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Coconut Curry Soup with Dumplings Recipe

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This Coconut Curry Soup with Dumplings is rich, creamy, and full of bold flavors. Infused with aromatic spices, tender vegetables, and soft dumplings, this comforting soup is perfect for chilly days or when you’re craving something warm and nourishing. Serve it as a main dish for a satisfying, flavorful meal that’s both vegan-friendly and gluten-free (depending on your dumplings).

Ingredients

Scale

For the Coconut Curry Soup:

  • 1 tablespoon coconut oil (or vegetable oil)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (or yellow for a milder flavor)
  • 1 teaspoon turmeric powder
  • 4 cups (1 L) vegetable broth (or chicken broth)
  • 1 can (14 oz / 400 ml) coconut milk (full-fat for creaminess)
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 tablespoon lime juice (plus wedges for serving)
  • 1 cup mushrooms, sliced (optional)
  • 1 cup carrots, sliced
  • 1 cup baby spinach or bok choy
  • Fresh cilantro, for garnish

For the Dumplings:

  • 1 cup (125 g) all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons coconut milk (or water)
  • 2 tablespoons fresh herbs (cilantro or parsley), finely chopped

Instructions

1. Make the soup base:

  • In a large pot, heat coconut oil over medium heat.
  • Add onion, garlic, and ginger. Sauté until fragrant (3-4 minutes).
  • Stir in curry paste and turmeric, cooking for another 1-2 minutes until aromatic.

2. Add broth and vegetables:

  • Pour in vegetable broth and bring to a simmer.
  • Add carrots and mushrooms (if using). Simmer for 10 minutes until vegetables are tender.
  • Stir in coconut milk, soy sauce, and lime juice. Simmer gently while making the dumplings.

3. Prepare the dumplings:

  • In a bowl, mix flour, baking powder, salt, and fresh herbs.
  • Add coconut milk and stir until a soft dough forms (add extra milk if needed).
  • Roll small portions of the dough into balls (about 1 inch).

4. Cook the dumplings:

  • Drop the dumplings into the simmering soup.
  • Cover and cook for 10-12 minutes or until the dumplings are cooked through (they should float to the top).

5. Finish the soup:

  • Stir in baby spinach or bok choy and cook until wilted (2-3 minutes).
  • Adjust seasoning with more lime juice, salt, or soy sauce as needed.

6. Serve:

  • Ladle soup into bowls and garnish with fresh cilantro.
  • Serve with lime wedges on the side.

Notes

  • For added heat, stir in a teaspoon of sriracha or red chili flakes.
  • Swap the dumplings for store-bought potstickers for a quicker version.
  • Use shrimp or chicken for extra protein if not keeping it vegan.

Find it online: https://ukfinda.com/coconut-curry-soup-with-dumplings-recipe/