Fast and Easy Dumpling Soup with Frozen Momos
on Nov 06, 2026
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This dumpling soup recipe is a great way to turn a bag of frozen momos into a proper meal. The broth is creamy with coconut milk and Thai red curry paste, and the whole thing comes together in about 20 minutes.
This dumpling soup recipe gets a lot of its richness from peanut butter, which might sound unusual but works really well in a coconut-based broth. With bok choy and edamame simmered in, every bowl has a good mix of flavour and texture, and a drizzle of chilli oil right before serving gives it a nice kick.
Since you’re using frozen momos straight from the bag, there’s no wrapping or folding involved, which keeps things really simple. You can use chicken or veg momos depending on what you have, and it doubles up easily if you’re cooking for more people. If you enjoy Asian-inspired recipes like our wonton soup or vegetarian gyoza potstickers, this dumpling soup is a great one to try next.
Table of contents
Ingredients for Dumpling Soup
- Oil: Sesame oil adds a subtle nutty flavour to the base, but any neutral cooking oil works fine.
- Ginger and garlic: Finely chopped and sautéed at the start to build the aromatic base of the broth.
- Thai red curry paste: This is where most of the flavour and heat in the broth comes from. Adjust the amount depending on how spicy you like it.
- Peanut butter: Adds body and richness to the broth. Use a smooth, unsweetened one for the best result.
- Bok choy and edamame: These cook quickly in the broth and add freshness and texture. You can swap the bok choy for baby spinach or pak choi if that’s easier to find.
- Coconut milk: Makes the broth creamy without being heavy. Use full-fat for a richer soup.
- Soy sauce: Just a teaspoon of light soy sauce for a bit of saltiness and depth.
- Frozen dumplings: Chicken momos work great here, but you can use any frozen dumplings you like. No need to thaw them before adding to the soup.
- Chilli oil: Drizzle on top right before serving for heat and colour.
Frequently Asked Questions
You can, but the flavour will be quite different since the curry paste is what gives the broth most of its heat and depth. If you don’t have it on hand, you could use a tablespoon of regular curry powder mixed with a teaspoon of chilli flakes as a rough substitute. It won’t taste the same, but you’ll still get a flavourful, spicy broth.
Absolutely. If you have homemade momos or dumplings ready, they’ll work just as well. Just keep in mind that homemade ones tend to be softer and can break apart more easily in the broth, so add them right at the end and don’t let them sit in the hot liquid for too long. Steaming or pan frying them separately and placing them in the bowl before pouring the broth over is another option if you want them to hold their shape better.
Yes, just use vegetable momos or tofu dumplings instead of chicken, and make sure your Thai red curry paste doesn’t contain shrimp paste, which some brands do. The rest of the recipe is already plant-based. You could also skip the dumplings entirely and add firm tofu cubes or extra vegetables like mushrooms and baby corn to keep it filling.
Richa’s Top Tips
- Sautéing the Thai red curry paste in oil for a few seconds before adding anything else helps bloom the spices and brings out a deeper flavour in the broth.
- Adding the peanut butter along with the water and mixing well ensures it dissolves completely into the broth rather than clumping up. If you add it later, it tends to sit in lumps and won’t incorporate as smoothly.
- Don’t overcook the bok choy and edamame. Two to three minutes covered is enough. You want them to still have some bite rather than turning mushy in the soup.
- Take the broth off the heat before adding the coconut milk. Coconut milk can split if it boils for too long, and adding it at the end keeps the broth smooth and creamy.
- Don’t thaw the frozen momos before adding them to the soup. They hold their shape much better when they go in frozen, and the hot broth warms them through without them falling apart.
Storage Tips
- Broth and dumplings separately: If you have leftovers, store the broth and dumplings in separate airtight containers in the fridge. Dumplings left sitting in the broth for too long tend to get soggy and fall apart. The broth keeps well for 2-3 days.
- Reheating: Warm the broth on the stove and add the dumplings back in just to heat them through. Avoid boiling the broth again as the coconut milk can split. A fresh drizzle of chilli oil before serving brings it back to life.
