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Recipe for Coconut Curry Soup with Dumplings

Cozy Coconut Curry Soup with Dumplings

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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

Scale
  • 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

  1. 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.
  2. Stir in red curry paste, turmeric powder, cumin powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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

Find it online: https://cookreel.com/coconut-curry-soup-recipe/

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