This Thai Red Curry Dumpling Soup is the ultimate comfort food! Tender dumplings, fresh veggies, creamy coconut milk, and red curry paste combine to create a rich, sweet, tangy, flavorful soup that’s so easy to make!
Why You’ll Love This Recipe
I love this recipe so much! Here are just a few reasons why:
There’s just something about the bright flavors of this red curry dumpling soup that I cannot get enough of which means I cannot stop making it.
This recipe is loosely based on my favorite red curry noodle soup that I order from my favorite Thai restaurant in DC but instead of noodles, we’re using frozen wontons.
I love how flavorful and easy this soup is to make. I almost always have frozen wontons in the freezer to make my wonton soup recipe so then it’s just a matter of combining a few veggies, red curry paste, broth, and coconut milk letting it all simmer on the stove. Dinner doesn’t get any easier (or more delicious)!
— Ashlea
Everything You Need to Know About the Key Ingredients
- Veggies: we’re yellow onion, red bell pepper, and bok choy in this soup.
- Red Curry Paste: the key to the bold, signature flavor in this Thai inspired red curry dumpling soup! Red curry paste is made with pepper, garlic, lemongrass, galangal (Thai ginger), and makrut lime leaves, along with several spices like coriander, turmeric, black peppercorn, and cumin. You can typically find it in the international section of your local grocery store, or head to your local Asian grocery store to find it. Any brand will work, but my personal favorites are Maesri Thai red curry paste or Mae Ploy red curry paste. These two have the best flavor!
- Garlic and Ginger: these are a MUST, taking the soup from good to great. If you are having trouble, the easiest way to peel ginger is with a spoon. Then use a sharp knife to mince it up.
- Broth: I always recommend using low-sodium so that you have better control over the flavor of the soup. I prefer chicken broth for this recipe, but vegetable broth will also work.
- Coconut Milk: this gives the soup a creamy consistency. Make sure to use canned, full-fat coconut milk, not boxed varieties.
- Coconut Aminos: this adds a salty, umami flavor to the sauce. You can substitute soy sauce if preferred.
- Brown Sugar: a little bit goes a long way to round out the flavor of the soup, but it will fall a little flat without it.
- Lime Juice: freshly squeezed is best! The acidity helps balance the flavor of the soup.
- Wontons: you’ll need 24 ounces of frozen wontons for this soup. I like to use mini wontons, but you’re welcome to use full-size if you prefer. When it comes to the wonton filling, it’s your choice! My go-to is usually chicken and veggie, but pork or shrimp will also work well.
How to Make Thai Red Curry Dumpling Soup in One Pot!
- Sauté the aromatics. Sauté sliced onion and pepper in a large pot over medium heat. Once the onion is translucent, add the red curry paste, garlic, and ginger, and sauté just until fragrant.
- Boil and simmer. Stir in the liquids and brown sugar, bring the mixture to a boil, and reduce the heat to a simmer. Cover, and let the broth simmer, then adjust the ingredients to taste.
- Combine. Bring the soup back to a boil, and cook the wontons according to the package directions. Next, turn off the heat, and stir in the bok choy.
- Serve. Ladle the soup into bowls and serve warm, topped with Thai basil, green onion, cilantro, and chili crisp. Enjoy!
My Favorite Tips and Tricks
- Add Extra Protein: I love to throw in some shrimp right at the end of the wontons’ cooking before stirring in the bok choy. Shrimp takes just a minute or so to cook in the hot broth and packs even more protein into the soup. You could also throw in some leftover roasted chicken at the end, along with the bok choy, for more protein.
- Adjust the Seasoning: this soup is pretty forgiving, so feel free to really adjust the seasoning to your personal preference.
- Use Frozen Ginger & Garlic: this is my top tip to save even more time in the kitchen without sacrificing flavor. You can usually find frozen crushed ginger and garlic cubes in the veggie section of your grocery store which really helps to cut down on prep time!
- Stay Ready: Seriously, I always keep a bag of frozen wontons in my freezer so that I can make this soup whenever I get a craving or whenever I just don’t have a lot of time for dinner. Everyone loves it, it’s always a hit, and it’s so easy to make!
How to Store and Reheat
Store: Transfer leftover soup to an airtight container, and store it in the fridge for up to 3 days. For a longer-lasting option, omit the wontons and store the broth in the refrigerator for up to 1 week. Then, just cook the wontons as usual when you’re ready to serve.
