There’s something incredibly comforting about a warm bowl of coconut curry soup, especially when it’s filled with soft, pillowy dumplings. This dish brings together rich, aromatic spices, creamy coconut milk, and tender dumplings for a meal that feels like a warm hug in a bowl.
Coconut curry soup has its roots in various Asian and Indian cuisines, where coconut milk is often used to create velvety, flavorful broths. Adding dumplings to the mix makes it even more satisfying, turning it into a hearty meal perfect for chilly nights or when you’re in need of some serious comfort food.
Whether you’re a fan of cozy soups, love experimenting with bold flavors, or simply want to try something new, this coconut curry soup with dumplings is a must-make. It’s packed with warming spices, creamy coconut goodness, and just the right amount of heat. Plus, the homemade dumplings make it extra special!
Why You’ll Love This Recipe
- Rich and Creamy: The coconut milk makes the broth velvety and smooth.
- Flavor-Packed: A combination of spices gives this soup a deep, aromatic flavor.
- Comforting and Hearty: The dumplings add a delicious texture and make the soup extra filling.
- Easy to Make: This recipe is simple and doesn’t require complicated techniques.
- Great for Meal Prep: It stores well, making it a great option for leftovers.
Ingredients You’ll Need
For the Soup:
- 1 tablespoon oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon red chili powder (adjust to taste)
- 1 small carrot, sliced
- ½ red bell pepper, sliced
- 1 small zucchini, chopped
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 teaspoon soy sauce
- 1 teaspoon lime juice
- Salt and pepper, to taste
- Fresh cilantro, for garnish
For the Dumplings:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon oil
- ⅓ cup water (or as needed)
How to Make Coconut Curry Soup with Dumplings
Step 1: Prepare the Dumpling Dough
Start by making the dumplings. In a mixing bowl, combine the flour, baking powder, and salt. Add the oil and mix it into the flour with your fingers until it resembles coarse crumbs. Slowly add water, a little at a time, and knead until a soft, slightly sticky dough forms. Cover the dough and let it rest while you prepare the soup.
Step 2: Sauté the Aromatics
Heat oil in a large pot over medium heat. Add the chopped onions and sauté until they turn translucent. Next, add the garlic and ginger, stirring for about a minute until fragrant.
Step 3: Build the Flavor Base
Add the turmeric, cumin, coriander, garam masala, and red chili powder to the pot. Stir well to toast the spices slightly, allowing them to release their aroma.
Step 4: Cook the Vegetables
Toss in the carrots, bell peppers, and zucchini. Stir everything together, coating the vegetables with the spice mixture. Let them cook for 2-3 minutes until slightly softened.
Step 5: Simmer the Broth
Pour in the vegetable broth and bring the soup to a gentle simmer. Allow it to cook for about 5 minutes so the flavors can meld together. Then, stir in the coconut milk, soy sauce, and lime juice. Let the soup continue to simmer on low heat.
Step 6: Shape and Cook the Dumplings
Take the rested dough and pinch off small pieces. Roll them into small balls or shape them into tiny dumpling rounds. Gently drop them into the simmering soup. They will float to the top as they cook. Cover the pot and let them cook for about 10 minutes until they become soft and fluffy.
Step 7: Taste and Serve
Check for seasoning and adjust salt or spice levels if needed. Ladle the soup into bowls and garnish with fresh cilantro. Serve hot and enjoy!
Helpful Tips
- Don’t Overwork the Dough: Knead just until combined to keep the dumplings soft and tender.
- Customize the Veggies: Feel free to add mushrooms, spinach, or any other vegetables you love.
- Spice Level Control: If you prefer a milder soup, reduce the chili powder or skip it altogether.
- Dumpling Variations: You can make the dumplings slightly larger if you prefer a doughier texture. Just extend the cooking time by a few extra minutes.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Notes
- This soup thickens slightly as it sits, so if reheating, you may need to add a splash of broth or water.
- Dumplings continue to absorb liquid over time, so if making ahead, you can cook the dumplings separately and add them to the soup when serving.
