20 Minute Thai Dumpling Soup

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

Cook Time: 10

Servings: servings

Author: Deborah Rainford

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

Instructions

Build the flavor base

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

Stir in the curry paste and lemongrass, cooking for 1 minute to release the flavors.

Make the broth

Pour in the coconut milk and stock. Stir in soy sauce or fish sauce. Bring to a gentle simmer.

Cook the dumplings

Drop the dumplings straight into the simmering broth. Cook according to package directions (usually 6–8 minutes if frozen).

Add the greens

During the last 2 minutes of cooking, add the bok choy. Simmer until just tender and bright green.

Serve

Remove the lemongrass stalk. Ladle the soup into bowls, topping with spring onions, coriander, and a squeeze of lime. Serve hot.

Nutrition

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