Coconut Curry Soup with Dumplings Recipe
There’s something undeniably comforting about a big steaming bowl of Coconut Curry Soup with Dumplings. This recipe strikes that perfect harmony between creamy coconut, aromatic Thai-inspired spices, and pillowy dumplings that soak up all the flavorful broth. It’s the kind of meal you crave on a cool evening, with plenty of colorful veggies for vibrance, and a good squeeze of lime to keep things lively. Whether you’re new to cooking with curry or already a coconut soup devotee, this nourishing dish is guaranteed to become one of your most-requested cozy-day favorites.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list is beautifully simple but thoughtfully chosen, so every element plays an important role in making Coconut Curry Soup with Dumplings an unforgettable experience. From the rich coconut milk to the punchy curry paste and the fluffy dumplings, each component brings something essential to the table.
- Coconut oil: Lends a subtle, buttery base that enhances the coconut theme from the very first sizzle in the pan.
- Onion: Diced onion offers savory depth and sweetness, building the soup’s aromatic foundation.
- Garlic: Adds a gentle bite and unmistakable aroma—be sure to use fresh cloves for best flavor.
- Fresh ginger: Brings warmth and a bright zing that cuts through the richness of the soup.
- Red curry paste: Provides spicy, savory complexity—adjust the amount to suit your heat preference.
- Ground turmeric: Not only delivers earthy notes but gives the soup its golden, inviting hue.
- Vegetable broth: Forms the liquid backbone, carrying every bit of flavor throughout the dish.
- Full-fat coconut milk: Makes the broth creamy, dreamy, and absolutely luxurious.
- Soy sauce: Brings a pleasant umami saltiness to balance the sweetness of the coconut milk.
- Brown sugar: Just a touch rounds out the savory and spicy components for perfect harmony.
- Mixed vegetables (carrots, bell peppers, snap peas): Add color, texture, and extra nutrients—choose your favorites.
- Salt: For seasoning and drawing out the flavors of every ingredient.
- Chopped cilantro and lime wedges: Essential garnishes that brighten, freshen, and elevate every bowl of soup.
- All-purpose flour (for dumplings): The mainstay of fluffy, tender dumplings.
- Baking powder: Helps the dumplings puff up light and airy as they cook in the soup.
- Salt (for dumplings): A bit of seasoning for balanced, not bland, dough.
- Chopped fresh cilantro or green onions (for dumplings): Stirred into the dough for fresh herb flavor in every bite.
- Unsweetened coconut milk (for dumplings): Moistens and ties the dumpling dough into the dish’s overall coconut profile.
How to Make Coconut Curry Soup with Dumplings
Step 1: Sauté the Aromatics
Set a large pot on the stove and heat up the coconut oil over medium heat. Once it has melted and shimmers lightly, add your diced onion. Let it cook until it turns tender and translucent, about 3–4 minutes. This step unlocks the natural sweetness of the onion, creating a base for all the flavors to come. Next, toss in the minced garlic and grated ginger—two big flavor boosters. Stir for about 30 seconds, just until everything smells absolutely irresistible.
Step 2: Add Spices and Curry Paste
Now, sprinkle in the red curry paste and ground turmeric. Stir them into the onion mixture until the whole pot smells deeply fragrant and the paste starts to sizzle. This not only blooms the spices but also releases those gorgeous yellow and red hues into the oil, which means you’ll get that stunning curry color in your finished Coconut Curry Soup with Dumplings.
Step 3: Simmer the Broth
Gently pour in the vegetable broth, coconut milk, soy sauce, and brown sugar, giving everything a good stir to combine. Let the soup come to a steady simmer. The coconut milk adds creaminess, while the soy sauce and brown sugar create a lovely sweet-and-savory balance that keeps you coming back for more. This is a great time to taste and adjust for salt if desired.
Step 4: Cook the Vegetables
Stir in your chopped mixed vegetables—carrots, bell peppers, snap peas, or whatever colorful medley you love. Let them cook in the simmering broth for 5–7 minutes. You want them to turn bright and just tender, so they hold up well in the final soup and provide a pleasant contrast to the soft dumplings.
Step 5: Prepare the Dumplings
While the vegetables are cooking, get started on the dumplings. In a bowl, mix together the flour, baking powder, salt, and your chopped herbs (cilantro or green onions both work beautifully). Gently stir in the coconut milk, just until a sticky, cohesive dough forms; add a splash more coconut milk if you need to bring it together. The dough will be soft and tacky, perfect for dropping straight into the simmering soup.
Step 6: Cook the Dumplings in the Soup
Drop spoonfuls of the dumpling dough directly into the bubbling soup. Cover the pot and let the dumplings steam for about 10–12 minutes, until they’ve expanded, turned airy, and are cooked all the way through. Don’t be tempted to open the lid too soon—keeping the steam trapped is the secret to that soft, fluffy texture that makes Coconut Curry Soup with Dumplings so special.
Step 7: Final Taste and Serve
Before serving, taste the soup and adjust the seasoning with a little extra salt or soy sauce as needed. Ladle the golden broth, tender veggies, and plump dumplings into bowls. Finish with a sprinkle of fresh cilantro and a wedge of lime for that final pop of color and freshness. There you have it—all the magic of Coconut Curry Soup with Dumplings, ready to share!
