Thai Dumpling Soup

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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1 tablespoon vegetable oil

3 stalks celery, sliced

4 ounces shiitake mushrooms, sliced

1 tablespoon curry powder

4 cups low-sodium chicken broth

1 cup coconut milk

1 tablespoon fish sauce, plus more to taste

4 ounces green beans, roughly chopped

1 red bell pepper, chopped

1 pound frozen Asian-style dumplings or pot stickers

Juice of 1 lime, plus lime wedges for serving

Kosher salt

Sliced scallions, for topping


  1. Heat the vegetable oil in a large pot over medium-high heat. Add the celery, mushrooms and curry powder; cook, stirring, until the curry powder is toasted, 1 to 2 minutes. Add the chicken broth, coconut milk, 1 tablespoon fish sauce and 1 cup water and bring to a simmer.
  2. Add the green beans and bell pepper to the pot, reduce the heat to medium low and simmer until the vegetables are crisp-tender, about 3 minutes. Add the dumplings and cook until tender, about 4 minutes. Stir in the lime juice. Season the soup with salt and add more fish sauce to taste, if desired. Top with sliced scallions and serve with lime wedges.

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