Black Friday Sale at CookDineHost
VIP BF
Free MAKO Stainless Steel Prep Set for orders over $349 at CookDineHost
Free
Hot Wok Offer Sale at CookDineHost
MAKO Black Steel Wok Kit

Thai Green Curry Dumpling Soup

Video
Go
Recipe
Go
A bowl of green curry soup filled with prawn dumplings, bok choy and Thai herbs
A bowl of green curry soup filled with prawn dumplings, bok choy and Thai herbs

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.
A bowl of green curry soup filled with prawn dumplings, bok choy and Thai herbs

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.
Ingredients for the Thai Green Curry Wonton Soup Recipe

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.
Add green curry paste
Cook the Curry Base
Pour in the coconut milk and 4 cups of water. Add the chicken stock cubes and kaffir lime leaves. Bring to a gentle boil.
Pour in the coconut milk
add the kaffir lime leaves

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.

Adding the frozen prawn dumplings
Cook the Dumplings and Vegetables
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.
add the fish sauce to season
A bowl of green curry soup filled with prawn dumplings, bok choy and Thai herbs
Top with fried shallots, coriander, chilli crisp oil and finely sliced kaffir lime leaves. Squeeze over the lime, if using. Serve and enjoy!
Top the Thai Green Curry Wonton with chilli crisp oil
A bowl of green curry soup filled with prawn dumplings, bok choy and Thai herbs
A bowl of green curry soup filled with prawn dumplings, bok choy and Thai herbs
A bowl of green curry soup filled with prawn dumplings, bok choy and Thai herbs

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.

WATCH THIS RECIPE

Play Video

Thai Green Curry Dumpling Soup

PRINT THIS

PREP TIME

5 minutes

COOK TIME

10 minutes

SERVES

4

PRINT THIS

Ingredients

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.

Free MAKO Stainless Steel Prep Set for orders over $349 at CookDineHost
SHOP NOW
Go

CATEGORIES FOUND IN THIS

RECIPE

Chilli Cheese Ramen Noodles

Weeknight Dinners

MK - Massaman Lamb Meatballs_20

Comfort Food

Creamy chicken with mushrooms, Chicken breast in cream sauce, Mushroom sauce chicken, Easy chicken dinner, Comfort food chicken recipe

One-Pot Recipes

Street Food-Style Pad Krapow

Thai cusine

Black Friday Sale at CookDineHost
SHOP NOW
Go

Leave your rating and review

​