Coconut Curry Soup With Dumplings (Print)
Comforting coconut curry with tender dumplings, aromatic spices, and vegetables.
# What You 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
13 - 1 tablespoon lime juice
14 - 1 teaspoon sugar
15 - Salt and black pepper to taste
→ Dumplings
16 - 1 cup all-purpose flour
17 - 1 1/2 teaspoons baking powder
18 - 1/2 teaspoon salt
19 - 2 tablespoons chopped fresh cilantro
20 - 1/2 cup milk
21 - 2 tablespoons vegetable oil
→ Garnishes
22 - Chopped fresh cilantro
23 - Lime wedges
24 - Sliced green onions
25 - Red chili flakes
# How to Make:
01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until translucent, approximately 3 minutes.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add curry powder and ground turmeric. Cook for 30 seconds to release aromatic oils.
04 - Add sliced carrot, diced bell pepper, and zucchini. Sauté for 2 to 3 minutes until slightly softened.
05 - Pour in coconut milk and vegetable broth. Stir in soy sauce, lime juice, sugar, salt, and pepper. Bring to a gentle boil.
06 - In a bowl, whisk together flour, baking powder, salt, and cilantro. Add milk and oil, mixing gently until just combined. Do not overmix.
07 - Once soup reaches a boil, reduce heat to a simmer. Drop spoonfuls approximately 1 tablespoon each of dumpling batter into the simmering liquid.
08 - Cover pot and simmer for 12 to 15 minutes until dumplings are puffed and cooked through. Do not lift lid during cooking.
09 - Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, lime wedges, green onions, and chili flakes if desired.
# Expert Advice:
01 -
- The way coconut milk and curry create an instant sense of warmth and calm
- Dumplings simmering right in the soup means less cleanup and more flavor
- Ready in under an hour but tastes like it simmered all day
02 -
- Lifting the lid while dumplings cook is the quickest way to make them dense and gummy; trust the process and wait
- Curry powders vary wildly in heat and flavor intensity, so start with less and add more if needed after tasting
- The dumplings will absorb some liquid as they sit, so the soup thickens—perfect for leftovers, but add a splash of broth when reheating
03 -
- Grate your ginger on the smallest holes of your grater; larger pieces can be overwhelming in each bite
- Room temperature ingredients for the dumplings help them cook more evenly and puff up better
- If the soup seems too thick after adding dumplings, thin it with a little extra broth rather than water