Name: 20 Minute Thai Dumpling Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Thai
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 coconut milk (1 can); 500 ml chicken or vegetable stock (2 cups); 1 tablespoon soy sauce or fish sauce; 1 head bok choy or 2 baby bok choy, chopped; 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

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If you’re craving something hearty, flavorful, and incredibly comforting but don’t want to spend hours in the kitchen, this 20 Minute Thai Dumpling Soup Recipe is absolutely for you. Bursting with aromatic Thai spices, creamy coconut milk, and tender dumplings, this soup comes together quickly while delivering that perfectly balanced harmony of spicy, savory, and fresh flavors. It’s like a warm hug in a bowl that you’ll want to make again and again whenever you need a deliciously fast meal fix.

Ingredients You’ll Need

The image shows a top view of several small bowls with different ingredients arranged neatly on a white marbled surface. There is a bowl of white dumplings at the bottom left in a speckled bowl. Above it, a clear bowl contains a light brown liquid. To the upper right, a greenish bowl holds finely chopped white onions. Next to it is a small white bowl filled with a dark thick reddish paste. Near the center, a white bowl has sliced green onions, and above it another white bowl contains three peeled cloves of garlic. A small white ceramic jug holds a dark liquid at the bottom right. There is also a piece of fresh ginger and a stalk of lemongrass placed directly on the white marbled surface. The photo appears clear and bright, taken with an iphone --ar 4:5 --v 7

Creating this soup feels effortless thanks to a handful of simple, yet essential ingredients. Each one plays a distinct role, whether it’s layering the flavors, providing texture, or adding vibrant color that makes the soup as beautiful as it is tasty.

Olive oil or neutral cooking oil: The base for sautéing, bringing out the sweetness of the onions and aromatics.
Onion (finely chopped): Adds mild sweetness and depth to the broth.
Garlic (minced): Provides a fragrant kick that’s classic to Thai cooking.
Fresh ginger (grated): Brings a warm, zesty brightness that cuts through the richness.
Lemongrass stalk (trimmed and lightly smashed): Infuses a subtle citrusy aroma critical to authentic Thai flavors.
Thai red curry paste: The heart of the dish, offering complex spiciness and earthiness.
Coconut milk: Creamy and slightly sweet, perfect for mellowing the curry’s heat.
Chicken or vegetable stock: The soup’s base that ties all flavors together with warmth and savoriness.
Soy sauce or fish sauce: Adds umami depth and balances the sweetness.
Bok choy (chopped): Adds a crisp green freshness and lovely crunch.
Frozen dumplings or potstickers: Ready in minutes to make the soup filling and satisfying.
Spring onions (thinly sliced): Brightens the soup with a little sharpness and color.
Fresh coriander (cilantro): A fragrant finish that lifts each spoonful.
Lime wedges: For that tangy touch just before serving, balancing all the flavors.

How to Make 20 Minute Thai Dumpling Soup Recipe

Step 1: Build the Flavor Base

Start by heating a tablespoon of oil in a large pot over medium heat. Toss in the finely chopped onion and sauté for 3 to 4 minutes until it’s softened and starting to turn translucent. Next, stir in the minced garlic and grated ginger, letting them cook for about a minute so their wonderful aroma fills the kitchen. This simple sauté is what forms the backbone of the soup’s rich, layered flavor.

Step 2: Add the Aromatics

Now it’s time to bring in the soul of the dish. Add the Thai red curry paste to the pot along with the lightly smashed lemongrass stalk, cooking everything together for one minute. This step helps to awaken the spices in the curry paste and releases the lemongrass’s delicate citrus notes, building the soup’s authentic Thai character.

Step 3: Make the Broth

Pour in the creamy coconut milk and the chicken or vegetable stock, giving everything a good stir. Add a tablespoon of soy sauce or fish sauce to give the broth that perfect umami punch. Bring the mixture to a gentle simmer — you’ll start noticing how the fragrant blend begins to meld into a silky, aromatic broth.

Step 4: Cook the Dumplings

Carefully drop your frozen dumplings or potstickers straight into the simmering broth. They’ll cook in the bubbling soup, soaking up all the wonderful flavors as they soften. Follow the package instructions for cooking time, typically about 6 to 8 minutes, until the dumplings are cooked through.

