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Thai dumpling soup in a pot with limes.
Deborah Rainford

20 Minute Thai Dumpling Soup

A quick and cozy Thai-inspired soup made with dumplings simmered in a fragrant coconut broth. Infused with ginger, lemongrass, and Thai red curry paste, it’s a fresh, flavorful dinner that’s on the table in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4 servings
Course: easy meals, Soup
Cuisine: Thai-inspired
Calories: 395
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil or neutral cooking oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 stalk lemongrass trimmed and lightly smashed
  • 2 tablespoons Thai red curry paste
  • 400 ml 1 can coconut milk
  • 500 ml 2 cups chicken or vegetable stock
  • 1 tablespoon soy sauce or fish sauce
  • 1 head bok choy chopped (or 2 baby bok choy)
  • 12 frozen dumplings or potstickers vegetable, chicken, or pork
  • 3 spring onions green onions, thinly sliced
  • Fresh coriander cilantro, to serve
  • Lime wedges to serve

Method
 

Build the flavor base
  1. Heat the oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and ginger, cooking for 1 minute until fragrant.
Add the aromatics
  1. Stir in the curry paste and lemongrass, cooking for 1 minute to release the flavors.
Make the broth
  1. Pour in the coconut milk and stock. Stir in soy sauce or fish sauce. Bring to a gentle simmer.
Cook the dumplings
  1. Drop the dumplings straight into the simmering broth. Cook according to package directions (usually 6–8 minutes if frozen).
Add the greens
  1. During the last 2 minutes of cooking, add the bok choy. Simmer until just tender and bright green.
Serve
  1. Remove the lemongrass stalk. Ladle the soup into bowls, topping with spring onions, coriander, and a squeeze of lime. Serve hot.