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Coconut Curry Soup with Dumplings

A rich and aromatic coconut curry soup filled with tender vegetables and fluffy dumplings for a comforting and flavorful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Asian-Inspired, Fusion
Calories: 390

Ingredients
  

Soup Base
  • 1 tbsp vegetable oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 carrots sliced
  • 1 red bell pepper sliced
  • 2 tbsp red curry paste
  • 14 oz coconut milk full-fat
  • 4 cups broth chicken or vegetable
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp brown sugar
  • salt and pepper to taste
  • 1 cup baby spinach
  • 2 green onions sliced, for topping
  • fresh cilantro for garnish
Dumplings
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup milk
  • 2 tbsp butter melted

Equipment

  • Large pot
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Heat oil in a large pot and sauté onion for 3–4 minutes.
  2. Add garlic and ginger; cook 30 seconds.
  3. Stir in carrots and bell pepper; cook 3 minutes.
  4. Add curry paste and cook 1 minute.
  5. Pour in coconut milk, broth, soy sauce, lime juice, and brown sugar; bring to a simmer.
  6. Season with salt and pepper to taste.
  7. Combine flour, baking powder, salt, milk, and butter to form dumpling batter.
  8. Drop spoonfuls of dumpling batter into the simmering soup.
  9. Cover and cook 12–15 minutes until dumplings are fluffy.
  10. Stir in spinach until wilted.
  11. Serve topped with green onions and cilantro.

Notes

Add chili flakes for heat or extra lime for brightness. Use full-fat coconut milk for the creamiest result.