Thai Curry Dumpling Soup Recipe

This Thai Curry Dumpling Soup brings all the creamy, spicy, floral flavors you love in Thai Curry and combines all that comfort with yet another comfort food—pork dumplings. So much yum in one bite your brain won’t be able to handle the endorphin rush.


15 mins


30 mins




  • 1 Tbsp oil
  • 1 onion, halved and slivered
  • 1 yellow pepper
  • 1 red pepper
  • 1 medium zucchini
  • 8 oz brown mushrooms
  • 2 Tbsp fresh ginger, grated
  • 1 head garlic
  • 2 Tbsp lemongrass paste
  • 4 oz green curry paste
  • 1 large or 2 small limes, zested and juiced
  • 4 cups chicken broth

  • 3 Tbsp fish sauce
  • 1 Tbsp gochujang
  • 3 13.5 oz cans coconut milk
  • 2 Tbsp sugar
  • 1/3 cup fresh chopped cilantro
  • Salt to taste
  • Pepper to taste
  • 25 frozen dumplings (pork or chicken)
  • Fresno chiles, sliced for garnish
  • Scallions, sliced for garnish

Thai Curry Dumpling Soup in a bowl with Asian Soup Spoon

Thai Curry Dumpling Soup

  1. In a medium pot, heat oil over medium-high heat. Sauté onions, peppers, and cauliflower until beginning to soften. Add zucchini and mushrooms and cook until tender. Add garlic, ginger, lemongrass paste, and green curry paste and cook for 1-2 minutes.
  2. Add the rest of the ingredients except for dumplings and garnishes. Bring to a simmer
  3. Bring to simmer and cook for 15 minutes. Add dumplings and cook for another 5 or until dumplings are heated through. Remove from heat and serve immediately garnished with scallions and Fresno chiles.

Thai Curry Dumpling Soup

Sauvignon Blanc

American IPA

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