Simple Coconut Curry Soup With Dumplings (Printable Version)
Creamy coconut curry with tender homemade dumplings for a comforting meal.
# 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. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
02 - Add yellow curry powder and ground turmeric to the pot. Cook for 30 seconds, stirring constantly to release the aromatic oils and prevent burning.
03 - Add sliced carrot, diced red bell pepper, and diced zucchini to the pot. Sauté for 2–3 minutes until vegetables begin to soften slightly.
04 - Pour in coconut milk and vegetable broth. Stir in soy sauce, lime juice, sugar, salt, and black pepper. Bring mixture to a gentle boil, stirring occasionally.
05 - 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—small lumps are acceptable.
06 - Once soup reaches a boil, reduce heat to a gentle simmer. Drop spoonfuls of batter (about 1 tablespoon each) directly into the simmering liquid. Cover pot tightly and simmer for 12–15 minutes. Do not lift lid during cooking.
07 - Check dumplings—they should be puffed and cooked through. Taste soup and adjust seasoning with additional salt, pepper, or lime juice if needed. Serve hot in bowls, garnished with fresh cilantro, lime wedges, green onions, and chili flakes.
# Expert Tips:
01 -
- The dumplings float like little clouds soaking up all that fragrant curry broth
- It comes together in under an hour but tastes like something that simmered all day
- The combination of creamy coconut and warming spices feels like a hug in a bowl
02 -
- Resist the urge to peek while the dumplings cook or they will deflate and stay dense in the middle
- The dumpling batter should be dropped quickly into simmering not boiling soup so they hold their shape
- Leftovers actually taste better the next day as the flavors continue to develop
03 -
- Use full-fat coconut milk for the creamiest results since light versions can taste watery
- Prep all your ingredients before starting since the recipe moves quickly once you begin cooking