Freeze: If you plan on freezing your soup, omit the wontons, and freeze the broth for up to 3 months. Thaw in the refrigerator overnight. Then, bring the liquid to a boil on the stove, and cook the wontons according to the package instructions.
To Reheat: Warm individual portions in the microwave. Or, heat a large batch of soup in a pot over medium heat on the stove.
More Cozy Soup Recipes
- Red Curry Chicken Soup
- Healthy Chicken Tortilla Soup
- Loaded Cauliflower Soup
- Black Bean Soup
- Chicken Tortellini Soup
- Creamy Chicken Gnocchi Soup
Find even more healthy soup recipes!
I hope you give this Thai Red Curry Dumpling Soup recipe a try! It’s flavorful, comforting, and so easy to make! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
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Red Curry Dumpling Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetopq
- Cuisine: Thai Inspired
Description
This Thai-inspired Red Curry Dumpling Soup is the ultimate comfort food! Tender dumplings, fresh veggies, creamy coconut milk, and red curry paste combine to create a rich, sweet, tangy, flavorful soup that’s so easy to make!
Ingredients
- 2 tablespoons avocado oil
- 1 small yellow onion, diced
- 1 small red bell pepper, sliced
- 2–3 tablespoons red curry paste
- 2 cloves garlic, minced, grated, or crushed
- 2 teaspoons grated or minced fresh ginger
- 48 oz low-sodium chicken broth
- 1 can coconut milk (13.5oz)
- 2 tablespoons coconut aminos
- 2 teaspoons brown sugar
- 1/4 cup lime juice, plus more for serving
- 24 ounces frozen mini wontons
- 1–2 cups chopped bok choy
- Thai basil, for serving
- sliced green onion, for serving
- chopped cilantro, for serving
- chili crisp, for serving
Instructions
- Heat a large pot over medium heat.
- Once hot, add the diced onion and sliced red pepper. Sauté for 2-3 minutes until the onion starts to become translucent.
- Next, add the red curry paste, garlic, and ginger and sauté an additional 1-2 minutes until fragrant.
- Pour in the chicken broth, coconut milk, coconut aminos, brown sugar, and lime juice. Bring the broth to a boil and then reduce the heat to a simmer. Cover and let the broth simmer for 10-15 minutes. After simmering taste the broth and add additional salt, brown sugar, or lime juice to taste.
- Increase the heat and bring the soup to a boil. Add the wontons to the broth and bring the soup back up to a boil. Cook the wontons according to the package directions until they are tender.
- Turn off the heat and stir in the chopped bok choy.
- Ladle the soup in bowls and serve with Thai basil, green onion, cilantro, and chili crisp.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Sasha Hooper
Such flavorful soup! Makes the biggest batch and I love it! The spice level is just right. Will definitely make this soup again
This soup is so yummy!! I have made red curry many times but this red curry soup came out the best flavor of any recipe I’ve tried. I found the same brand of dumplings, not mini and they were perfect boiled for about 5 minutes. I only cooked the dumplings for the serving I was having so they wouldn’t soak up all the liquid. Added extra broth the second time I ate it, still a great red curry flavor. I used a mix of vegetables I had on hand, and otherwise followed the recipe. I threw in the Thai basil at the end of the cooking and topped with scallions. It’s a delicious recipe that captures the red curry flavor accurately. Thank you Ashlea
Made this today and it was delish!! I ended up adding more brown sugar and substituting regular aminos for coconut but otherwise stayed to the recipe. Highly recommend and will make again!
Very simple and delicious! I swapped fish sauce for the coconut aminos just because I love it (I know it’s not for everyone) and added some dill at the end in addition to the basil, green onions and cilantro (which are key in my view). Satisfying, flavourful and quick. Thank you!
I wish there were more than 5 stars to give this recipe, because it was absolutely delicious. I had made a similar recipe, but it doesn’t come close to how good this is. It was super easy, and I had most of the ingredients on hand. Thank you for sharing it!
I had to modify this a bit, as I am allergic to bell pepper. And I did not have any bok choy. But it looked so good, I was determined to make it! I subbed in 3 ribs of celery for the bok choy. Plus one carrot. I only had 16 oz of large wontons, in they went. I added a large handful of chickpeas at the end. Delish! I had a lot of broth left, so I added in about 4 oz. of rice noodles to have tomorrow. At the end, cut the larger wontons into thirds to soak up the broth. Sooooooo good!