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This 15-Minute Red Curry Dumpling Soup is my go-to easy one-pot dinner when I want something cozy, quick, and comforting – especially on cold evenings. Made with frozen dumplings, red curry paste, coconut milk, and a flavorful broth, this soup comes together fast with minimal prep, making it perfect for busy weeknights. I especially love this soup when I have a cough or cold – it’s warm, spicy, soothing, and always makes me feel better.
It took me a while to start cooking Thai food at home, but once I did, I was hooked. The first dish I mastered was this spicy, creamy Tofu Thai Red Curry, which took me 7 attempts to perfect. This Thai red curry is bold, comforting, and surprisingly easy to make.
After that came my cozy Vegetable Thai Green Curry with tofu, packed with flavor and perfect for weeknights, followed by a rich Thai Butternut Squash Red Curry that’s slightly sweet, deeply flavorful, and honestly better than takeout. I was amazed at how quickly Thai curries come together, and now I almost always prefer making them at home instead of ordering out.
The secret shortcut? A good Thai red curry paste. I love ones that aren’t overly salty and have balanced heat – it makes this soup taste like it’s simmered for hours. I also turn to Hot Thai Kitchen as one of my top Thai food resources. She breaks down Thai ingredients and cooking methods in a really approachable way.
I first made this dumpling soup recipe two years ago, which was inspired by all the cozy soup bowls I kept seeing on Instagram. I put my own spin on it by using my favorite frozen wontons (or dumplings), adding red curry for heat and depth, and finishing it with fresh toppings like scallions, cilantro, crunchy peanuts for additional protein, and a drizzle of chili oil. It’s quick, comforting, and perfect for chilly nights – I hope you give it a try.
Ingredients Recommendations
- Thai Red Curry Paste – My favorite Thai red curry paste is Maesri – it has the perfect amount of spice and isn’t overly salty. You can find Maesri Thai Red Curry Paste on Amazon or at most Asian grocery stores.
- Coconut Milk – Use canned coconut milk, not the carton variety. I love Chaokoh coconut milk – it’s thick, creamy, and works perfectly in this soup.
- Fish Sauce (vegan) – I know fish sauce isn’t everyone’s favorite, but it adds that essential salty, umami flavor. If you prefer a plant-based option, I recommend this delicious vegan fish sauce by Ocean’s Halo on Amazon.
- Coconut Sugar – I recommend coconut sugar or palm sugar for this dish, but light brown sugar works just fine if that’s what you have on hand.
- Frozen Wontons/Dumplings – I love the Bibigo Chicken & Cilantro Mini Wontons from Costco – they’re quick, flavorful, and cook beautifully in this soup. For a vegetarian option, Trader Joe’s Thai Vegetable Gyoza are a great choice. Honestly, any frozen wontons, dumplings, or potstickers (shrimp, pork, chicken, or veggie) will work here.
- Chili Crunch – My two favorite chili oils are Momofuku Chili Crunch and Lee Kum Kee Chili Oil. Momofuku is my personal favorite flavor-wise.
*See the recipe card below for full information on ingredients and quantities.*
Tips for the Best Dumpling Soup
- Frozen Wontons/Dumplings – Don’t overboil the frozen wontons. Follow the instructions on the package you’re using and boil. I boiled my frozen wontons for 2-3 minutes max.
- Bok Choy – Don’t overboil the bok choy… 2 minutes should suffice.
- For Additional Protein – I like adding small cubes of tofu along with the frozen wontons.
- Spice Level – I used 4 tbsp (1/4 cup) of Thai red curry paste. If you can’t handle the spice, use 2 tbsp. If you want a nice kick, use 3 tbsp.
Let’s Make Red Curry Dumpling Soup
Step 1. Heat a heavy-bottom pot over medium heat, add high-heat oil such as avocado oil, then add the red curry paste, and saute for 40 seconds.
Step 2. Next, add the vegetable stock.
Step 3. Then add canned coconut milk.
Step 4. Add fish sauce or vegan fish sauce.
Step 5. Next, add coconut sugar. Stir well.
Step 6. Cover the pot with a lid and boil over medium heat for 4-5 minutes.
Step 7. Once the broth is boiling, add frozen wontons/dumplings. This recipe makes 4 servings, and each serving of my frozen wonton package is 8, hence I added 32 wontons.
Step 8. Cover and boil for 2-3 minutes on medium heat.
Step 9. Open the lid and add a handful of bokchoy. Estimate 1-2 bunches per serving. Cover and boil for 90 seconds. Turn off the stove.
Step 10. Squeeze the juice of half a lime.
Step 11. Garnish with chopped scallions, cilantro, unsalted peanuts, and drizzle chili oil.
Step 12. Serve immediately. It’s so good.
Storage Instructions
Transfer the dumpling soup to an airtight container and refrigerate for up to 3 days. When you’re ready to enjoy it again, add the soup to a pot and reheat gently on the stovetop until warmed through.
Alternatively, you can reheat only the broth, add fresh-frozen dumplings as shown in step 7 above, and follow the remaining instructions.
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
15-Minute Red Curry Dumpling Soup (Easy One-Pot Dinner)
INGREDIENTS
For Thai Red Curry Dumpling Soup
- 1 1/2 tbsp avocado oil
- 1/4 cup Thai red curry paste, see Notes for spice level
- 1 cup coconut milk
- 4 cups vegetable broth
- 1/2 tbsp coconut sugar
- 1/2 tbsp vegan fish sauce
- 24-32 frozen wontons, roughtly 6-8 pieces per serving depends on package used
- 4 small bunches bok choy
- squeeze of lime juice
For Garnish (each bowl)
- 1 tbsp scallions, chopped
- 1 tbsp cilantro, chopped
- 1 tbsp unsalted peanuts, chopped
- 2 tsp chili oil
- squeeze of lime juice
INSTRUCTIONS
- Prepare Broth. Heat a heavy-bottom pot over medium heat and add a neutral, high-heat oil like avocado oil. Stir in the red curry paste and sauté for about 40 seconds until fragrant. Pour in the vegetable stock and canned coconut milk, then add the fish sauce (or vegan alternative) and coconut sugar. Stir well, cover, and bring the broth to a gentle boil for about 4–5 minutes.
- Add Dumplings. Once boiling, add the frozen wontons or dumplings — I used 32 wontons total (about 8 per serving). Cover and cook for 2–3 minutes. Add the bok choy, cover again, and cook for about 90 seconds until just wilted. Turn off the heat and squeeze in fresh lime juice.
- Garnish with scallions, cilantro, chopped peanuts, and a drizzle of chili oil. Serve immediately and enjoy while it’s hot — it’s seriously so good.
This was like a warm hug in a bowl. Wholesome one pot meal to warm me up on a cold winter night. Best part.. was ready in 20 minutes! Thank you Nisha for an amazing recipe ❤️