A comforting bowl of coconut curry soup with fluffy dumplings is the perfect blend of creamy, spicy, and hearty. This dish features a rich, spiced coconut broth paired with tender, flavorful dumplings that soak up every bit of the delicious curry goodness.
Why You’ll Love Coconut Curry Soup with Dumplings
This soup combines the indulgent creaminess of coconut milk with aromatic curry spices, offering a meal that’s both satisfying and comforting. The dumplings add a unique twist, turning this into a filling dish perfect for cold nights or when you need a warm, flavorful hug in a bowl.
Ingredients
- Coconut milk: Adds creaminess and a subtle sweetness to balance the spices.
- Curry paste: Provides the base for the bold and aromatic flavors.
- Vegetable or chicken broth: Helps create the soup’s base and enhances its richness.
- Dumplings: Made with simple ingredients like flour and herbs to absorb the flavorful broth.
Full list of ingredients is below in the recipe card.
Directions
- In a large pot, sauté garlic, ginger, and onion until fragrant.
- Stir in curry paste and cook for a minute to release its aroma.
- Add coconut milk and broth, bringing the mixture to a gentle simmer.
- While the soup simmers, prepare the dumpling dough. Combine flour, baking powder, salt, and herbs, then add milk to form a sticky dough.
- Drop spoonfuls of dough into the simmering soup. Cover and cook until dumplings are fluffy and cooked through.
- Serve hot, garnished with fresh cilantro or lime wedges for added zest.
Time and Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Variations
- Protein Boost: Add shredded chicken, tofu, or shrimp for added protein.
- Spice Level: Adjust the heat by adding chili flakes or a spicier curry paste.
- Vegetable Mix: Toss in baby spinach, carrots, or bell peppers for extra nutrients and color.
FAQs
Can I make the dumplings gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend and adjust the liquid as needed to achieve the same dough consistency.
What’s the best curry paste to use?
Choose a curry paste based on your preference for spice level and flavor—red for a richer, spicier profile, or yellow for a milder, sweeter taste.
Can I make it ahead of time?
The soup base can be made in advance, but cook the dumplings fresh to ensure they remain fluffy and absorb the flavors perfectly.
Coconut Curry Soup with Dumplings
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Soup/Main Course
- Method: Stovetop Cooking
- Cuisine: Fusion (Asian-Inspired)
Description
This hearty soup features a rich coconut curry base infused with garlic, ginger, and red curry paste. The addition of tender dumplings and optional fresh vegetables makes it a versatile, one-pot meal perfect for any occasion. Serve it with lime wedges and fresh herbs for a vibrant, aromatic experience.
Ingredients
- For the Broth:
- 1 tablespoon vegetable or coconut oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 4 cups vegetable or chicken broth
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon fish sauce (optional for extra umami)
- 1 teaspoon brown sugar
- Juice of 1 lime
- For the Dumplings:
- 12-15 store-bought or homemade dumplings (vegetarian or meat-filled)
- Optional Add-ins:
- 1 cup chopped vegetables (e.g., spinach, bell peppers, or mushrooms)
- Chili flakes or chili oil (for extra spice)
- Garnish:
- Fresh cilantro, scallions, or Thai basil
- Lime wedges
- Crispy garlic or sesame seeds (optional)
Instructions
- Prepare the Base: Heat oil in a large pot over medium heat. Add garlic and ginger, sautéing until fragrant (about 30 seconds). Stir in the curry paste and cook for another minute.
- Build the Broth: Pour in the broth and coconut milk. Stir in soy sauce, fish sauce (if using), brown sugar, and lime juice. Bring the mixture to a gentle simmer.
- Cook the Dumplings: Add the dumplings directly to the broth and let them cook according to the package instructions (typically 5–7 minutes) or until they float to the surface.
- Add Vegetables: If using fresh vegetables, stir them in during the last few minutes of cooking until tender.
- Adjust Seasoning: Taste and adjust with more lime juice, salt, or chili flakes if needed.
- Serve: Ladle the soup into bowls, ensuring each serving has dumplings and broth. Garnish with cilantro, scallions, and any other desired toppings.
Notes
- To make this vegan, ensure the dumplings are plant-based and use coconut aminos instead of fish sauce.
- For a spicier version, add extra curry paste or fresh chilies.
- If preparing in advance, store the broth and dumplings separately to prevent the dumplings from becoming soggy.
Nutrition
- Serving Size: 1 bowl (approximately 1½ cups)
- Calories: ~450 kcal
- Sugar: 10 g
- Sodium: ~1800 mg
- Fat: 26 g (Saturated Fat: 15 g)
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 55mg