Irresistible Coconut Curry Soup With Dumplings

I love making this Irresistible Coconut Curry Soup With Dumplings when I want something warm, cozy, and deeply comforting. The creamy coconut broth infused with curry spices feels soothing, and the soft dumplings make it hearty enough to be a full meal that I always look forward to.

Why You’ll Love This Recipe

I like this recipe because it’s rich, comforting, and full of flavor without being complicated. I enjoy how the curry and coconut milk balance each other, while the dumplings soak up the broth and turn wonderfully tender. It’s perfect for chilly days or whenever I want a bowl of pure comfort.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the soup
2 tablespoons coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 teaspoon curry powder
4 cups vegetable broth
1 can (14 ounces) coconut milk
1 tablespoon soy sauce or tamari
½ teaspoon salt
¼ teaspoon black pepper
1 cup mushrooms, sliced
1 cup carrots, thinly sliced
1 cup baby spinach

For the dumplings
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup coconut milk
1 tablespoon olive oil

Directions

I start by heating the coconut oil in a large pot over medium heat. I add the onion and cook until soft, then stir in the garlic and ginger and cook until fragrant.

I add the red curry paste and curry powder, stirring for about a minute to release the flavors. I pour in the vegetable broth, coconut milk, soy sauce, salt, and black pepper, then bring the soup to a gentle simmer.

I add the mushrooms and carrots and let them cook while I prepare the dumplings. In a bowl, I mix the flour, baking powder, and salt. I stir in the coconut milk and olive oil until a soft dough forms.

Using a spoon, I drop small portions of dumpling dough directly into the simmering soup. I cover the pot and let the dumplings cook for about 10–12 minutes until they are fluffy and cooked through.

I add the spinach at the end and let it wilt for a minute before turning off the heat.

Servings And Timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: about 45 minutes

Variations

I sometimes add tofu or chickpeas for extra protein. When I want more heat, I add chili flakes or extra curry paste. I also enjoy using sweet potatoes instead of carrots for a slightly sweeter flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup gently on the stove, adding a splash of broth if it thickens too much.

FAQs

Are the dumplings dense or fluffy?

I find them soft and fluffy, especially when I avoid overmixing the dough.

Can I make this soup vegan?

I keep it fully vegan by using vegetable broth and coconut milk only.

Can I freeze this soup?

I prefer freezing the soup without dumplings, then adding fresh dumplings when reheating.

What type of curry paste works best?

I usually use red curry paste, but yellow curry paste works well too.

Can I make the dumplings gluten-free?

I use a gluten-free all-purpose flour blend with good results.

Conclusion

I keep coming back to this Irresistible Coconut Curry Soup With Dumplings because it’s creamy, comforting, and incredibly satisfying. It’s one of those recipes that feels like a warm hug in a bowl and always leaves me feeling nourished and content.

Irresistible Coconut Curry Soup With Dumplings

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• Author: lina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Fusion
• Diet: Vegan

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Description

This Irresistible Coconut Curry Soup With Dumplings is a cozy, one-pot wonder with a rich, creamy coconut curry broth and tender dumplings. It’s perfect for chilly days and easy enough for a comforting weeknight meal.

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Ingredients

For the soup:

• 2 tablespoons coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 teaspoon curry powder
• 4 cups vegetable broth
• 1 can (14 ounces) coconut milk
• 1 tablespoon soy sauce or tamari
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup mushrooms, sliced
• 1 cup carrots, thinly sliced
• 1 cup baby spinach

For the dumplings:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup coconut milk
• 1 tablespoon olive oil

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Instructions

1. In a large pot, heat coconut oil over medium heat. Add onion and cook until softened.
2. Stir in garlic and ginger and cook for about 1 minute until fragrant.
3. Add red curry paste and curry powder; cook, stirring, for 1 minute.
4. Pour in vegetable broth, coconut milk, soy sauce, salt, and pepper. Bring to a simmer.
5. Add mushrooms and carrots. Let cook while you make the dumplings.
6. In a bowl, whisk together flour, baking powder, and salt. Stir in coconut milk and olive oil until a soft dough forms.
7. Drop small spoonfuls of the dumpling dough into the simmering soup. Cover and cook for 10–12 minutes, until dumplings are fluffy and cooked through.
8. Stir in spinach and let it wilt. Remove from heat and serve hot.

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Notes

• For extra protein, add chickpeas or tofu.
• Sweet potatoes can be used instead of carrots.
• Add chili flakes or more curry paste for extra spice.

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Nutrition

• Serving Size: 1 bowl
• Calories: 390
• Sugar: 6g
• Sodium: 730mg
• Fat: 24g
• Saturated Fat: 16g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 0mg