Coconut Curry Soup with Dumplings Recipe

This Coconut Curry Soup with Dumplings is a comforting, creamy, and flavorful dish with bold Southeast Asian-inspired flavors. The rich coconut milk base is infused with aromatic spices and a hint of heat, while soft, pillowy dumplings soak up all the delicious flavors. It’s the perfect one-pot meal for cozy nights, offering a balance of spice, creaminess, and texture in every bite.

Why You’ll Love This Recipe

• Creamy, flavorful, and packed with rich curry spice
• Light, fluffy dumplings make it hearty and satisfying
• Easy to customize with your favorite veggies and protein
• Naturally dairy-free and can be made gluten-free
• Perfect for meal prep and reheats beautifully

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Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the soup:

• 1 tablespoon coconut oil (or vegetable oil)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste (or yellow for a milder flavor)
• 4 cups vegetable broth (or chicken broth)
• 1 can (14 oz) full-fat coconut milk
• 1 cup carrots, sliced
• 1 cup mushrooms, sliced
• 1 red bell pepper, diced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice (optional, for brightness)
• Fresh cilantro, for garnish

For the dumplings:

• 1 cup all-purpose flour (or gluten-free flour blend)
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon garlic powder
• 2 tablespoons coconut milk
• ⅓ cup water (or more if needed)
• 1 tablespoon fresh cilantro or green onions, chopped (optional)

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Directions

Make the Soup

1. Sauté the aromatics:
   • In a large pot, heat coconut oil over medium heat.
   • Add onion, garlic, and ginger, cooking until fragrant (about 3 minutes).
2. Add curry paste:
   • Stir in the red curry paste and cook for 1-2 minutes until it becomes fragrant.
3. Add broth and veggies:
   • Pour in vegetable broth and coconut milk, stirring until combined.
   • Add carrots, mushrooms, and bell pepper. Bring to a simmer and cook for 10 minutes or until the vegetables are tender.
4. Season:
   • Stir in soy sauce and lime juice. Taste and adjust seasoning as needed.

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Make the Dumplings

1. Mix the dough:
   • In a mixing bowl, whisk together flour, baking powder, salt, and garlic powder.
   • Stir in coconut milk, water, and fresh herbs (if using) until just combined. The dough should be thick but soft.
2. Cook the dumplings:
   • Drop spoonfuls of dough into the simmering soup.
   • Cover the pot with a lid and let the dumplings steam for 12-15 minutes, or until puffed and cooked through. Avoid lifting the lid while cooking for the best texture.

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Serve

1. Garnish the soup with fresh cilantro, extra lime juice, or a sprinkle of red pepper flakes for heat.
2. Serve hot and enjoy with a side of naan or jasmine rice.

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Servings and Timing

• Servings: 4-6
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

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Variations

• Protein Boost: Add shredded chicken, tofu, shrimp, or chickpeas for extra protein.
• Spicy Kick: Add fresh chilies or increase the amount of red curry paste for more heat.
• Vegetable-Packed: Add spinach, kale, or zucchini for added nutrients.
• Gluten-Free: Use a gluten-free flour blend for the dumplings.

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Storage/Reheating

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Gently reheat on the stovetop or microwave until warmed through. Add a splash of broth or coconut milk if the soup thickens.
• Freeze: Freeze without the dumplings for up to 2 months. Make fresh dumplings when reheating for best texture.

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FAQs

Can I use green curry paste instead of red?

Yes, green curry paste offers a different flavor profile—herbier and spicier—but works just as well in this recipe.

How do I know when the dumplings are done?

The dumplings will puff up and should feel firm when gently pressed. You can also insert a toothpick—if it comes out clean, they’re done.

Can I make this soup vegan?

Yes, this recipe is naturally vegan if you use vegetable broth and omit any animal-based protein add-ins.

What can I use instead of coconut milk?

Cashew cream, almond milk, or oat milk are good substitutes but won’t be as rich and creamy as coconut milk.

Can I make the dumplings ahead of time?

It’s best to cook the dumplings fresh in the soup, as they can become soggy if made ahead.

How spicy is this recipe?

It’s mildly spicy, but you can adjust the heat by adding more curry paste or fresh chilies, or reducing the amount of paste for a milder soup.

What type of mushrooms works best?

Cremini, shiitake, or button mushrooms all work well in this soup.

Can I use canned vegetables?

Fresh or frozen vegetables are recommended for the best texture, but canned vegetables can be used in a pinch—just add them near the end of cooking.

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Conclusion

This Coconut Curry Soup with Dumplings is creamy, flavorful, and full of comforting textures that make it perfect for chilly nights or when you’re craving something warm and nourishing. With tender dumplings, bold curry spices, and rich coconut milk, it’s a one-pot wonder that’s both easy to make and incredibly satisfying. Customize it with your favorite vegetables or proteins, and enjoy a restaurant-quality meal from the comfort of your own kitchen!

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