One-Pot Thai Curry Dumpling Soup
January 5, 2026
With approachable Midwestern spice and heaps of flavor, this Thai Curry Dumpling Soup is the perfect easy one-pot meal. Ginger, garlic and curry paste warm you up, while coconut cream cuts any bite from the spices and makes the whole thing extra creamy. Add your favorite frozen dumplings for an easy meal that rivals your favorite takeout spot (with barely any dishes)!
SERVINGS
5-8
PREP TIME
20 min
COOK TIME
30 min
Ingredients
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1tablespoon coconut oil
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1medium shallot, thinly sliced
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½cup small diced carrots
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4baby bok choy, thinly sliced, stems and leaves divided
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1(4 oz.) jar Thai yellow curry paste
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1tablespoon beef bouillon paste
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1teaspoon grated fresh garlic
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1teaspoon grated fresh ginger
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2green onions, thinly sliced, plus more for garnish
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2(13.66 oz.) cans coconut cream
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1teaspoon L&B Sea Salt
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1teaspoon L&B Black Pepper
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1(24 oz.) package frozen pork and vegetable dumplings
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Chili crisp, for garnish
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Black sesame seeds, for garnish
Directions
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1
Heat oven to 400 F. In a large ovenproof skillet over medium-high heat, combine the coconut oil, shallot, carrots and bok choy stems. Cook, stirring often, until translucent, about 5 minutes.
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2
Add the Thai curry paste, bouillon, garlic, ginger, bok choy leaves and green onions. Cook, stirring, until fragrant, about 1 minute.
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3
Add the coconut cream, scraping the bottom of the pan and stirring until the curry paste is fully combined. Season with salt and pepper.
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4
Stir in the dumplings, then transfer the skillet to the oven to bake for 15 to 20 minutes or until the dumplings register 165 F on an instant-read thermometer and their edges are golden brown.
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5
Garnish with green onions, chili crisp and sesame seeds. Serve hot.