Thai-Inspired Chicken and Dumpling Soup with Scallion Dumplings
Chicken and dumplings will always have a place in my kitchen, but sometimes I want to give a familiar comfort food a little twist. This Soup Sunday, that means Thai-inspired red curry broth, tender shredded chicken, and homemade scallion dumplings.
The broth combines coconut milk with red curry paste, garlic, and ginger, while a squeeze of lime brightens everything at the end. The dumplings are made with regular milk, butter, and scallions, giving them a mild onion flavor that pairs beautifully with the curry.
It’s a little Southern comfort food, a little inspiration from Thai flavors, and exactly the kind of cooking I love: taking something familiar and giving it a new direction.
Building This Soup with My Soup-Making Method
If you’ve followed my Soup Sunday series, you know I like to think about soup in steps: Base → Seasoning → Body → Broth → Finish → Garnish. Once you understand what each part brings to the pot, experimenting becomes much easier.
Here’s how that method comes together in this recipe.
Base: Start with flavor in the pot
First, I sear the chicken, then use the same pot to cook the onion, mushrooms, and carrots. Searing creates browned bits that release into the broth later, adding another layer of savory flavor.
Seasoning: Add the curry and aromatics
Garlic, fresh ginger, and Thai red curry paste bring warmth, fragrance, and a little heat. Cooking them briefly before adding the liquid helps their flavors develop.
Red curry pastes vary quite a bit in strength, so start with less if you’re using an unfamiliar brand.
Body: Add the ingredients that make it a meal
Chicken, vegetables, spinach, and scallion dumplings give this soup substance. The dumplings also release a little starch as they cook, helping give the broth more body.
Broth: Bring everything together
Chicken broth and full-fat coconut milk create the base for the soup. The broth keeps it savory, while coconut milk adds richness and softens the heat of the curry paste.
Finish: Taste and balance
Fresh lime juice goes in after cooking. This is also when I check whether the soup needs more salt. With curry paste and broth already contributing seasoning, tasting matters more than adding a fixed amount.
Garnish: Add something fresh
Scallions, Thai basil, and a lime wedge bring freshness to each bowl. For anyone who wants more heat, sliced chilies can go on at the table.
Want to get more comfortable building your own soups? My Ultimate Soup Guide walks through this method, along with ingredient substitutions, herb and spice pairings, troubleshooting, and 10 recipes to put it into practice.
Thai-Inspired Chicken and Dumpling Soup
Servings: 6
Prep time: 20 minutes
Cook time: Approximately 55–65 minutes
Equipment: A wide, heavy-bottomed Dutch oven or soup pot, preferably 6 quarts
Ingredients
For the soup
1–2 tablespoons neutral oil, divided as needed
1½ pounds boneless, skinless chicken thighs (Chicken breasts work well too)
Salt and freshly ground black pepper, to season the chicken
1 medium yellow onion, diced
8 ounces mushrooms, sliced
3 medium carrots, thinly sliced
4 garlic cloves, minced
1 tablespoon freshly grated ginger
2 tablespoons Thai red curry paste, or to taste
5 cups low-sodium chicken broth, plus extra as needed
1 can (13.5 ounces) unsweetened full-fat coconut milk
2 teaspoons brown sugar
1–2 tablespoons fresh lime juice
Salt, to taste
For the scallion dumplings
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon fine salt
⅓ cup thinly sliced scallions, white and green parts
¾ cup whole milk
2 tablespoons unsalted butter, melted and slightly cooled
Optional garnishes
Sliced scallions
Fresh Thai basil
Lime wedges
Thinly sliced fresh chilies
Instructions
1. Sear the chicken
Pat the chicken thighs dry and season lightly with salt and pepper.
Heat 1 tablespoon of oil in your Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if necessary. Sear for approximately 3–4 minutes per side, until browned.
Transfer to a plate. The chicken will finish cooking in the broth.
2. Cook the vegetables
Reduce the heat to medium. Add a little more oil if the pot looks dry.
Add the onion and mushrooms. Cook for 6–8 minutes, stirring occasionally, until softened and beginning to brown. Stir in the carrots and cook for another 2 minutes.
If the browned bits on the bottom start getting too dark, add a small splash of broth and scrape them up.
3. Add the aromatics and curry paste
Add the garlic and ginger and cook for about 30 seconds.
Stir in the red curry paste and cook for another minute, stirring frequently so it doesn’t scorch.
4. Add the broth and coconut milk
Pour in the chicken broth, scraping the bottom of the pot to release the remaining browned bits.
Stir in the coconut milk and brown sugar. Return the chicken and any juices from the plate to the pot.
Bring to a gentle simmer, then reduce the heat as needed. Cook uncovered for approximately 15–20 minutes, until the chicken is tender and reaches 165°F in the thickest part.
5. Shred the chicken
Remove the chicken, shred it with two forks, and return it to the soup.
