Red Curry Dumpling Soup
This red curry dumpling soup is what to make when you want something comforting but still fresh and healthy. It combines the aromatic warmth of red curry paste, the umami depth of miso, and a generous amount of vegetables, all finished with dumplings that make the bowl feel truly satisfying. It’s also perfect for meal-prep!
Like many of you, I am addicted to the Viral One-Pan Baked Dumplings. I wanted something cozier and healthier to carry me into the winter months. That’s where this red curry dumpling soup recipe comes in. The result is a broth that tastes complex and restaurant-worthy, but is still achievable on a weeknight.
The tofu and mushrooms add fiber and heartiness, the spinach brings freshness, and the dumplings turn it into a one-bowl meal. And just like in my Thai Curry Chicken Meatballs, the red curry brings a delicious heat and flavor. If you’re looking for a soup that feels nourishing, flexible, and craveable, this is the one to bookmark.
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Why you need to try this red curry dumpling soup
- It’s a full one-pot meal thanks to vegetables, protein, and dumplings
- The broth is rich and layered without being heavy
- You can customize the veggies, protein, and dumpling texture
- It’s naturally vegetarian and easy to adapt for different diets
- Leftovers taste even better the next day (perfect for meal prep!)
Ingredients
- Aromatics – We use onion, garlic, fresh ginger, and scallions!
- Mushrooms – Add umami, texture, and body to the soup.
- Firm tofu – Absorbs the broth and provides plant-based protein and fiber.
- Soy sauce – Enhances saltiness and umami when not using miso soup as the base.
- Red curry paste – The flavor backbone of the soup, adding spice, aromatics, and depth. I use this exact one! (Note that other red curry pastes vary in heat levels),
- Broth or miso soup – Creates the liquid base; I have tested this with chicken broth and Oceans Halo miso soup.
- Miso paste – Only use if you are using broth, DO NOT add if you are already using miso soup as the base.
- Lite coconut milk – Brings creaminess without making the soup overly rich.
- Fresh spinach – Adds color, freshness, and a light vegetal contrast.
- Dumplings – Frozen gyoza and wontons work great too. Turn the soup into a hearty, satisfying meal.
- Garnishes – Add brightness and flavor, and also a beautiful finale! I use a combination of scallion greens, toasted sesame seeds, chili crisp, lime juice, or chopped cilantro, based on what I have on hand.
See recipe card for quantities.
Instructions
- Build the aromatic base. Heat a large pot over medium heat and add the oil. Once warm, add the chopped onion, ginger, garlic, and scallion whites. Sauté and stir occasionally, until the onions are soft and translucent but not browned (7 mins).
- Cook the mushrooms and tofu. Add the sliced mushrooms to the pot and cook for about 10 minutes, stirring occasionally, until they release their moisture and begin to soften. Add the cubed tofu and a splash of soy sauce to the pot and continue to cook for another 10 minutes. Push the ingredients to the sides of the pot to create a small clearing. Add the red curry paste directly to the pot and let it toast for about 1 minute, then mix in with everything,
- Create the broth. Pour in the broth or miso soup and raise the heat slightly until the soup reaches a gentle simmer. If you’re not using miso soup: add the soy sauce at this stage. Then, place the miso paste in a mug or small bowl, ladle in some hot broth, and whisk until smooth. Pour the mixture back into the pot, stirring gently to combine. This prevents the miso from clumping or becoming bitter.
- Finish the soup base. Stir in the coconut milk and let the soup simmer for about 5 minutes. Add the spinach and stir until just wilted, which should take only a few moments.
- Add the dumplings. You have two options: 1) For a chewy texture and fewer overall steps, add the dumplings directly to the soup. Continue cooking the soup until the dumplings are cooked through. 2) Or, for a crispier texture, pan sear according to package instructions, then combine the dumplings with the soup in your individual serving bowls.
- Garnish and serve. Ladle the soup into bowls and finish with scallion greens, sesame seeds, and chili crisp as desired.
