Coconut Curry Soup With Dumplings (Printable)
Comforting coconut curry with tender dumplings, ready in 45 minutes.
# Ingredient List:
→ 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 or tamari
13 - 1 tablespoon lime juice
14 - 1 teaspoon sugar
15 - Salt and black pepper to taste
→ Dumplings
16 - 1 cup all-purpose flour or gluten-free flour blend
17 - 1 1/2 teaspoons baking powder
18 - 1/2 teaspoon salt
19 - 2 tablespoons chopped fresh cilantro
20 - 1/2 cup milk or coconut milk
21 - 2 tablespoons vegetable oil
→ Garnishes
22 - Chopped fresh cilantro
23 - Lime wedges
24 - Sliced green onions
25 - Red chili flakes
# Directions:
01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3 minutes.
02 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Add curry powder and ground turmeric. Cook for 30 seconds, stirring continuously to release the aromatic oils and deepen flavor.
04 - Add sliced carrot, diced bell pepper, and diced zucchini. Sauté for 2–3 minutes until vegetables begin to soften slightly.
05 - Pour in coconut milk and vegetable broth. Stir in soy sauce, lime juice, sugar, salt, and pepper. Bring to a gentle boil, stirring occasionally.
06 - While soup heats, whisk together flour, baking powder, salt, and cilantro in a bowl. Add milk and oil, mixing gently until just combined. Do not overmix.
07 - Once soup is boiling, reduce heat to a gentle simmer. Drop spoonfuls of dumpling batter (about 1 tablespoon each) directly into the simmering liquid.
08 - Cover pot with lid and simmer for 12–15 minutes. Do not lift lid during cooking. Dumplings are done when puffed and cooked through.
09 - Taste soup and adjust seasoning as needed. Serve hot in bowls, garnished with fresh cilantro, lime wedges, green onions, and chili flakes if desired.
# Expert Tips:
01 -
- The dumplings cook right in the soup, soaking up all that spiced coconut broth while staying impossibly tender inside
- It comes together in under an hour but tastes like it simmered all afternoon
- The curry powder builds layers of flavor without needing a dozen hard to find spices
02 -
- Resist the urge to lift the lid while dumplings cook because that released steam prevents them from rising properly and can leave you with gummy centers
- The dumpling batter should be thick enough to hold its shape on the spoon but thin enough to drop easily, add another splash of milk if it seems too stiff
- Curry powders vary wildly in heat level, start with less if you are sensitive and always taste your spice blend before adding
03 -
- Grate your ginger against the grain, across the fibers, to break them down instead of creating long stringy bits in your soup
- Use two spoons to drop dumpling batter, one to scoop and one to push the batter off, for consistently sized dumplings that cook evenly