This Curry Dumpling Soup is a warm hug in a bowl! It features soft dumplings swimming in a spicy, flavorful curry broth that wakes up your taste buds.
I love how easy it is to whip up—just mix, simmer, and enjoy. Perfect for chilly days or when you need a cozy meal. Plus, who can resist dumplings? 🥟❤️
Key Ingredients & Substitutions
Dumplings: Fresh or frozen dumplings work nicely for this soup. I like using vegetable dumplings for a lighter option, or pork for heartiness. If you can’t find dumplings, you can also make your own or use gyoza wrappers filled with your choice of meat or veggies.
Curry Paste: Red or yellow curry paste brings the heat and flavor. I usually go with yellow for a milder taste, but if you enjoy spice, red is the way to go. If you’re in a pinch, you can use store-bought curry powder as a substitute, though the flavor will differ.
Coconut Milk: Full-fat coconut milk adds creaminess to the soup. If you’re looking for a lighter option, you can use light coconut milk, but the soup will be less rich. You can also replace coconut milk with heavy cream or a dairy-free alternative like almond milk, although it will change the flavor profile a bit.
Fish Sauce: This ingredient is optional but adds a nice depth of flavor. If you’re vegetarian or want to skip it, soy sauce or tamari can be used as an alternative.
How Do I Achieve the Best Flavor in the Soup?
The curry soup base is where all the flavor comes together, so pay attention here! Start with a good quality onion, which creates a sweet backdrop. Here’s how to build up that flavor:
- Heat your oil in a pot over medium heat. Once hot, add the chopped onion and cook until soft and translucent. This usually takes about 3-4 minutes.
- Add garlic and ginger next, cooking them for just 1-2 minutes so they can release their fragrant aroma. Be careful not to burn them!
- Mix in the curry paste, stirring to coat the onions. Let it cook for about a minute to really bring out those delicious spices.
- Pour in broth and coconut milk, and simmer for a few minutes. Taste and adjust with salt, sugar, or more curry paste to suit your palette.
Follow these steps, and you’ll have a rich and flavorful base that elevates the entire dish! Enjoy your cooking!
Curry Dumpling Soup
Ingredients You’ll Need:
For the Dumplings:
- 1 package (or about 30) fresh or frozen dumplings (pork, chicken, or vegetable filling)
For the Curry Soup:
- 2 tablespoons vegetable oil or coconut oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red or yellow curry paste (adjust to taste)
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk (full fat for richness)
- 1 tablespoon fish sauce (optional, for umami)
- 1 teaspoon sugar
- Salt, to taste
For Garnish:
- Fresh cilantro or parsley, chopped
- Red chili flakes or chili oil (optional)
- Lime wedges (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 20 minutes to cook, totaling around 35 minutes from start to finish. It’s a quick and comforting meal perfect for any day of the week!
Step-by-Step Instructions:
1. Prepare the Dumplings:
If you’re using frozen dumplings, take them out of the package and let them thaw slightly while you prepare the soup. If you have fresh dumplings, you can use them right away!
2. Make the Curry Soup Base:
Grab a large pot and heat up the vegetable or coconut oil over medium heat. Once hot, add the finely chopped onion. Sauté it for about 3-4 minutes or until it becomes translucent and soft.
3. Add Aromatics:
Now, add the minced garlic and grated ginger to the pot. Cook them for an additional 1-2 minutes, stirring frequently, until they smell amazing and fragrant.
4. Stir in the Curry Paste:
Add the curry paste to the pot and cook for about 1 minute. This helps to release all those wonderful aromas from the spices in the paste.
5. Pour in the Broth:
Next, pour in your chicken or vegetable broth and bring it to a gentle boil. Stir everything together so all the flavors mix nicely!
6. Add Coconut Milk and Season:
Add the coconut milk, fish sauce (if using), and sugar to the pot. Give it another good stir and let it simmer gently for about 5 minutes. This will help all the flavors develop beautifully.
7. Cook the Dumplings:
Carefully add the dumplings into the simmering soup. Cook them until they float to the surface and are cooked through—around 6-8 minutes for fresh dumplings or a bit longer for frozen ones.
8. Taste and Adjust:
Before serving, taste your soup and adjust the salt or curry paste if you want a bit more kick or flavor.
9. Serve and Garnish:
Ladle the delicious soup with dumplings into serving bowls. Garnish with chopped cilantro or parsley. If you like it spicy, add a sprinkle of red chili flakes or a drizzle of chili oil on top.
10. Enjoy!
Optionally, serve lime wedges on the side. Squeeze some lime juice over the soup for a zesty brightness that complements all the flavors.
This curry dumpling soup is creamy, spicy, fragrant, and savory—a delightful comforting meal that’s sure to please anyone. Enjoy every spoonful!
Can I Use Frozen Dumplings for This Soup?
Absolutely! Frozen dumplings work perfectly in this recipe. Just add them directly to the simmering soup, and they’ll cook through in about 8-10 minutes. No need to thaw beforehand!
What Can I Use Instead of Coconut Milk?
If you’re looking for a substitute, you can use heavy cream for a rich flavor or unsweetened almond milk for a lighter option. Keep in mind that using these alternatives will change the overall taste and texture of the soup a bit.
How Can I Make This Soup Vegetarian?
To make a vegetarian version of this curry dumpling soup, simply use vegetable dumplings and vegetable broth instead of chicken broth. Also, skip the fish sauce and use soy sauce or tamari for umami flavor instead!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat or in the microwave, stirring occasionally. Fresh dumplings are best consumed right after cooking, as they may become soggy when stored.
