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A close-up of a steaming bowl of red curry dumpling soup, featuring plump dumplings, greens, and chili flakes. One Pot Wonders For Less Cleanup.

One-Pot Red Curry Dumpling Soup

This one-pot red curry dumpling soup is perfect for busy weeknights when you want a flavorful meal with minimal cleanup. It's a comforting and satisfying dish that comes together quickly.
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Prep Time 10 minutes
Cook Time 15 minutes
Dumpling Simmer Time 5 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tbsp olive oil
  • 1 tsp minced garlic freshly
  • 1 tsp minced ginger freshly
  • ⅔ cup red curry paste 195 g
  • 400 ml coconut milk or cream 13½ fl oz
  • 4 cups chicken stock 1 litre
  • 1 tsp fish sauce or tamari/soy sauce
  • 1 tsp sugar optional, to taste
  • 18–20 freezer dumplings veggie, chicken, pork or prawn/shrimp
  • 1 bunch bok choy or choy sum sliced in half lengthways
To Serve
  • 1 cup bean sprouts 90 g
  • ¼ bunch coriander leaves picked
  • 1 bird’s eye chilli fresh sliced, optional
  • 1 crispy fried shallots
  • 1 lime wedges

Equipment

  • Large pot

Method
 

  1. Heat the oil in a large pot over medium heat. Add the garlic and ginger and cook for 30 seconds until fragrant.
  2. Stir in the red curry paste and cook for another minute to release its oils.
  3. Pour in the coconut milk (or cream), chicken stock, fish sauce and sugar (if using). Stir to combine.
  4. Bring to a simmer, then carefully drop in the dumplings. Simmer gently for 5–7 minutes, or until the dumplings are cooked through. Add the bok choy for the last 2 minutes of cooking.
  5. Ladle into bowls and top with bean sprouts, coriander, chilli (if using), fried shallots and a squeeze of lime.

Notes

You can use dairy-free curry pastes. Cream will produce a richer, thicker result than coconut milk. Adjust sugar to your taste.

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