Simple Coconut Curry Soup With Dumplings (Printable View)
Comforting coconut curry soup with tender dumplings, ready in 45 minutes.
# What You’ll Need:
→ Soup Base
01 - 1 tablespoon vegetable oil
02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons yellow curry powder
06 - 1 teaspoon ground turmeric
07 - 1 medium carrot, sliced
08 - 1 red bell pepper, diced
09 - 1 medium zucchini, diced
10 - 1 (14 oz) can coconut milk, full-fat preferred
11 - 4 cups vegetable broth
12 - 2 tablespoons soy sauce or tamari
13 - 1 tablespoon lime juice
14 - 1 teaspoon sugar
15 - Salt and black pepper to taste
→ Dumplings
16 - 1 cup all-purpose flour or gluten-free flour blend
17 - 1 1/2 teaspoons baking powder
18 - 1/2 teaspoon salt
19 - 2 tablespoons chopped fresh cilantro
20 - 1/2 cup milk or coconut milk
21 - 2 tablespoons vegetable oil
→ Garnishes
22 - Chopped fresh cilantro
23 - Lime wedges
24 - Sliced green onions
25 - Red chili flakes
# Cooking Steps:
01 - Heat vegetable oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes. Stir in garlic and ginger; cook 1 minute until fragrant.
02 - Add curry powder and turmeric. Cook for 30 seconds to release aromatics, stirring constantly.
03 - Add carrot, bell pepper, and zucchini. Sauté for 2-3 minutes until slightly softened.
04 - Pour in coconut milk and vegetable broth. Stir in soy sauce, lime juice, sugar, salt, and pepper. Bring to a gentle boil.
05 - Whisk together flour, baking powder, salt, and cilantro. Add milk and oil, mixing gently until just combined. Do not overmix.
06 - Once soup reaches a boil, reduce heat to simmer. Drop spoonfuls (about 1 tablespoon each) of batter into simmering soup. Cover and cook 12-15 minutes until dumplings are puffed and cooked through. Do not lift lid during cooking.
07 - Taste and adjust seasoning as needed. Serve hot garnished with cilantro, lime wedges, green onions, and chili flakes.
# Expert Tips:
01 -
- The dumplings cook right in the soup, soaking up all that spiced coconut broth while staying impossibly light inside
- This comes together in under an hour but tastes like something that simmered all afternoon
- Its one of those rare recipes that works for weeknight dinners but feels special enough for company
02 -
- Resist the urge to peek at the dumplings while they cook—lifting the lid releases the steam that makes them puff up properly
- The dumpling batter should be thick and sticky, similar to drop biscuit dough, not pourable like pancake batter
03 -
- Warm your milk slightly before adding it to the dumpling batter for more tender results
- Let the dumpling batter rest for 10 minutes before dropping it into the soup for the best texture