Spicy Coconut Thai Dumpling Soup
By Ice Kitchen
Published on 24 October 2025
This speedy soup delivers a delicious, warming broth by combining a rich coconut base with the fragrant Ice Kitchen red curry paste. We're using frozen dumplings to turn this into a satisfying meal that's ready in about 30 minutes.
Time and servings
35 minsTotal time
2Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp vegetable oil 1 pot Ice Kitchen Thai Red Curry Paste
- 400ml coconut milk
- 150g shiitake mushrooms
- 10 gyoza dumplings (vegetable or meat, we used frozen)
- 1 tbsp soy sauce
- 1 tsp dark brown sugar
- 100g rice noodles, cooked
- 4 salad onions, finely chopped
Method
Step 1
In a deep pan, fry the paste in the oil (straight from frozen) for 3-4 mins over a low heat, stirring frequently.Step 2
Add the coconut milk, 500ml water, soy sauce and sugar and bring to a simmer. Simmer for 15 mins to develop the flavours and thicken the broth.Step 3
Add the mushrooms and simmer for a further 3-4 mins.Step 4
Add the frozen dumplings and cook according to the pack instructions.Step 5
Taste for seasoning and adjust if necessary.Step 6
Divide the cooked noodles between 2 large soup bowls. Add the hot soup and garnish with the salad onions.