If there’s a dish that instantly wraps you in comfort, it’s Coconut Curry Soup with Dumplings. Imagine cozy dumplings soaking up a silky, fragrant coconut curry broth, loaded with colorful veggies and zingy fresh herbs—this recipe is pure soul food with an Asian-inspired twist. Whether you’re looking to impress friends or simply treat yourself to an easy weeknight dinner, Coconut Curry Soup with Dumplings delivers cozy flavors, nourishing ingredients, and a little bit of magic in every spoonful.
Ingredients You’ll Need
This vibrant soup comes together with a handful of everyday pantry staples and fresh veggies. Each ingredient is a star in its own right, contributing bold flavor, creamy texture, or a satisfying bite. Here’s what you’ll need to bring Coconut Curry Soup with Dumplings to life:
- Coconut oil: The aromatic base that deepens those beautiful flavors; perfect for sautéing onions and spices.
- Onion (1 small, diced): Provides a savory-sweet backbone, adding gentle body to your soup.
- Garlic (2 cloves, minced): Essential for a punch of earthy, warming flavor that plays perfectly with curry.
- Fresh ginger (1 tablespoon, grated): Lively and spicy, it awakens the broth with fresh, zesty notes.
- Red curry paste (1 tablespoon): The real flavor maker—this gives the soup its signature Thai-influenced seasoning and gentle heat.
- Turmeric (1 teaspoon): Not only brings a beautiful golden hue but also an earthy, peppery depth.
- Vegetable broth (4 cups): The liquid foundation, rich and full-bodied, letting all the flavors meld together.
- Full-fat coconut milk (1 14-ounce can): Gives the soup its luxurious, creamy character—go for full-fat for the dreamiest texture.
- Soy sauce or tamari (1 tablespoon): Lends a salty, umami depth; use tamari to keep it gluten-free!
- Brown sugar (1 teaspoon): Just a touch to balance spice with a mellow, subtle sweetness.
- Mushrooms (1 cup, sliced): Add earthy heartiness, soaking up the curry broth deliciously.
- Carrots (1 cup, shredded): For color, crunch, and a subtle natural sweetness.
- Spinach or bok choy (1 cup, chopped): Adds freshness and a pop of green goodness right at the end.
- Juice of 1/2 lime: Lifts and brightens the whole dish, awakening all the flavors.
- Salt and pepper: For taste—just the right amount to finish the soup.
- Fresh cilantro and lime wedges: The perfect finishing touch; these garnishes make every bowl feel special.
- For the Dumplings: All-purpose flour (1 cup), baking powder (2 teaspoons), salt (1/2 teaspoon), chopped scallions or cilantro (2 tablespoons)—the fresh twist—plus coconut milk (1/2 cup or more) to form a dough that’s tender and fluffy.
How to Make Coconut Curry Soup with Dumplings
Step 1: Build Your Flavor Base
Start by warming the coconut oil in a large soup pot over medium heat. Toss in the diced onion and let it sauté for 3 to 4 minutes until it’s soft and just starting to caramelize. Next, stir in the garlic, ginger, red curry paste, and turmeric. Let these aromatics cook for an additional 1 to 2 minutes, filling your kitchen with the irresistible scent of curry and ginger—this is where that magic begins.
Step 2: Create the Curry Broth
Pour in the vegetable broth, coconut milk, soy sauce or tamari, and that essential little spoon of brown sugar. Stir it all together, then increase the heat to bring the soup to a gentle boil. As you do this, the color will become lusciously golden and the aroma outrageously inviting.
Step 3: Simmer the Veggies
Add your sliced mushrooms and shredded carrots right to the pot. Drop the heat back down to a low simmer and let everything bubble away for about 10 minutes. The veggies will soften, soaking up all the flavors of your spice-packed broth, while the soup thickens ever-so-slightly.
Step 4: Make the Dumplings
While the broth simmers, it’s dumpling time! In a medium bowl, whisk together the flour, baking powder, and salt. Add the chopped scallions or cilantro for a burst of fresh flavor, then pour in coconut milk slowly—just enough to form a soft, slightly sticky dough. You want a texture that’s scoopable, not runny.
Step 5: Cook the Dumplings in the Soup
With the simmering soup as your “steamer,” drop spoonfuls of dumpling dough gently into the pot, leaving a bit of space between each so they don’t stick. Cover, and let the soup and steam work their magic—you’ll see the dumplings puff and cook through in 10 to 12 minutes, beautifully pillowy and tender.
