Can You Freeze Thai Red Curry Dumpling Soup?

Technically, yes—but it’s not ideal. Dumplings that have already been cooked in broth tend to get mushy after freezing. If you really want to prep ahead, freeze the broth separately and add frozen dumplings fresh when reheating.

What Dumplings Work Best in Thai-Style Soups?

Smaller dumplings like mini wontons , gyoza , or potstickers work best. They cook quickly and fit perfectly on a spoon. Store-bought options like Bibigo mini dumplings are super convenient and hold their shape well.

How Spicy Is Red Curry Paste?

That depends on the brand. Thai Kitchen tends to be milder, while Maesri brings the heat. If you're sensitive to spice, start with 1 tablespoon and taste before adding more. You can always dial it up—but it’s tough to tone it down.

Can You Make This in an Instant Pot or Slow Cooker?

Absolutely! For the Instant Pot , sauté your aromatics using the "Sauté" mode first, then pressure cook the broth and dumplings for 1–2 minutes. For a slow cooker, let it simmer on low for 3–4 hours, and add dumplings during the last 30 minutes.

Thai Red Curry Dumpling Soup Recipe (Quick & Easy)

Description

Thai Red Curry Dumpling Soup is a cozy, flavorful fusion of Thai red curry broth and tender dumplings. Rich with coconut milk, aromatics like ginger and lemongrass, and finished with fresh greens and herbs, it’s a comforting dish that’s easy to make and perfect for weeknight dinners.

Ingredients

Scale

1 tablespoon olive oil or avocado oil
1/2 onion, diced
4 tablespoons Thai red curry paste
3 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon minced lemongrass or paste
3 cups chicken broth (or vegetable broth)
14 oz canned coconut milk
2 teaspoons fish sauce
2 teaspoons sugar
1 pound frozen dumplings (potstickers, gyoza, or wontons)
1 cup chopped spinach
2 green onions, sliced
1 tablespoon chopped cilantro
Juice of 1 lime

Instructions

Heat oil in a medium soup pot over medium heat. Add diced onions and cook until softened, about 5 minutes.
Stir in Thai red curry paste, garlic, ginger, and lemongrass. Cook for 1–2 minutes until fragrant.
Pour in the chicken broth and coconut milk. Stir well to combine and bring to a gentle boil.
Add fish sauce and sugar. Taste and adjust if needed.
Gently add frozen dumplings to the broth. Cook for 3–5 minutes, or until fully heated through.
Turn off the heat and stir in chopped spinach, green onions, and cilantro.
Squeeze in lime juice and stir. Let sit for a couple of minutes to wilt the greens.
Ladle into bowls, add toppings if desired, and serve hot.

Notes

Use vegetable broth and plant-based dumplings for a vegetarian version.
Reduce curry paste or add extra coconut milk to lower spice level.
Pan-frying dumplings before adding them gives extra texture.
Enhance the soup with added mushrooms or bok choy.

Prep Time: PT10M
Cook Time: PT20M
Category: Dinner
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 325
Sugar: 4g
Sodium: 730mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 10g
Cholesterol: 15mg

Keywords: Thai red curry dumpling soup, red curry soup, Thai dumpling soup, coconut curry soup, spicy dumpling soup, Asian fusion soup