Creamy, aromatic, and unbelievably comforting, this Coconut Curry Soup with Dumplings is like a warm hug in a bowl. The fragrant curry spices dance with the sweetness of coconut milk, creating a flavor profile that’s both exotic and familiar. The addition of soft, chewy dumplings transforms this soup from a light meal into a hearty and satisfying dinner.
What makes this recipe so special? It’s the balance of flavors and textures. The curry paste provides a depth of savory spice, while the coconut milk adds a luxurious creaminess. The vegetables contribute freshness and a touch of sweetness, and the dumplings offer a delightful contrast with their tender bite. This dish is perfect for a chilly evening, a cozy weeknight meal, or anytime you’re craving something warm and flavorful.
Why you’ll love this Cozy Coconut Curry Soup with Dumplings
- It’s a one-pot wonder, making cleanup a breeze.
- The combination of coconut milk and curry spices creates a uniquely delicious flavor that the whole family will love.
- Easily customizable: use your favorite vegetables or protein.
- The homemade dumplings add a comforting and satisfying element to this coconut curry soup.
- It’s surprisingly quick and easy to make, perfect for busy weeknights.
- This recipe is a great way to use up leftover vegetables in your refrigerator.
Ingredients & Substitutions
- 2 tablespoons coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- 1 (13.5 ounce) can coconut milk
- 1 cup chopped vegetables (carrots, bell peppers, zucchini) – feel free to use whatever vegetables you have on hand.
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro, for garnish
- For the Dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (or non-dairy milk)
- 2 tablespoons vegetable oil
- 2 tablespoons chopped chives
How to make Cozy Coconut Curry Soup with Dumplings
Step 1: Sauté the Aromatics
Coconut curry soup makes every moment feel sunny. In a large pot or Dutch oven, heat coconut oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more.
Chef’s Tip: Don’t let the garlic burn! Burnt garlic can add a bitter taste to the soup.
Step 2: Build the Flavor Base
Stir in red curry paste, turmeric powder, cumin powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
Chef’s Tip: Cooking the spices helps to bloom their flavors, making the soup even more aromatic.
Step 3: Simmer the Soup
Pour in vegetable broth and coconut milk. Bring to a simmer, then add chopped vegetables and chickpeas. Season with soy sauce, salt, and pepper. Simmer for 15 minutes, or until vegetables are tender.
Step 4: Prepare the Dumplings
While the soup simmers, prepare the dumplings. In a medium bowl, whisk together flour, baking powder, and salt. Add milk, vegetable oil, and chives. Stir until just combined; do not overmix.
Chef’s Tip: Overmixing the dumpling batter will result in tough dumplings. Mix until just combined.
Step 5: Cook the Dumplings in the Soup
Drop spoonfuls of dumpling batter into the simmering soup. Cover the pot and cook for 10-12 minutes, or until dumplings are cooked through and fluffy.
Chef’s Tip: Resist the urge to lift the lid while the dumplings are cooking! This can release steam and affect their texture.
Step 6: Finish and Serve
Stir in lime juice. Taste and adjust seasonings as needed. Garnish with fresh cilantro before serving.
Tips for Success
- Adjust the spice level to your preference by adding more or less red curry paste or cayenne pepper.
- Don’t overcook the dumplings, or they will become gummy.
- Use full-fat coconut milk for the richest and creamiest soup.
- Taste as you go, adjusting the seasonings to your liking. The balance of sweet, savory, and spicy is key!
Serving Suggestions
This Coconut Curry Soup with Dumplings is a complete meal on its own, but it can also be served with a side of rice or naan bread for soaking up all the delicious broth. For a refreshing side, try a simple green salad with a light vinaigrette. If you’re looking for another dish with coconut, consider this delightful coconut mochi cake recipe for dessert.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. The dumplings may become slightly softer upon reheating.
Frequently Asked Questions
- Can I freeze this soup? Yes, but the texture of the dumplings may change slightly after freezing and thawing. Freeze in an airtight container for up to 2 months.
- Is this soup very spicy? The spice level is mild to moderate, but you can easily adjust it by adding more or less red curry paste or cayenne pepper.
- Can I use other vegetables in this soup? Absolutely! Feel free to use any vegetables you enjoy, such as broccoli, cauliflower, spinach, or sweet potatoes.
This Cozy Coconut Curry Soup with Dumplings is a guaranteed crowd-pleaser, offering a delightful blend of flavors and textures that will warm you from the inside out. It’s easy to customize, surprisingly simple to make, and perfect for any occasion. If you liked this recipe, you might also enjoy this Chinese Coconut Shrimp recipe. Give it a try and let us know what you think in the comments below!
Cozy Coconut Curry Soup with Dumplings
This Coconut Curry Soup with Dumplings is a bowl of pure comfort. Creamy coconut milk, fragrant curry spices, and tender, chewy dumplings create a symphony of textures and flavors. The soup is rich and satisfying, while the dumplings add a delightful heartiness. Perfect for a chilly evening or a weeknight dinner, this soup is surprisingly easy to make and guaranteed to warm you from the inside out. The curry spices are warm, but not overpowering and the coconut milk adds a nice sweetness. This dish is also a great way to use up leftover vegetables.
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tablespoons coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- 1 (13.5 ounce) can coconut milk
- 1 cup chopped vegetables (carrots, bell peppers, zucchini)
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro, for garnish
- For the Dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (or non-dairy milk)
- 2 tablespoons vegetable oil
- 2 tablespoons chopped chives
Instructions
- In a large pot or Dutch oven, heat coconut oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more.
- Stir in red curry paste, turmeric powder, cumin powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Pour in vegetable broth and coconut milk. Bring to a simmer, then add chopped vegetables and chickpeas. Season with soy sauce, salt, and pepper. Simmer for 15 minutes, or until vegetables are tender.
- While the soup simmers, prepare the dumplings. In a medium bowl, whisk together flour, baking powder, and salt. Add milk, vegetable oil, and chives. Stir until just combined; do not overmix.
- Drop spoonfuls of dumpling batter into the simmering soup. Cover the pot and cook for 10-12 minutes, or until dumplings are cooked through and fluffy.
- Stir in lime juice. Taste and adjust seasonings as needed. Garnish with fresh cilantro before serving.
Notes
For a spicier soup, add more red curry paste or cayenne pepper. You can substitute other vegetables based on your preference or what you have on hand. The dumplings can also be made ahead of time and stored in the refrigerator until ready to use. Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg