Thai Red Curry Dumpling Soup

Name: Thai Red Curry Dumpling Soup (30-Minute)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 tbsp coconut oil; 1 tbsp minced ginger; 1 tbsp minced garlic; 3 tbsp Thai red curry paste; 1 can (13.5 oz) full-fat coconut milk; 1 cup water; 1 tbsp fish sauce; 1/2 lime, juiced; 2 tbsp brown sugar; 1 tsp red pepper flakes; 1/4 cup chopped fresh cilantro; 2 tbsp chopped fresh basil; salt, to taste; 1 tbsp neutral oil; 1 package (12-16) frozen chicken dumplings; 2-4 eggs, for serving (optional); 2 green onions, sliced for garnish; 1 tbsp red chili oil, for garnish (optional); 1 red chili, chopped for garnish (optional); lime wedges, for serving

Thai Red Curry Dumpling Soup is a creamy, spicy coconut broth loaded with pan-fried chicken dumplings and fresh herbs, finished in under 30 minutes. The balance of fish sauce, lime juice, and brown sugar creates a complex, crave-worthy broth that transforms simple dumplings into a restaurant-quality weeknight meal.

🌍Thai 🏷️Curry 🏷️Soup 🏷️Dumplings 🏷️Chicken dumplings Coconut milk

🏷️

-0:00

moribyanonTikTok

Total

25 min

Servings

2

Difficulty

Easy

Est. Cost

$35–$58

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

1 tbsp coconut oil
1 tbsp minced ginger
1 tbsp minced garlic
3 tbsp Thai red curry paste
1 can (13.5 oz) full-fat coconut milk
1 cup water
1 tbsp fish sauce
1/2 lime, juiced
2 tbsp brown sugar
1 tsp red pepper flakes
1/4 cup chopped fresh cilantro
2 tbsp chopped fresh basil
salt, to taste
1 tbsp neutral oil
1 package (12-16) frozen chicken dumplings
2-4 eggs, for serving (optional)optional
2 green onions, sliced for garnish
1 tbsp red chili oil, for garnish (optional)optional
1 red chili, chopped for garnish (optional)optional
lime wedges, for serving

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Instructions

1
Prepare the garnishes by chopping the cilantro, basil, and green onions. If you like it extra spicy, chop a red chili.
2
For an optional topping, bring a pot of water to a boil and soft-boil eggs for 6 minutes. Immediately transfer to an ice bath to cool, then peel and set aside.
3
In a large pan or pot over medium heat, add coconut oil. Sauté the minced ginger, garlic, and Thai red curry paste until fragrant, about 1-2 minutes.
4
Pour in the coconut milk and water, whisking continuously to combine everything smoothly.
5
Season the broth with fish sauce, lime juice, brown sugar, and red pepper flakes. Whisk again to incorporate.
6
Stir in the chopped cilantro and basil. Add salt to taste and allow the soup to simmer gently.
7
While the soup simmers, cook the dumplings. Heat a tablespoon of neutral oil in a separate skillet and pan-fry the frozen dumplings until the bottoms are golden and crisp.
8
To serve, ladle the hot curry soup into bowls. Arrange the pan-fried dumplings in the soup.
9
Garnish with sliced green onions, a drizzle of red chili oil, and the soft-boiled eggs cut in half, if using. Serve with extra lime wedges.

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Tips & Notes

Pro tips

Brown the curry paste in coconut oil for 1-2 minutes before adding coconut milk to deepen its flavor and remove raw spice edges.
Pan-fry dumplings separately just before serving to maintain crispy exteriors; adding them raw to the broth will steam them soft.
Taste and adjust seasoning at the end: add more fish sauce for umami depth, lime juice for brightness, or brown sugar for sweetness.
Do not boil the broth vigorously after adding coconut milk—a gentle simmer prevents the cream from separating.

Substitutions

full-fat coconut milk → light coconut milk (broth will be thinner; reduce water by 1/4 cup to compensate)
Thai red curry paste → sambal oelek + 1 tsp grated lemongrass (more vinegary heat, less complex depth)
fish sauce → soy sauce (same volume; umami stays strong, saltiness may increase slightly)
brown sugar → honey or agave (use 1.5 tbsp to maintain sweetness balance)

Storage & make-ahead

Store cooled broth in an airtight container for up to 3 days; reheat gently over medium heat and add fresh dumplings. Freeze broth (without dumplings) for up to 1 month.