Thai Dumpling Noodle Soup
Warm up with this easy Thai Dumpling Noodle Soup! Packed with tender dumplings, noodles, and fragrant Thai flavors, it’s cozy, flavorful, and better than takeout.
Craving something cozy, flavorful, and a little bit exotic? This Thai Dumpling Noodle Soup is the ultimate comfort food — packed with tender dumplings, slurp-worthy noodles, and a fragrant Thai-style broth bursting with lemongrass, garlic, and chili. It’s easy to make at home, customizable with your favorite fillings, and way better than takeout!
Whether you’re warming up on a chilly night or looking to impress with bold Thai flavors, this soup is a guaranteed hit that’ll have everyone coming back for seconds. My entire family absolutely loved this soup (even my 5 year old!) and weren't mad when I made it again 3 days later.
Looking for other Thai inspired recipes? Check out my Thai Chicken Salad, Thai Peanut Chicken Noodles, and Thai Pasta Salad.
Why You'll Love This Recipe
- Comfort in a bowl - this dumpling soup is warm, flavorful broth and tender dumplings make it the ultimate cozy meal.
- Bursting with flavor - very spoonful delivers the perfect balance of savory, spicy, and aromatic Thai seasonings.
- Deliciously hearty - the combination of noodles, dumplings, and veggies makes it both satisfying and filling.
- Easy to make - this recipe comes together SO quickly and is super easy to make.
Ingredients
Olive Oil - this soup starts with olive oil used to cook the onion.
Onion - this adds a sharp, clean flavor and mild sweetness.
Garlic and Ginger - these both add delicious Thai-inspired flavor to the soup.
Thai Curry Paste - this is fragrant blend of fresh herbs, spices, and aromatics—like chili, lemongrass, garlic, and ginger—used as the flavorful base for many Thai curries and dishes. It also adds a pretty red color to the soup.
Chicken Broth - chicken broth or chicken stock is the main base of this broth based soup.
Coconut Milk - this adds a sweet flavor and creaminess to the soup.
Frozen Dumplings - I use the mini chicken and vegetable dumplings that the brand Bibigo makes. I find them at Target or Costco. They have a ton of flavor and are perfect size for this soup.
Ramen Noodles - brown rice ramen stretches out this soup and adds yummy noodle-y texture.
Green Onion and Cilantro - I love the flavor and freshness that green onion/scallions and cilantro add to Thai dishes!
Lime Juice - this soup is finished off with a squirt of lime juice which balances out the coconut milk.
Variations
Make it Vegetarian/Vegan - you can use vegetable dumplings and vegetable broth or vegetable stock to make this dumpling noodle soup vegan.
Add Vegetables - if you want to add more veggies to this soup, I think chopped spinach, sliced mushrooms, chopped baby bok choy, chopped broccoli, diced eggplant, chopped bell peppers, or zucchini would all be great options.
Different Dumplings - I used chicken dumplings but you could use vegetable dumplings, pork dumplings, or even beef bulgogi dumplings.
Use Rice Noodles - thin vermicelli rice noodles would be a great substitute for the ramen noodles.
Add Meat - you could add some rotisserie chicken to this soup for a boost of protein.
Step by Step Instructions
Photo 1. Add the oil to a large pot over medium-high heat. Add the onions and cook until softened, about 5 minutes.
Photo 2. Add the garlic, ginger, and Thai curry paste and cook another couple of minutes.
Photo 3. Add the broth and coconut milk and bring to a boil.
Photo 4. Reduce the heat, add the ramen noodles and dumplings, and simmer for 6-8 minutes, until the noodles are tender and the dumplings are warmed through. Turn off the heat and then stir in the green onions. Season with salt to taste. Ladle the soup into bowls, serve and enjoy!
Expert Tips
Don't Overcook the Dumplings - the noodles and dumplings only need 5-7 minutes to cook. If you cook them too long they will get a little mushy.
Garnish generously – Fresh herbs, sliced chili, and a squeeze of lime add color and that final punch of brightness.
Storage - store any leftovers in an airtight container in the refrigerator for 3-4 days. You will likely need to add more broth or water, as the noodles and dumplings will soak up the extra broth.
Recipe FAQs
I like using ramen noodles. My favorite is Brown Rice Ramen, but you can use whatever type you like.
Yes. While the prep for this soup is super fast and easy, you can prep the broth ahead of time. Then I would reheat and add the dumplings and noodles once you are ready to make it and eat.
No, there is very little to no spice in this soup. You can add some chili crisp on top if you want to add a little bit of heat to yours.
Yes! Simply use vegetable dumplings and vegetable broth. The soup will also be vegan if you do this.
Other Thai Inspired Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Thai Dumpling Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 small white onion diced
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- 3 tablespoon red Thai curry paste
- 15 ounce coconut milk
- 6 cups chicken broth
- 24 ounces frozen dumplings I use mini chicken and vegetable dumplings
- 9 ounces ramen I use brown rice millet ramen
- 1 lime juiced
- 5 green onions chopped
- fresh chopped cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the garlic, ginger, and Thai curry paste and stir to combine, cooking another couple of minutes.
- Add the coconut milk and broth and bring to a simmer.
- Add the dumplings and ramen and cook 5-6 minutes, until ramen is softened and the dumplings are cooked through.
- Stir in the lime juice and green onions.
- Serve topped with fresh cilantro. Enjoy!