- Freezing: You can freeze the broth without the dumplings for up to a month. Thaw overnight in the fridge and reheat on the stove. I wouldn’t recommend freezing the dumplings in the soup as they lose their texture completely.
Serving Ideas
This dumpling soup is a filling meal on its own, but a few additions can make it feel even more complete.
- With a side of rice: A small bowl of steamed rice or sticky rice on the side soaks up the broth and makes the meal more substantial. You can also drop the rice straight into the soup if you like it thicker.
- With garlic bread: A warm slice of crusty garlic bread or toast is great for dipping into the coconut broth. If you want something from the blog, our Dominos style garlic breadsticks pair well here.
- Top it up: Add a chilli oil fried egg on top of the soup for extra protein and richness. The runny yolk mixes into the broth beautifully.
- With a light side: A simple cucumber and sesame salad dressed with rice vinegar and a pinch of sugar keeps things fresh alongside the rich, creamy broth.
Customisation Ideas
- Try different dumplings: Swap the chicken momos for prawn dumplings, pork gyoza or even vegetable wontons. Each one brings a slightly different flavour to the soup but works just as well in the broth.
- Add noodles: Drop in a handful of rice noodles or ramen noodles along with the dumplings to turn this into a heartier, noodle soup-style meal.
- Add more vegetables: Mushrooms, baby corn, sugar snap peas or thinly sliced carrots all work well in this broth. Add them along with the bok choy so they cook through without going too soft.
- Use a different curry paste: Green Thai curry paste gives the broth a more herby, fragrant flavour, while yellow curry paste makes it milder and earthier. Both work well with the coconut milk and peanut butter base.
Did You Know?
Dumpling soups exist in almost every Asian cuisine, and each version is completely different from the next. In China, wonton soup is one of the most popular versions, with delicate pork or shrimp dumplings in a clear broth. Japan has gyoza soup, where pan-fried dumplings are dropped into a miso or soy-based broth. Korea has manduguk, a traditional New Year’s soup made with thinly sliced rice cake dumplings in a beef broth. This version takes a Thai-inspired route with coconut milk and red curry paste, which isn’t a traditional combination in Thai cooking but borrows from the flavours of Thai curries to create something that feels familiar and comforting in its own way.
This dumpling soup recipe is a great way to get a warm, filling meal on the table quickly and effortlessly. The coconut broth is creamy and flavourful and the frozen momos make it practically effortless. Plus, you can switch up the dumplings and vegetables depending on what you have.
It’s a great recipe to keep in mind for busy evenings or cold days when you want something comforting. If you make it, tag me on Instagram @my_foodstory so I can see your version!
Watch Dumpling Soup Recipe Video
Dumpling Soup
Ingredients
- 2 teaspoons sesame or any neutral cooking oil
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 2 tablespoons red thai curry paste
- 2 tablespoons peanut butter
- ¼ teaspoon salt
- ½ teaspoon sugar
- 2 cups water
- 4 -5 bok choy leaves, cut into ½ inch pieces
- 10-12 edamame pods
- 1 teaspoon light soy sauce
- 200 ml coconut milk
- 6 frozen chicken momos / dumplings
- 4 teaspoons chilli oil
Instructions
- Heat oil in a pan, add curry paste and saute for a few seconds, add ginger, garlic and saute for a few seconds till fragrant.
- Add peanut butter, salt, sugar, water and mix well to incorporate all the ingredients. Bring to a boil and cook for 2-3 minutes till the water absorbs the flavours. Add bok choy, edamame pods, soy sauce, mix well and cook covered for 2-3 minutes.
- Add the dumplings and cook for 2-3 minutes – they’ll continue cooking even when you turn off the heat. Do not over cook at this stage as dumplings tend to disintegrate. Add coconut milk, mix and take it off the heat.
- Add dumpling soup to a bowl, drizzle with chilli oil and serve
Video
Nutrition
This article was researched and written by Harita Odedra.