Step 6: Finish and Season
Right before serving, gently stir in the spinach or bok choy and let it wilt, which takes just 1 to 2 minutes. Squeeze in that fresh lime juice, then season to taste with salt and pepper. The lime brightens every spoonful and brings the whole Coconut Curry Soup with Dumplings together.
How to Serve Coconut Curry Soup with Dumplings
Garnishes
A generous sprinkle of chopped cilantro and a few lime wedges on the side will make every bowl sing with color and flavor. Feel free to top with extra scallions or even thin-sliced red chili for a little kick—they’ll add so much personality to each serving.
Side Dishes
This soup is wonderfully filling all on its own, but a side of jasmine or sticky rice is a great way to soak up every drop of that rich curry broth. For a lighter feel, crisp cucumber salad or a simple Asian slaw balances the warmth of Coconut Curry Soup with Dumplings perfectly.
Creative Ways to Present
For a fun twist, serve the Coconut Curry Soup with Dumplings family-style in a big pot with everyone grabbing their own dumplings. Or, present in individual deep bowls with the dumplings nestled in the center, surrounded by vibrant greens and a flourish of fresh herbs—it’s stunning for a dinner party or a cozy night in.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let the soup cool completely before refrigerating in a sealed container. The flavors only deepen overnight, and the dumplings stay pillowy and delicious for up to 3 days.
Freezing
To freeze, portion the cooled soup (with dumplings) into airtight containers, leaving a little space for expansion. The Coconut Curry Soup with Dumplings freezes well for up to a month. For best results, thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of extra coconut milk or broth if the soup has thickened. The dumplings will absorb more of the broth, becoming flavorful and soft—but be sure to stir gently so they don’t break apart.
FAQs
Can I make Coconut Curry Soup with Dumplings gluten-free?
Absolutely! Just swap the all-purpose flour in the dumplings for your favorite 1:1 gluten-free blend. Make sure to use tamari instead of soy sauce, and you’ll have a fabulous gluten-free meal.
Is this soup spicy?
The level of heat depends on your red curry paste—some brands are mild, others pack more of a punch. Feel free to add less curry paste for milder flavor, or stir in a little extra for more kick.
Can I add protein to Coconut Curry Soup with Dumplings?
Definitely. For a heartier bowl, add cubes of firm tofu or cooked, shredded chicken before dropping in the dumplings. The protein soaks up the curry broth and makes every bite extra satisfying.
What can I substitute for mushrooms?
If you’re not a fan of mushrooms, sliced bell pepper, snow peas, or even zucchini work beautifully—feel free to mix up the veggies based on what you have or love most.
How do I prevent my dumplings from sticking together?
When dropping the dough into the soup, leave enough space between each dumpling so they have room to puff and cook. You can also drizzle a little oil on your spoon before scooping to make things easier.
Final Thoughts
If you love big, bold flavors and crave a bit of comfort, Coconut Curry Soup with Dumplings belongs on your table. I hope you’ll give it a try—this recipe is pure joy in a bowl and certain to become a new favorite for family and friends alike.
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Coconut Curry Soup with Dumplings Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A comforting and flavorful Coconut Curry Soup with Dumplings that brings together the richness of coconut milk, the warmth of curry spices, and the lightness of tender dumplings. This Asian-inspired soup is both satisfying and easy to make.
Ingredients
Soup:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 teaspoon turmeric
- 4 cups vegetable broth
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 cup chopped spinach or bok choy
- juice of 1/2 lime
- salt and pepper to taste
Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons chopped scallions or cilantro
- 1/2 cup coconut milk (or enough to form a soft dough)
Instructions
- Soup: Heat coconut oil in a large pot over medium heat. Sauté onion until softened. Add garlic, ginger, red curry paste, and turmeric; cook until fragrant. Add broth, coconut milk, soy sauce, and brown sugar. Bring to a boil. Add mushrooms and carrots; simmer for 10 minutes.
- Dumplings: Whisk flour, baking powder, and salt in a bowl. Stir in scallions or cilantro and coconut milk to form dough. Drop spoonfuls into the soup. Cover and simmer for 10-12 minutes.
- Stir in spinach or bok choy. Cook for 1-2 minutes. Finish with lime juice, salt, and pepper. Serve hot, garnished with cilantro and lime wedges.
Notes
- For added protein, consider tofu or shredded chicken.
- Use light coconut milk for a lower-fat option.
- Gluten-free dumplings can be made with a 1:1 GF flour blend.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 5g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
