20 Minute Thai Coconut Dumpling Soup

Name: 20-Minute Thai Coconut Dumpling Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tablespoons sesame oil; ¼ white onion (diced); 2 cloves garlic (minced); 1 teaspoon grated ginger; 1 lb. ground pork; 3 tablespoons red curry paste; 6 cups beef broth; 1 cup coconut milk; 8 oz. edamame; 3 baby bok choy (chopped); 20 wonton wrappers* (cut into strips); 2 tablespoons chili crunch

By Emily Richter

10/6/2025

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Is there anything better than a delicious soup that can be made in 20 minutes flat?! I think not! My Thai coconut dumpling soup is perfect for a quick, cozy dinner! It’s basically deconstructed pork dumplings simmering in a rich, savory broth topped with vibrant edamame and bok choy and finished off with a drizzle of chili crunch for that added heat. It’s seriously one of my go-to dinners on busy weeknights. Skip the chili crunch, and even my toddlers gobble it right up!

A bowl of spicy noodle soup with ground meat, bok choy, edamame, chili oil, and wide noodles, served with a metal spoon.

what makes this recipe great ⤵️

Everything you love about pork dumplings, but deconstructed in soup form.
Creamy, and naturally dairy-free thanks to the coconut milk.
Super customizable! Don’t have frozen edamame? Sub in frozen peas. Don’t have wonton wrappers? Use your favorite squiggly noodle.

Ingredients You’ll Need

Ground pork: I love the flavor of ground pork, especially in dumplings. Feel free to sub for ground chicken, turkey, beef or even a plant-based ground.
Red curry paste: This gives this dumpling soup its gorgeous red color, and rich curry flavor.
Grated ginger: I love grating fresh ginger for a stronger ginger taste than ground ginger.
Garlic cloves: Same with garlic! Use fresh grated garlic for the best flavor.
White onion: Diced white onion gets added to the dutch oven right away. It’s the base of the savory umami flavors.
Beef broth: Beef broth offers deep, rich flavor, plus added protein, which is why I like to use it. Feel free to sub for chicken or vegetable broth if you so choose. You may need to add a pinch of salt or two as chicken and veggie broth are both less salty than beef broth.
Coconut milk: This gives this dumpling soup its creamy flavor and appearance. I have not tested this recipe with any other varieties of milk as the flavor of coconut milk is integral to this soup.
Wonton wrappers: This is the base of the deconstructed wontons! You’ll cut into strips, and drop them into the soup to simmer to the perfect dumpling texture.
Edamame: Edamame adds so much to this soup! Protein, a little crunch, and veg! Feel free to sub for frozen peas in a pinch — I’ve done this and it works just fine.
Baby bok choy: Chopped BBC is a slurp-worthy veggie add to this soup. Spinach can be substituted if you don’t have bok choy.
Chili crunch: This is the finisher! Add a drizzle of chili crunch right before serving for a little added heat. When I’m serving this to my kiddos, I wait to add the chili crunch just to my bowl.

Six-panel image showing the step-by-step process of cooking a soup; browning garlic and ground meat, adding broth, vegetables, and finishing with garnishes.

Tips for the Perfect Soup

Don’t let your wonton wrappers stick together: When you drop the wonton wrappers into the broth, do so one at a time. This will help to avoid them sticking together in one clump when simmering (I know this from experience LOL).
Can’t find wonton wrappers? 6 oz. of your favorite noodles can be used instead! Some of my favorites include ramen noodles, rice noodles or even angel hair.
Don’t love spicy? This dumpling soup isn’t inherently spicy, so simply skip the chili crunch to please the non-spice lovers and kiddos alike.

How to Make Thai Dumpling Soup

Start with the diced onion, garlic and ground pork: Heat a Dutch oven over medium heat and add the sesame oil. Put the diced onion and sauté until the onion is translucent, then add the garlic and ground pork making sure to break it up as it cooks.
Add the curry paste and grated ginger and allow the amazing flavor to fill your kitchen.
Then, add the beef broth and coconut milk and bring to a boil before reducing the heat to low and simmering to allow the flavors to mature.
Finish by adding the edamame, bok choy, and wonton wrappers, and stir it all together.
Serve topped with a drizzle of chili crunch. ENJOY! YUM!

Serving Suggestions

Honestly, this dumpling soup is a yummy stand alone main dish, but if you’re looking to add a side or two, I’d recommend my cauliflower fried rice, sesame kale soy salad, or even topping this soup with my easy ramen eggs!

Easy Swaps & Variations

Edamame –> Peas, green beans or asparagus
Baby bok choy –> Broccolini, spinach, napa cabbage or Swiss chard
Ground pork –> Ground chicken, ground turkey, ground beef or a plant-based ground
Beef broth –> Chicken broth or vegetable broth
Wonton wrappers –> Ramen noodles, rice noodles, angel hair pasta

Storage Notes

To store this dumpling soup, you want to make sure and store the soup and the wonton wrappers (or noodles) in two separate airtight containers. If you store the wonton wrappers with the soup, they will turn mushy as they soak up all the liquid in the soup.

When you are ready to eat your leftovers, warm the soup and add more wonton wrappers, making sure to simmer for 5 minutes to cook the wonton wrappers.