Nutritional Information (Per Serving)
- Calories: ~250
- Protein: ~6g
- Carbohydrates: ~35g
- Fat: ~10g
- Fiber: ~5g
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! The soup itself can be made ahead and stored in the fridge for up to 3 days. If making ahead, cook the dumplings separately and add them just before serving.
Can I freeze this soup?
It’s best to freeze the soup without the dumplings. The broth can be stored in an airtight container for up to 2 months. When ready to eat, thaw, reheat, and make fresh dumplings to add in.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of broth if needed.
Can I make this gluten-free?
Yes! Use a gluten-free flour blend for the dumplings and ensure that your soy sauce is gluten-free or use tamari instead.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy and flavorful dishes:
- Thai Coconut Curry Soup
- Thai Chicken Curry Soup
- Lemon Chicken Orzo Soup: A Bowl of Sunshine and Comfort
- Creamy Chicken Gnocchi Soup
Conclusion
This coconut curry soup with dumplings is the perfect balance of creamy, spicy, and comforting. Whether you’re making it for a cozy dinner, a meal prep option, or just to enjoy something deliciously different, this soup is sure to become a favorite. Give it a try and let the warmth of coconut, spices, and tender dumplings fill your kitchen with joy.
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Coconut Curry Soup with Dumplings
Description
There’s something incredibly comforting about a warm bowl of coconut curry soup, especially when it’s filled with soft, pillowy dumplings. This dish brings together rich, aromatic spices, creamy coconut milk, and tender dumplings for a meal that feels like a warm hug in a bowl.
Coconut curry soup has its roots in various Asian and Indian cuisines, where coconut milk is often used to create velvety, flavorful broths. Adding dumplings to the mix makes it even more satisfying, turning it into a hearty meal perfect for chilly nights or when you’re in need of some serious comfort food.
Whether you’re a fan of cozy soups, love experimenting with bold flavors, or simply want to try something new, this coconut curry soup with dumplings is a must-make. It’s packed with warming spices, creamy coconut goodness, and just the right amount of heat. Plus, the homemade dumplings make it extra special!
Ingredients
For the Soup:
- 1 tablespoon oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon red chili powder (adjust to taste)
- 1 small carrot, sliced
- ½ red bell pepper, sliced
- 1 small zucchini, chopped
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 teaspoon soy sauce
- 1 teaspoon lime juice
- Salt and pepper, to taste
- Fresh cilantro, for garnish
For the Dumplings:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon oil
- ⅓ cup water (or as needed)
Instructions
Start by making the dumplings. In a mixing bowl, combine the flour, baking powder, and salt. Add the oil and mix it into the flour with your fingers until it resembles coarse crumbs. Slowly add water, a little at a time, and knead until a soft, slightly sticky dough forms. Cover the dough and let it rest while you prepare the soup.
Heat oil in a large pot over medium heat. Add the chopped onions and sauté until they turn translucent. Next, add the garlic and ginger, stirring for about a minute until fragrant.
Add the turmeric, cumin, coriander, garam masala, and red chili powder to the pot. Stir well to toast the spices slightly, allowing them to release their aroma.
Toss in the carrots, bell peppers, and zucchini. Stir everything together, coating the vegetables with the spice mixture. Let them cook for 2-3 minutes until slightly softened.
Pour in the vegetable broth and bring the soup to a gentle simmer. Allow it to cook for about 5 minutes so the flavors can meld together. Then, stir in the coconut milk, soy sauce, and lime juice. Let the soup continue to simmer on low heat.
Take the rested dough and pinch off small pieces. Roll them into small balls or shape them into tiny dumpling rounds. Gently drop them into the simmering soup. They will float to the top as they cook. Cover the pot and let them cook for about 10 minutes until they become soft and fluffy.
Check for seasoning and adjust salt or spice levels if needed. Ladle the soup into bowls and garnish with fresh cilantro. Serve hot and enjoy!
Notes
- This soup thickens slightly as it sits, so if reheating, you may need to add a splash of broth or water.
- Dumplings continue to absorb liquid over time, so if making ahead, you can cook the dumplings separately and add them to the soup when serving.
