If you’re ready for a soul-soothing meal that brings both comfort and vibrant Thai-inspired flavor, this Coconut Curry Soup with Dumplings Recipe is sure to win your heart, just as it has mine. Silky coconut broth shimmers with red curry and fragrant ginger, while pillowy cilantro-speckled dumplings float atop a rainbow of vegetables. It’s the kind of dish that makes an ordinary night feel like a special occasion, and the best part? It all comes together in about forty minutes. This is the soup I turn to when I need coziness in a bowl, and I can’t wait for you to try it too!
Ingredients You’ll Need
Gathering your ingredients for this Coconut Curry Soup with Dumplings Recipe is half the fun—each component brings something unique, whether it’s color, texture, or that burst of flavor you’ll remember. There’s nothing complicated here, just simple pantry staples and a handful of fresh herbs and veggies that wake up every spoonful.
- Coconut oil: Adds a gentle richness and supports the vibrant aromatics from the very start.
- Onion: Lends subtle sweetness that builds the soup’s savory foundation.
- Garlic: Brings an unmistakable punch of flavor that elevates every ingredient it touches.
- Fresh ginger: Gives warming, peppery notes that are essential for curry depth.
- Red curry paste: Packs the soup with layers of Thai flavor and a gentle kick of heat.
- Ground turmeric: Offers earthy flavor and that beautiful golden hue we all love.
- Salt & black pepper: The dynamic duo for drawing out all the right flavors.
- Vegetable broth: Forms the base—choose a flavorful broth for the best results.
- Full-fat coconut milk: Makes the soup luxuriously creamy and deeply satisfying.
- Soy sauce or tamari: Adds umami depth and a hint of saltiness.
- Lime juice: Brightens the curry with a pop of acidity that ties everything together.
- Carrots: Bring sweetness and lovely color.
- Baby spinach or kale: Adds a fresh, green touch and boosts nutrition at the end.
- Fresh cilantro: Finishes the soup with bright, herbal flavor—save extra for garnish!
- All-purpose flour (for dumplings): The heart of fluffy, homemade dumplings.
- Baking powder: This is what makes the dumplings puff up gorgeously in the soup.
- Chopped green onions & cilantro (for dumplings): Infuses the dumplings with bold hits of flavor.
- Coconut milk (for dumplings): Keeps the dough moist and slightly sweet.
How to Make Coconut Curry Soup with Dumplings Recipe
Step 1: Sauté the Aromatics
Start by warming the coconut oil in a large pot over medium heat. Add your diced onion and cook for 3–4 minutes until it’s soft and translucent. Next, stir in the garlic, ginger, red curry paste, ground turmeric, salt, and black pepper. Let everything sizzle for another minute or two—you want those spices and aromatics to bloom and get fragrant, which sets up a flavorful base for the entire Coconut Curry Soup with Dumplings Recipe.
Step 2: Build Your Brothy Base
Pour in the vegetable broth, coconut milk, soy sauce (or tamari), and lime juice. Stir them together well and bring everything to a gentle simmer. This is when your kitchen will start smelling absolutely irresistible! Add in the sliced carrots as well, letting them bubble in the broth for 5–7 minutes so they soften and meld into the soup’s flavor profile.
Step 3: Mix Up the Dumpling Dough
While your soup simmers, grab a medium bowl to make the dumplings. Whisk together the all-purpose flour, baking powder, and salt, ensuring it’s well combined. Stir in the chopped green onions and cilantro for a burst of flavor, then add the coconut milk. Gently mix until you have a sticky dough—be careful not to overwork it, or your dumplings might become dense instead of tender!
Step 4: Cook the Dumplings in the Soup
Now for the magic moment: using a spoon or mini cookie scoop, drop tablespoon-sized dollops of the dumpling dough right into the simmering soup. Cover your pot snugly with a lid and let everything bubble for 10–12 minutes—the dumplings will puff up, becoming fluffy wonders as they absorb the delicious coconut curry broth beneath them.
Step 5: Finish with Greens and Taste
Remove the lid and gently stir in your baby spinach or kale—just a minute or two is all it takes for the greens to wilt to perfection. Give the soup a taste and adjust the seasoning, adding a little more salt, soy sauce, or lime juice as you like. Don’t forget a final sprinkle of fresh cilantro right before serving your Coconut Curry Soup with Dumplings Recipe piping hot!