Taste the broth and add salt as needed. If the soup has reduced more than you’d like, add a little extra chicken broth before adding the dumplings.
6. Mix the scallion dumplings
In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the scallions.
Add the milk and melted butter. Fold gently just until no dry flour remains. The dough should be thick and scoopable. If it seems dry, add another tablespoon of milk.
Avoid overmixing, which can make the dumplings tough.
7. Cook the dumplings
Bring the soup to a steady, gentle simmer.
Drop the dough onto the surface in small, rounded tablespoonfuls, leaving space for the dumplings to expand. Keep them in one layer; a wide pot helps.
Continue cooking uncovered. Occasionally spoon a little hot broth over the exposed tops, and gently turn the dumplings once they are firm enough to move without breaking.
Begin checking around 15–18 minutes, allowing additional time as needed. Uncovered dumplings can take longer than covered dumplings, depending on their size and how much sits above the broth.
Cut the largest dumpling through the center. It should have a set, fluffy interior with no wet or gummy dough. Floating alone does not mean it is cooked through.
8. Add a finishing touch
Turn off the heat and add 1 tablespoon of lime juice. Taste, then add more lime juice or salt as needed.
Ladle into bowls and finish with scallions, Thai basil, or an extra lime wedge.
Tips for Making This Soup
Keep the simmer gentle. A rolling boil can break apart the dumplings and cause the coconut broth to separate.
Make small dumplings for uncovered cooking. Smaller portions cook more evenly. Check the center of one before serving, and add broth if too much liquid evaporates.
Use fresh baking powder. The dumplings rely on it for their rise.
Taste before adding more seasoning. Broth and curry paste vary in saltiness, and an uncovered soup becomes more concentrated as it reduces.
Add lime at the end. It gives the finished soup a fresh, bright flavor.
Ingredient Substitutions and Variations
Chicken breasts instead of thighs
Boneless, skinless chicken breasts will work. Sear them first, then simmer only until cooked through before shredding. They can dry out more quickly than thighs, so check them earlier.
Rotisserie chicken for a shortcut
Skip the searing step and start with the vegetables. Add approximately 3–4 cups shredded cooked chicken once the carrots are tender, then bring the soup back to a simmer before adding the dumplings.
Different vegetables
Try sliced bell pepper, chopped bok choy, or peas. Add bell pepper with the carrots, bok choy stems before the dumplings, and tender leaves or peas near the end.
You can also leave out the mushrooms and add more of another vegetable.
Different milk for the dumplings
Whole milk adds richness, but 2% milk will also work. For a dairy-free version, use plain, unsweetened oat or soy milk and substitute neutral oil or dairy-free butter for the melted butter.
A lighter broth
Light coconut milk can replace full-fat coconut milk, though the soup will be less rich.
A coconut-free version
Replace the coconut milk in the soup with additional chicken broth. For a creamy dairy version, stir in a little heavy cream near the end, before adding the dumplings. The flavor will be different, but the ginger, garlic, and curry paste will still carry the soup.
Adjusting the spice
Start with 1 tablespoon of curry paste for a gentler version. For more intensity, use additional paste during the aromatic step or offer fresh chilies at the table.
Storing and Reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within two hours of cooking. Store at 40°F or below and eat within 3–4 days. You don’t need to wait for the entire pot to reach room temperature before refrigerating smaller portions.
For better texture, store the dumplings separately from most of the broth, with a little broth to keep them moist. Left in the soup, they will continue absorbing liquid and become softer.
In the freezer
For the best texture, freeze the chicken-and-vegetable soup without the dumplings, then make fresh dumplings when you reheat it. Aim to use it within 2–3 months for quality.
You can freeze cooked dumplings separately, but they may be softer after thawing. Coconut milk can also separate slightly in the freezer; gently stirring the broth as it reheats can help bring it back together.
Leave room in freezer-safe containers for expansion and thaw overnight in the refrigerator.
Reheating
Warm the soup over medium-low heat, stirring gently. Add a splash of broth if it has thickened.
Add stored dumplings and heat gently until their centers are hot. Reheat leftovers to 165°F, checking the dumplings as well as the broth.
Finish with a fresh squeeze of lime and a few scallions to brighten the reheated bowl.
Can I Make It Ahead?
Yes! Prepare the soup through the chicken-shredding step, then refrigerate it promptly. When you’re ready to serve, bring it back to a simmer and make the dumpling dough fresh.
Wait to add the spinach and lime until the end. This gives you a head start while keeping the dumplings freshly cooked.
A New Twist for Soup Sunday
This is what I love about making soup: a familiar starting point can become something completely different with a few thoughtful ingredients. Searing the chicken builds the base, red curry paste brings the seasoning, and those scallion dumplings keep the bowl firmly in comfort-food territory.
If you make this Thai-inspired chicken and dumpling soup, leave a comment and tell me how you made it your own. And for more cozy recipes, follow along with Soup Sunday at @491westmainst!
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