Yellow Curry Dumpling Noodle Soup

This dumpling noodle soup is a quick and delicious meal that’s perfect for when you want something warming and a bit different from the usual dinner rotation. It delivers a rich curry broth loaded with dumplings and noodles, making it ideal for anyone craving takeaway-style comfort at home.

Serves 4

Prep Time 15

Cook Time 25 minutes

Looking for more Asian-inspired curry bowls? Try my Thai Red Curry with Crispy Chicken or my Prawn Katsu Curry Udon.

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Helpful Tips

Storage

Store the curry broth and cooked noodles/dumplings separately in airtight containers in the fridge for up to 3 days.
Not suitable for freezing — the noodles and bokchoy will turn mushy once thawed.
Reheat the broth in a saucepan over medium heat until simmering, then pour over freshly warmed noodles and dumplings.

Substitutions

Frozen dumplings: swap for shrimp or pork wontons, gyoza, or shredded rotisserie chicken if you can’t find dumplings.
Chicken stock: use vegetable stock for a vegetarian base (check your dumplings are also vegetarian).
Coconut milk: light coconut milk works, though the broth will be slightly less rich.
Bokchoy: swap for baby spinach or choy sum

Serving Suggestions

Serve straight from the bowl as a complete meal — the noodles, protein and greens are all built in.

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

Ingredients

For the curry broth:

2 tbsp neutral oil
3 garlic cloves, minced
2 tsp fresh ginger, minced
1 tbsp lemongrass paste
5 tbsp Thai yellow curry paste (store-bought)
500ml (2 cups) chicken stock
400ml (1⅔ cups) coconut milk
2 tsp fish sauce
2 tsp brown sugar
4 kaffir lime leaves

For the noodles and dumplings:

340g egg noodles or noodles of choice
20 frozen dumplings
2 heads bokchoy, halved

To garnish:

Chilli oil
Spring onion, sliced

Directions

Heat the oil in a pan over medium-high heat. Add the garlic, ginger and lemongrass paste, and cook until fragrant.
Add the curry paste and cook for 2 minutes until it darkens and dries out slightly.
Add the chicken stock, coconut milk, fish sauce, sugar and kaffir lime leaves. Stir to combine, bring to a boil, then reduce the heat and simmer for 10–12 minutes.
Remove and discard the kaffir lime leaves. Turn off the heat and set the broth aside.
Bring a separate pot of water to the boil. Cook the dumplings according to packet instructions, usually 5–6 minutes, until cooked through.
Add the noodles to the same pot for the final 2–3 minutes of cook time, or per packet instructions.
Add the bokchoy for the final 1–2 minutes to blanch until just wilted.
Drain the noodles, dumplings and bokchoy and divide between bowls.
Ladle the curry broth over the top. Garnish with spring onion and chilli oil, and serve immediately.

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Nutritional Information

( per serving, based on 4 )

Nutrient	Amount
Calories	610 kcal
Protein	26 g
Carbohydrates	58 g
Fat	32 g
Fibre	5 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.