Okay, so. You’re hungry. Maybe tired. Maybe it’s raining. Maybe you just want something warm, cozy, and kinda fancy without actually trying too hard.
Enter: curry dumpling soup .
This isn’t some fancy, 3-day project. Nah. This is the kind of meal you throw together while half-watching TikTok and still end up feeling like a kitchen wizard. It’s cozy. It’s spicy. It’s creamy. It’s got dumplings floating in a coconut curry broth like little flavor boats. And guess what? You can make it in like… 20 minutes. No joke.
I call it semi-homemade because we’re using a few store-bought shortcuts—like frozen dumplings and curry paste—but trust me, no one will care. They’ll just ask for seconds.
Alright, picture this: warm, golden broth. Smells like Thailand on a rainy day. A little spicy, a little sweet, a little savory. Coconut milk swirls through it like a creamy dream. And then—bam —you bite into a juicy dumpling. Maybe it’s pork. Maybe it’s veggie. Doesn’t matter. It’s warm, soft, and doing things to your soul.
This soup? It’s basically a hug in a bowl. But like, a spicy, aromatic, slightly saucy hug.
It’s inspired by Thai coconut curry, but we’re keeping it simple. No hunting down kaffir lime leaves unless you really want to. No pressure. We’re just making something good, fast, and satisfying.
Look. I’m not picky.
Use whatever dumplings you’ve got. Found a bag of frozen pork ones on sale? Cool. Vegan dumplings from the health-food store? Even cooler. Chicken? Shrimp? Mushroom-filled mystery balls? All valid.
I’ve used MiLA soup dumplings before—they’re juicy, they hold up in broth, and they don’t fall apart like some cheap ones do. But honestly? Any brand works. Just check the label if you’re going vegan or gluten-free.
And don’t stress about thawing them. Toss ‘em in frozen. They’ll cook right in the soup. Easy.
Let’s be real. We all want food that:
This soup? Checks all four.
It’s fast. It’s flexible. You can tweak it every time. Add noodles? Sure. Toss in spinach? Go for it. Want more heat? Drizzle extra chili oil. Want it lighter? Use light coconut milk.
Plus—it feeds people. Like, four solid servings. Great for meal prep, great for dinner with your person, great for eating straight from the pot at midnight (don’t pretend you’ve never done that).
And hey—if you’re tired, sad, or just need something warm in your belly? This soup’s got your back.
Alright, let’s talk ingredients. I’ll tell you what each one does—no fluff, just real talk.
1 tablespoon avocado oil
Just to cook everything. You can use any neutral oil—canola, veggie, whatever’s in your cabinet. Avocado oil’s got a high smoke point, so it won’t burn when you’re sautéing.
1 cup finely chopped onion
Base flavor. Sweetness. Depth. Cook it down until it’s soft and kinda golden? That’s where the magic starts.
4 scallions, chopped (save the green bits!)
Onions’ cooler cousin. Adds freshness. The white parts go in early to cook. The green tops? Save ‘em for garnish. Pop of color, pop of flavor.
½ cup cremini mushrooms, chopped
Umami bomb. They melt into the soup and make it taste richer. Don’t skip ‘em. Portobellos work too. Even plain white mushrooms? Fine.
1 tablespoon minced garlic
Because everything’s better with garlic. And this much? Just enough to make your kitchen smell amazing.
1 tablespoon red Thai curry paste
This is the soul of the soup. Spicy, tangy, fragrant. I use Maesri or Thai Kitchen—both work. If you want milder, use half. If you want fire, add more. It’s your world.
1 teaspoon salt
Seasoning. Balances everything. You can adjust later, but start here.
3 cups vegetable broth
The liquid base. Use low-sodium if you’re watching salt. Chicken broth works too if you’re not vegan.
1 teaspoon soy sauce
Sneaky depth. A little salt, a little funk. Use tamari if you want gluten-free.
1 cup coconut milk
Full fat, please. That’s where the creaminess comes from. Light coconut milk? It’ll work, but it won’t be as luscious.
1 teaspoon sugar
Balances the spice and acid. Just a touch. You won’t taste it, but you’ll miss it if it’s gone.
1 bag frozen dumplings (12–15 pieces)
The star of the show. They cook in the broth. Juicy, soft, warm. Heaven.
Garnishes (don’t skip these!)
These aren’t just for looks. They make the soup. So toss ‘em on.
Grab a pot. Medium-low heat. Add the oil. Let it warm up—just a minute.
Toss in the onions, the white part of the scallions, and the garlic.
Add the salt. Cook for 4–5 minutes, stirring now and then, until the onions get soft and kinda golden.
Don’t rush it. This builds flavor.
Add the chopped mushrooms. Keep cooking another 3–4 minutes. They’ll release water, then soak it back up. When they’re soft and a little browned? Perfect.
Stir in the red Thai curry paste, sugar, and soy sauce. Cook for 1 minute. Just enough to wake up the spices. It’ll smell insane . Like, “call your mom and tell her you’re making dinner” levels of good.
Pour in the vegetable broth. Stir it all in. Bring it to a gentle simmer. Let it bubble for 2–3 minutes. This helps everything blend.
Now stir in the coconut milk. Mix it well. Let it simmer another minute. Don’t boil hard—just keep it warm and cozy.
Dump in the frozen dumplings. Yep, straight from the freezer.
Cover the pot. Cook on medium-low for about 7 minutes. Stir once or twice so they don’t stick.
When they float? They’re done. Or just cut one open—juicy inside? Perfect.
Give it a taste. Need more salt? Add a pinch. Want more heat? A drizzle of chili oil. More sweetness? Tiny bit more sugar. Make it yours.
Scoop it into bowls. Hot ones if you’re fancy.
Top each bowl with:
Want to bulk it up? Add rice noodles or udon. Toss in baby spinach at the end. Throw in some bok choy or snap peas. Leftover chicken? Go for it.
This soup loves company.
Eat it with crusty bread. Or just a spoon. No shame.
Got leftovers? Cool. Let the soup cool a bit. Then stash it in an airtight container.
Fridge: up to 2 days.
Reheat: microwave or stovetop. Add a splash of broth or water if it’s thick.
Don’t freeze it. Dumplings get weird when frozen twice. Like, sad and mushy. We don’t want that.
Alright, here’s the stuff I learned the hard way:
This soup? It’s not about being perfect.
It’s about being warm. Being fed. Being happy.
It’s the kind of meal that says, “I care about you,” even if you made it on a Tuesday night after scrolling Instagram for 45 minutes.
So go make it.
Use what you’ve got.
Toss in whatever dumplings you find.
And when you take that first spoonful? Smile.
Because you just made something really, really good.
And hey—next time, try adding noodles. Or lime juice. Or both.
But for now? Just enjoy.
A creamy, spicy curry dumpling soup Recipe packed with tender dumplings and fresh flavors. Fast, easy, and totally satisfying.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m a London-based food writer, recipe developer, and home cook who has been passionate about cooking for over 15 years. What started as a way to recreate my mother’s traditional dishes turned into a lifelong love for experimenting with flavors, writing about food, and helping others feel more confident in the kitchen.