Step 5: Add the Greens

Two minutes before the end of cooking, toss in the chopped bok choy. This timing lets the greens soften just enough without losing their bright color and crunch, adding freshness and texture to your bowl of goodness.

Step 6: Serve and Enjoy

Before serving, fish out and discard the lemongrass stalk. Ladle the soup into warm bowls, then generously sprinkle sliced spring onions and fresh coriander on top. Don’t forget a squeeze of lime for that final zing that makes every bite irresistible!

How to Serve 20 Minute Thai Dumpling Soup Recipe

A silver pot filled with creamy orange soup, with white dumplings floating through it. The soup has green herbs sprinkled on top, with fresh cilantro leaves and bright green lime wedges resting on the surface. The soup looks rich and smooth with some chunks of vegetables visible, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The beauty of this soup is how the garnishes elevate it from delicious to unforgettable. Thinly sliced spring onions give a gentle crunch and sharpness, while fresh coriander adds an herbaceous burst of flavor. A squeeze of lime juice brightens the whole bowl, balancing the creamy coconut and spicy red curry with a refreshing citrus note.

Side Dishes

If you want to make your meal more substantial, pair this soup with simple steamed jasmine rice or sticky rice to soak up the broth. A crunchy side salad with cucumbers, carrots, and a light lime dressing complements the warmth of the soup perfectly. For an extra treat, sprinkle some toasted peanuts or chili flakes on top of the salad for crunch and a subtle kick.

Creative Ways to Present

For casual dinners, serve the soup family-style in a big beautiful pot right on the table. Hosting a dinner party? Consider serving individual soup portions in pretty bowls garnished with edible flowers like Thai basil blossoms or delicate chili threads. Use small dipping bowls with extra soy or fish sauce on the side, inviting guests to customize their flavor experience.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to 3 days. Store in an airtight container, but it’s best to keep the dumplings and bok choy submerged in the broth to maintain their tenderness and avoid drying out.

Freezing

While you can freeze the broth on its own, freezing soup with dumplings and fresh greens isn’t recommended as they can become mushy when thawed. If you want to freeze, separate the broth from the dumplings and bok choy, freeze the broth alone, then add freshly cooked dumplings and greens when reheating.

Reheating

Reheat the soup gently in a pot over medium-low heat, stirring occasionally to prevent scorching. If the broth has thickened, simply add a splash of water or stock to loosen it up. For the best texture, add any fresh greens or dumplings right before serving again.

FAQs

Can I make this soup vegetarian or vegan?

Absolutely! Use vegetable broth instead of chicken stock and swap fish sauce for soy sauce or a vegan tamari alternative. Make sure to pick vegetable dumplings to keep it fully plant-based.

What types of dumplings work best?

Frozen dumplings or potstickers with chicken, pork, or vegetable fillings all work wonderfully. Just stick to the cooking time on the package so they come out perfectly tender.

How spicy is this 20 Minute Thai Dumpling Soup Recipe?

The spice level depends on the Thai red curry paste you choose; you can find mild or hotter versions. If you want to tone down the heat, start with less curry paste and adjust to your taste. Adding coconut milk also helps mellow spiciness.

Can I prepare parts of this soup in advance?

Yes! You can chop your veggies and grate ginger ahead of time. The flavor base can even be made in advance and refrigerated, then simply add the liquid, dumplings, and greens when ready to cook.

What can I substitute for lemongrass if I can’t find it?

Fresh lemon zest and ginger combined can mimic lemongrass’s bright citrus flavor if lemongrass isn’t available. Add about a teaspoon of lemon zest with the ginger in the sauté step for a similar fresh aroma.

Final Thoughts

This 20 Minute Thai Dumpling Soup Recipe is a total game-changer for weeknights when you want bold flavor without a complicated process. It’s vibrant, comforting, and totally satisfying — the kind of meal that feels special yet is so easy to whip up. Trust me, once you try it, this soup will become your go-to for fast, flavorful dining at home. Give it a try and enjoy every slurp!