Thai Green Curry Dumpling Soup
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Why You’ll Love This Recipe
Juicy prawn dumplings swimming in a creamy, coconutty Thai green curry broth—this one’s as comforting as it is full of flavour. It’s fast, fuss-free, and totally satisfying. A warming, one-pot dinner that tastes like it took hours (but didn’t).
What is Green Curry Dumpling Soup?
This is a mash-up of two things I absolutely love: green curry and dumpling soup. I use my Marion’s Kitchen green curry paste for maximum flavour with zero stress, and throw in frozen prawn dumplings (har gow) for those little parcels of joy. It’s bold, fragrant, and weeknight friendly.
What Dumplings Can I Use?
Anything goes here—har gow, wontons, gyoza, Korean mandu… basically whatever dumplings you’ve got tucked away in your freezer. The broth is so full of flavour it works with any kind of filling, whether it’s pork, prawn, chicken or veggie. Use what you love.
Marion’s Tips
Frozen dumplings are your best friend for fast dinners. Use har gow or any prawn variety you love. The broth is bold enough to handle it. And don’t skip the fish sauce—it balances the richness with that perfect salty depth.
What You Need
frozen dumplings e.g. har gow, wontons or gyoza
green vegetables e.g broccolini, bok choy and/or green beans
green curry paste
coconut milk
chicken stock cubes
vegetable oil
fish sauce
chilli crisp oil
kaffir lime leaves
fried shallot
coriander
limes (optional)
Steps
Place
a large pan
or
a wok
over medium heat. Add the vegetable oil and green curry paste and cook for 1 minute until fragrant.
Pour in the coconut milk and 4 cups of water. Add the chicken stock cubes and kaffir lime leaves. Bring to a gentle boil.
Bring a separate
saucepan
of water to the boil. Add the frozen dumplings and cook according to packet instructions. In the last 2 minutes of cooking time, add the broccolini and bok choy. Simmer for a further 2 minutes or until the dumplings are cooked and the greens are just tender. Use tongs to transfer the vegetables to your
serving bowls
. Then use a slotted spoon to divide up the dumplings among the bowls.
Taste the green curry broth and add the fish sauce to season (add more or less to your liking). Ladle the soup over the dumplings and vegetables in the
bowls
.
Top with fried shallots, coriander, chilli crisp oil and finely sliced kaffir lime leaves. Squeeze over the lime, if using. Serve and enjoy!
Storage Tips
Leftovers:
Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.
Reheating:
Gently reheat on the stovetop. Avoid overcooking to keep the greens bright and dumplings juicy.
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Thai Green Curry Dumpling Soup
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PREP TIME
5 minutes
COOK TIME
10 minutes
SERVES
4
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Ingredients
3 stems broccolini
1 bok choy
1 tbsp vegetable oil
1 jar
Marion’s Kitchen Green Curry Paste
800ml coconut milk
4 cups water
6 chicken stock cubes
4 kaffir lime leaves
2 tbsp fish sauce (or to taste)
600g frozen dumplings (e.g. har gow, wontons or gyoza)
fried shallots, to serve
chopped coriander, to serve
2 tbsp
Marion’s Kitchen Chilli Crisp Oil
finely sliced kaffir lime leaves, to serve
lime wedges, to serve (optional)
Instructions
1
Prepare the vegetables
Slice the broccolini stems lengthways to thin them out, so they cook quicker and more evenly. Cut the bok choy into quarters lengthways and rinse to remove any grit from the stems. Set aside for later.
2
Cook the Curry Base
Place
a large pan
or
a wok
over medium heat. Add the vegetable oil and green curry paste and cook for 1 minute until fragrant.
3
Add the Broth
Pour in the coconut milk and 4 cups of water. Add the chicken stock cubes and kaffir lime leaves. Bring to a gentle boil.
5
Cook the Dumplings and Vegetables
Bring a separate
saucepan
of water to the boil. Add the frozen dumplings and cook according to packet instructions. In the last 2 minutes of cooking time, add the broccolini and bok choy. Simmer for a further 2 minutes or until the dumplings are cooked and the greens are just tender. Use tongs to transfer the vegetables to your
serving bowls
. Then use a slotted spoon to divide up the dumplings among the bowls.
6
Finish the Soup
Taste the green curry broth and add the fish sauce to season (add more or less to your liking).
7
Serve
Ladle the soup over the dumplings and vegetables in the
bowls
. Top with the fried shallots, coriander, chilli crisp oil and finely sliced kaffir lime leaves. Squeeze over the lime, if using, and serve.
