Name: Coconut Curry Dumpling Soup
Prep time: 10 min
Cook time: 6 min
Total time: 20 min
Ingredients: 1 tablespoon Thai red curry paste; 1 tablespoon avocado oil; 1/2 tablespoon fish sauce; 1 inch fresh ginger (grated); 1 can coconut milk; 4 cups chicken stock; 10 ounces frozen dumplings; 4 baby bok choy (halved lengthwise); 1 lime (juiced); optional for garnish - sliced chili pepper, sesame seeds, fresh cilantro, chili oil; optional for serving - cooked jasmine rice.

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This delicious creamy coconut curry dumpling soup is ready in 20 minutes! It's bursting with delicious flavor and so simple to pull together.

If you love Thai-inspired dishes, check out my Thai Fish Curry, Thai Green Curry Meatballs, and Coconut Shrimp Curry as well.

Coconut curry dumpling soup in a pink bowl with a spoon.

Coconut Curry Potsticker Soup Features

A fantastic weeknight meal option, this tasty soup requires about 10 minutes of hands-on time. Using store bought frozen dumplings makes this meal a breeze!
The combination of Thai flavors is just so delicious - the creamy coconut milk, lightly spicy curry paste, tangy ginger, and savory dumplings can't be beat.

Dumpling Soup Ingredients

Frozen Dumplings - you can use frozen gyoza, potstickers, or dumplings. I like to use shrimp but chicken, vegetable, or pork will also work.
Coconut Milk - I recommend using a can of full-fat, unsweetened coconut milk for maximum flavor. I like Thai Kitchen coconut milk, although any brand will work!
Stock - use chicken or vegetable stock along with the coconut milk to form the broth base.
Baby Bok Choy - you can either halve or roughly chop the baby bok choy. It's gently simmered in the broth till tender. Swap bok choy fort chard, spinach, or bell peppers if you'd prefer.
Seasonings - use Thai red curry paste (I like Thai Kitchen the best), fish sauce, fresh ginger, and lime juice to season the broth.
Optional Toppings - sliced chili pepper, black and white sesame seeds, chopped fresh cilantro, drizzle of chili oil.

See the recipe card for quantities.

Ingredients for coconut curry dumpling soup.

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Coconut Curry Dumpling Soup

This flavorful dumpling soup with coconut milk and bok choy is easy to pull together and tastes great!

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Prep Time: 10

Cook Time: 6

Total Time: 20

Servings: servings

Author: Emily Wilson

Ingredients

1 tablespoon Thai red curry paste
1 tablespoon avocado oil
½ tablespoon fish sauce
1 inch fresh ginger grated
1 can coconut milk
4 cups chicken stock
10 ounces frozen dumplings
4 baby bok choy halved lengthwise
1 lime juiced
optional for garnish - sliced chili pepper, sesame seeds, fresh cilantro, chili oil
optional for serving - cooked jasmine rice.

Instructions

Heat a large pot over medium heat. Once hot, add the red curry paste, avocado oil, fish sauce, and grated ginger. Stir continuously for 30 seconds.
Pour the coconut milk and chicken stock into the pot and stir till incorporated with the curry paste mixture.
Increase to high heat and once boiling, add the frozen dumplings and layer the sliced bok choy on top. Cover with a lid and reduce heat to a simmer.
Cook for 5 minutes or until bok choy are wilted and dumplings are warmed.
Portion equal amount of dumplings, bok choy, and broth between four bowls. Top with optional sliced pepper, sesame seeds, chopped fresh cilantro, and chili oil. Add ½ cup of cooked rice for a heartier meal.

Notes

Type of dumplings - I typically use shrimp dumplings for this recipe, but I've made it with both chicken and pork and they'll all work and taste great.

Storage - leftovers can be saved for up to 4 days in an airtight container in the refrigerator.