Step 1: Add the onions, garlic, ginger, and scallion whites
Step 2: Add the mushrooms and allow to release moisture, about 10 minutes.
Step 3: Add the tofu chunks and stir. I like to cook it down, allowing the tofu and mushrooms to continue to soften.
Step 4: Taste your red curry paste and add as much or as little based on spice preference.
Step 5: Add the liquids.
Step 6: Add the spinach and dumplings.
Substitutions and Variations
- Protein: Swap tofu for cooked chicken if preferred.
- Vegetables: Add bell peppers, zucchini, or snap peas for extra color and fiber.
- Broth: Use vegetable, chicken, or miso broth depending on dietary preferences.
- Spice level: Adjust red curry paste quantity or add fresh chilies for more heat.
- Dumplings: Try chicken, vegetable, or frozen wontons to customize the soup. You can either add the dumplings to the soup for a soft chewy texture, or you can pan fry them for some crisp.
Storage
Freezing: The broth can be frozen for up to 2 months, but dumplings are best added fresh when serving.
Make-ahead: Prepare the soup base and store it in an airtight container in the refrigerator for up to 3 days before adding dumplings.
Leftovers: Store cooked soup (without dumplings) in the fridge for up to 3–4 days. Reheat gently over medium heat.
Top Tip
If you want crispy dumplings, pan fry them separately and add the broth and dumplings together when ready to eat. If you want soft and chewy dumplings, have them cook straight into the soup!
FAQ
Can I make this soup vegan?
Yes, use vegetable broth and ensure your dumplings are vegan-friendly.
Can I use frozen spinach?
Yes, add frozen spinach directly to the simmering soup; cook until fully heated and wilted.
Can I make this less spicy?
Reduce the amount of red curry paste or remove chili crisp from the garnish.
How do I keep dumplings from getting soggy?
Cook dumplings separately and add them to individual bowls before serving to maintain their texture.
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Red Curry Dumpling Soup
Ingredients
- 1 tablespoon olive oil
- ¼ onion chopped
- 1 tablespoon freshly grated ginger
- 4 cloves garlic chopped
- 6 scallions whites and greens separated
- 16 oz fresh mushrooms sliced
- 1 block firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon red curry paste
- 3 cups broth or miso soup
- 3 tablespoon miso paste IF NOT USING MISO SOUP
- 1 15 oz can lite coconut milk
- 4 cups fresh spinach
- 24 dumplings
- Sesame seeds for garnish
- Chili crisp for garnish
Instructions
- Build the aromatic base. Heat a large pot over medium heat and add the oil. Once warm, add the chopped onion, ginger, garlic, and scallion whites. Sauté and stir occasionally, until the onions are soft and translucent but not browned (7 mins).
- Cook the mushrooms and tofu. Add the sliced mushrooms to the pot and cook for about 10 minutes, stirring occasionally, until they release their moisture and begin to soften. Add the cubed tofu and a splash of soy sauce to the pot and continue to cook for another 10 minutes. Push the ingredients to the sides of the pot to create a small clearing. Add the red curry paste directly to the pot and let it toast for about 1 minute, then mix in with everything,
- Create the broth. Pour in the broth or miso soup and raise the heat slightly until the soup reaches a gentle simmer. If you’re not using miso soup: add the soy sauce at this stage. Then, place the miso paste in a mug or small bowl, ladle in some hot broth, and whisk until smooth. Pour the mixture back into the pot, stirring gently to combine. This prevents the miso from clumping or becoming bitter.
- Finish the soup base. Stir in the coconut milk and let the soup simmer for about 5 minutes. Add the spinach and stir until just wilted, which should take only a few moments.
- Add the dumplings. You have two options: 1) For a chewy texture and fewer overall steps, add the dumplings directly to the soup. Continue cooking the soup until the dumplings are cooked through. 2) Or, for a crispier texture, pan sear according to package instructions, then combine the dumplings with the soup in your individual serving bowls.
- Garnish and serve. Ladle the soup into bowls and finish with scallion greens, sesame seeds, and chili crisp as desired.
