauce, lime juice, brown sugar, and red pepper flakes. Stir until everything is well combined, then bring it to a gentle simmer. Let it bubble for 5 to 7 minutes to allow the flavors to come together.

Taste the broth first before adding any salt. Then season as needed. Adjust with more lime juice, sugar, or red pepper flakes depending on how tangy, sweet, or spicy you like it.

While the soup simmers, heat neutral oil in a nonstick pan over medium heat. Add the dumplings or wontons in a single layer and cook until the bottoms are golden brown. Add a splash of water, cover, and steam until fully cooked through.

Turn off the heat and stir in the Thai basil and cilantro.

Ladle the hot soup into bowls and top with the crispy dumplings. Garnish with scallions or a drizzle of chili oil if you like a kick.