How to Serve Coconut Curry Soup with Dumplings Recipe
Garnishes
A finishing flourish of chopped fresh cilantro is non-negotiable for me, but you can also add thinly sliced green onions, extra lime wedges on the side, or even a sprinkle of red chili flakes if you love a touch more heat. These simple toppings are the easiest way to add both color and zing to your bowls of Coconut Curry Soup with Dumplings Recipe.
Side Dishes
This soup is hearty enough to be a meal on its own, but it pairs beautifully with steamed jasmine rice, a simple cucumber salad, or warm naan. These sides cool down the spice and sop up every last bit of broth, transforming dinner into an even more satisfying feast.
Creative Ways to Present
Try serving your Coconut Curry Soup with Dumplings Recipe in deep, oversized bowls so the dumplings can really float, or go for rustic stoneware for that cozy, restaurant vibe. For dinner parties, ladle the broth individually and add a couple of dumplings to each bowl, garnishing tableside for extra flair. Your guests will be wowed!
Make Ahead and Storage
Storing Leftovers
Cool your soup to room temperature before transferring it to airtight containers. In the fridge, the Coconut Curry Soup with Dumplings Recipe will stay fresh and delicious for up to three days—the dumplings will absorb more flavor as they sit!
Freezing
While the broth and veggies freeze well, the dumplings become a bit softer after thawing, though still tasty. If you plan to freeze the soup, consider adding the dumplings fresh each time you reheat the soup for the best texture. Store soup base and uncooked dumpling dough separately, if possible, for optimal results.
Reheating
Gently reheat leftovers on the stove over medium-low heat, stirring occasionally. If the soup looks a little thick, splash in a bit more vegetable broth or coconut milk. Microwave reheating works too—just cover your bowl to prevent splatters and heat in short bursts until hot throughout.
FAQs
Can I add protein to this Coconut Curry Soup with Dumplings Recipe?
Absolutely! Shredded cooked chicken or cubes of firm tofu are both fantastic additions. Add them after the dumplings are cooked so they heat through gently and don’t toughen up.
Is there a gluten-free version of the dumplings?
Yes—swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. Be sure to check your baking powder is gluten-free as well so everyone at your table can dig in with confidence.
Can I use light coconut milk instead of full-fat?
You can, and the soup will still be delicious, though it won’t be quite as creamy. If you’re after that ultra-rich, silky mouthfeel, stick with full-fat coconut milk for your Coconut Curry Soup with Dumplings Recipe.
What kind of red curry paste should I use?
Use your favorite store-bought Thai red curry paste or, if you’re feeling bold, make your own at home! Adjust the amount to your preferred spice level—you can always start with less, then add more to taste.
My dumplings seem dense—what went wrong?
Dumplings can turn out dense if the dough is overmixed or packed too tightly. Stir just until combined and gently drop spoonfuls into the simmering soup, giving them space to puff up as they cook.
Final Thoughts
There’s just something magical about a bowl of homemade Coconut Curry Soup with Dumplings Recipe shared at your own table. It’s warm, flavorful, and endlessly comforting—plus, so much easier than it looks. Give it a try and prepare to fall in love with each aromatic bite. I hope it becomes a staple in your kitchen, just as it has in mine!
Print
Coconut Curry Soup with Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Vegetarian
Description
A comforting and flavorful coconut curry soup with dumplings that is both satisfying and delicious. This vegetarian soup is infused with Thai-inspired flavors and creamy coconut milk, making it a perfect choice for a cozy meal.
Ingredients
Main Soup:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
- 1 cup sliced carrots
- 1 cup chopped baby spinach or kale
- 1/4 cup chopped fresh cilantro
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons chopped green onions
- 1 tablespoon chopped cilantro
- 1/2 cup coconut milk (plus more as needed)
Instructions
- Main Soup: In a large pot, heat coconut oil over medium heat. Add the onion and sauté until soft. Stir in garlic, ginger, red curry paste, turmeric, salt, and pepper. Cook until fragrant. Pour in the vegetable broth, coconut milk, soy sauce, and lime juice. Simmer and add carrots.
- Dumplings: In a bowl, mix flour, baking powder, and salt. Add green onions, cilantro, and coconut milk to form a dough. Drop spoonfuls into the soup, cover, and cook for 10–12 minutes. Add spinach or kale and cook until wilted. Adjust seasoning, garnish, and serve hot.
Notes
- For added protein, consider including cooked shredded chicken or tofu.
- Using full-fat coconut milk enhances creaminess in the soup.
- Leftovers reheat well for a delicious meal the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
