Coconut Curry Soup with Dumplings

Y’all, there’s just something about a warm bowl of soup on a chilly evening that speaks to my soul. And when that soup is bursting with the vibrant flavors of coconut curry and loaded with fluffy, tender dumplings? Well, let’s just say it’s a guaranteed hit in my house. I’ve been making this Coconut Curry Soup with Dumplings for my family for the past two years, tweaking it each time until it reached pure perfection. It’s comforting, it’s surprisingly easy to whip up, and it’s a total crowd-pleaser – even my picky eaters gobble it up. If you’re looking for a way to spice up your weeknight dinner routine, this recipe is for you. I promise, it’ll warm you from the inside out!

Why This Recipe Works

As a busy momma of two, I’m always on the hunt for recipes that are both delicious and efficient. This Coconut Curry Soup with Dumplings checks all the boxes, and here’s why I think you’ll love it too:

• Quick and Easy: From start to finish, this recipe comes together in under an hour. Perfect for those hectic weeknights when you’re short on time.
• Kid-Approved: The mild curry flavor and the fun, soft dumplings make this soup a winner with even the most discerning little eaters.
• Versatile: You can easily customize this recipe to suit your dietary needs or preferences. Swap out the vegetables, add different proteins, or adjust the spice level to your liking.

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, chopped
• 1 (14 ounce) can full-fat coconut milk
• 4 cups vegetable broth
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon brown sugar
• 1 lime, juiced
• 1 cup chopped spinach
• Salt and pepper to taste

For the Dumplings:

• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk (or coconut milk)
• 2 tablespoons melted butter

Ingredient Notes

Coconut Milk: Full-fat coconut milk is key for that rich, creamy texture and authentic flavor. Don’t skimp on this one!

Red Curry Paste: You can find red curry paste in most grocery stores in the Asian foods aisle. The amount you use will depend on the brand and your personal spice preference. Start with 2 tablespoons and add more to taste.

Vegetable Broth: I usually use low-sodium vegetable broth so I can control the salt level. Chicken broth also works well if you prefer.

Step-by-Step Instructions

Step 1: Sauté the Aromatics. In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, stir in the minced garlic and grated ginger and cook for another minute until fragrant. Oh, that smell alone makes my mouth water!

Step 2: Add the Veggies and Curry Paste. Add the chopped red bell pepper to the pot and cook for about 3 minutes, until slightly softened. Stir in the red curry paste and cook for another minute, allowing the flavors to meld together.

Step 3: Simmer the Soup Base. Pour in the coconut milk and vegetable broth. Bring to a simmer, then reduce the heat and let it simmer for 15 minutes, allowing the flavors to deepen. The longer it simmers, the better it tastes!

Step 4: Make the Dumplings. While the soup is simmering, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, combine the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix – a few lumps are okay!

Step 5: Drop the Dumplings. Increase the heat of the soup to a gentle simmer. Drop spoonfuls of the dumpling batter into the simmering soup. I usually use a small cookie scoop to make sure they’re uniform in size. Cover the pot and let the dumplings cook for 12-15 minutes, or until they are cooked through and fluffy. After testing this several times, I learned that resisting the urge to peek is key! Don’t lift the lid during cooking or the dumplings will lose their fluffiness.

Step 6: Finish and Serve. Stir in the soy sauce, brown sugar, lime juice, and chopped spinach. Season with salt and pepper to taste. Serve hot and enjoy!

Expert Tips from My Kitchen

• Adjust the Spice: If you like a spicier soup, add more red curry paste or a pinch of red pepper flakes.
• Don’t Overmix the Dumplings: Overmixing will result in tough dumplings. Mix the batter until just combined for the lightest, fluffiest dumplings.
• Add Protein: Feel free to add cooked chicken, shrimp, or tofu to the soup for extra protein.
• Get Ahead: The soup base can be made ahead of time and stored in the fridge for up to 3 days. Just add the dumplings when you’re ready to serve.
• Make it Vegan: Use plant-based milk and butter for the dumplings to make this recipe completely vegan.

Storage & Meal Prep

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb some of the liquid as it sits, so the soup may be thicker when reheated.

Reheating: Reheat the soup in a pot on the stovetop over medium heat, or in the microwave. You may need to add a little bit of broth or water to thin it out.

Meal Prep: The soup base can be made up to 3 days in advance. Store it in the fridge and add the dumplings when you’re ready to serve. You can also chop the vegetables ahead of time to save even more time during the week.

Substitutions & Variations

Gluten-Free: Use a gluten-free all-purpose flour blend and tamari instead of soy sauce to make this recipe gluten-free.

Dairy-Free: Use coconut milk for both the soup and the dumplings. Substitute vegan butter for the melted butter in the dumpling recipe.

Vegetable Swaps: Feel free to add other vegetables to the soup, such as broccoli, carrots, or snap peas. Just adjust the cooking time accordingly.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can prepare the soup base a day or two in advance. Store it in the refrigerator and add the dumplings just before serving. The flavors actually deepen overnight, making it even better!

Can I freeze this soup?

I don’t recommend freezing this soup with the dumplings, as they can become mushy when thawed. However, you can freeze the soup base on its own. Just let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator and then add freshly made dumplings when reheating.

Can I use a different type of milk for the dumplings?

Absolutely! I often use coconut milk for the dumplings, but you can also use regular milk, almond milk, or any other plant-based milk you prefer. The texture and flavor will be slightly different, but they will still turn out delicious.

My dumplings are gummy. What did I do wrong?

Gummy dumplings are usually a sign that the batter was overmixed. When making the dumplings, mix the wet and dry ingredients until just combined. A few lumps are perfectly fine. Overmixing develops the gluten in the flour, resulting in a tougher dumpling.

How can I make this soup spicier?

If you like a spicier soup, you can add more red curry paste, a pinch of red pepper flakes, or a chopped chili pepper to the soup. Start with a small amount and add more to taste.

Serving Suggestions

This Coconut Curry Soup with Dumplings is a complete meal on its own, but here are a few ideas to make it even more special:

• Serve with a side of crusty bread for dipping into the delicious broth.
• Garnish with fresh cilantro, chopped peanuts, or a squeeze of lime juice.
• Add a dollop of plain yogurt or sour cream for extra creaminess.

Print