How to Serve Coconut Curry Soup with Dumplings
Garnishes
Bright, fresh garnishes make every bowl of Coconut Curry Soup with Dumplings irresistible. A generous handful of chopped cilantro adds herby flavor and an eye-catching splash of green. Lime wedges on the side let each person squeeze in exactly how much zip they want—just the thing to balance out the rich coconut broth. For even more pizzazz, scatter over a few sliced green onions or a sprinkle of red chili flakes.
Side Dishes
Even though this soup can easily stand alone as a hearty main, it pairs wonderfully with light sides like steamed jasmine rice, a crisp cucumber salad, or simply a platter of crunchy raw veggies. If you want even more of a restaurant vibe, consider serving with naan or crusty bread for dipping up every bit of the luscious curry broth.
Creative Ways to Present
Take your Coconut Curry Soup with Dumplings to the next level by serving it in beautiful wide bowls, so each portion shows off the dumplings, veggies, and fragrant garnishes. For a playful touch, offer little bowls of toppings at the table—think toasted coconut flakes, sliced chilies, or roasted peanuts—so everyone can customize their own. If you’re cooking for a crowd, you can prepare the soup in a Dutch oven or soup tureen and let guests ladle out their own portions for a casual, communal meal.
Make Ahead and Storage
Storing Leftovers
To keep your Coconut Curry Soup with Dumplings fresh, allow leftover soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days, making it easy to whip up a quick lunch or cozy dinner with minimal effort.
Freezing
If you’d like to freeze portions, it’s best to freeze the soup without the dumplings. The broth and vegetables freeze beautifully for up to 2 months—just store in a freezer-safe bag or container. When ready to serve, thaw in the fridge overnight and prepare fresh dumplings to drop in before serving for the best texture.
Reheating
Gently reheat the soup on the stovetop over medium heat, stirring occasionally to prevent the coconut milk from separating. If the dumplings have soaked up some of the broth, just add a splash of water or extra coconut milk to loosen things back up. Bring everything to a gentle simmer and serve piping hot, finished again with your favorite garnishes.
FAQs
Can I use a different type Soup
Absolutely! While red curry paste brings bright heat and depth, feel free to swap in green or yellow curry paste for a milder or earthier twist. Each offers its own unique flavor profile, so you can customize your Coconut Curry Soup with Dumplings to suit your taste buds.
What proteins could I add to make it even heartier?
For an extra boost, try adding diced tofu or cooked, shredded chicken. Simply stir them in with the vegetables so they heat through and soak up the flavorful broth before adding the dumplings.
Can I make gluten-free dumplings?
Yes! Use a gluten-free all-purpose flour blend in place of the regular flour for the dumplings. Just make sure the blend is suitable for baking and add a little extra coconut milk if needed to get that sticky, drop-friendly consistency.
What vegetables work best in this soup?
This is a wonderfully flexible recipe. Carrots, bell peppers, snap peas, and baby corn are all fantastic options, but bok choy, broccoli, mushrooms, or spinach are also delicious. Use whatever is crisp, colorful, and in season.
How do I know when the dumplings are fully cooked?
Dumplings are ready when they look puffed, have lost that raw doughy appearance, and a toothpick inserted in the center comes out clean. It usually takes 10–12 minutes of steaming under the pot lid for perfectly airy dumplings.
Final Thoughts
If you’re craving a bowl of something warm, exciting, and utterly satisfying, Coconut Curry Soup with Dumplings truly delivers. It’s a dish that’s easy enough for a weeknight but impressive enough for a dinner party. Give it a try soon and let its comforting flavors win you over—your kitchen will smell wonderful, and your taste buds will thank you!
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Coconut Curry Soup with Dumplings Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Coconut Curry Soup with Dumplings is a flavorful and comforting dish that combines the rich, creamy goodness of coconut milk with the aromatic spices of red curry and turmeric. The addition of colorful vegetables and tender dumplings makes it a satisfying meal on its own.
Ingredients
Soup:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 1 (14 oz) can full-fat coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 cup mixed vegetables (like carrots, bell peppers, or snap peas)
- Salt to taste
- Chopped cilantro and lime wedges for garnish
Dumplings:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh cilantro or green onions
- 1/3 cup unsweetened coconut milk (more as needed)
Instructions
- Soup: In a large pot, heat coconut oil over medium heat. Add the diced onion and cook until softened. Stir in garlic, ginger, red curry paste, and turmeric. Pour in the broth, coconut milk, soy sauce, and brown sugar. Add mixed vegetables and simmer.
- Dumplings: Combine flour, baking powder, salt, and herbs. Stir in coconut milk to form a dough. Drop spoonfuls into the simmering soup and steam until cooked through.
- Taste and adjust seasoning. Serve hot, garnished with cilantro and lime.
Notes
- You can use store-bought dumpling mix or frozen dumplings for convenience.
- For added protein, consider tofu or chicken as an option.
- Green curry paste can be substituted for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 6g
- Sodium: 610mg
- Fat: 26g
- Saturated Fat: 19g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
