Creamy Coconut Curry Soup with Fluffy Dumplings – A Comforting Bowl of Heaven
This Coconut Curry Soup with Dumplings is a fusion of Thai-inspired flavors and comforting, hearty textures. The creamy coconut broth is infused with aromatic spices like turmeric, ginger, and lemongrass, while tender dumplings soak up the rich, fragrant soup. Perfect for chilly evenings or when you crave a bowl of warmth, this recipe is a restaurant-worthy dish made simple at home.
Originating from the vibrant flavors of Southeast Asia, this soup balances sweetness, spice, and creaminess. The dumplings add a delightful contrast, making each spoonful a satisfying experience. Whether you’re a curry lover or new to coconut-based soups, this recipe is sure to become a favorite!
Why This Recipe Works
1. Effortless Ingredients: This recipe uses pantry staples like coconut milk, curry paste, and flour, making it accessible without a trip to a specialty store. Customize it with whatever veggies or protein you have on hand!
2. One-Pot Wonder: The soup and dumplings cook in the same pot, minimizing cleanup while maximizing flavor. The dumplings steam directly in the simmering broth, absorbing all the delicious spices.
3. Versatile & Adaptable: Make it vegan by using chickpea flour dumplings, or add shrimp or tofu for extra protein. Adjust the spice level to suit your taste—mild or fiery, it’s up to you!
What’s In Coconut Curry Soup with Dumplings?
- Coconut Milk: Adds creaminess and a subtle sweetness to the broth.
- Red Curry Paste: The flavor base, providing depth and heat (use green curry for a milder taste).
- Vegetable Broth: Enhances the umami richness of the soup.
- Dumplings: Made from flour, baking powder, and coconut milk for a fluffy texture.
- Aromatics: Ginger, garlic, and lemongrass infuse the broth with fragrance.
- Lime & Cilantro: Bright, fresh finishes that balance the richness.
How To Make Coconut Curry Soup with Dumplings
This recipe comes together in under an hour, with the dumplings cooking right in the soup. Here’s how to achieve the perfect balance of flavors and textures:
Step 1: Sauté the Aromatics
- Heat oil in a large pot over medium heat. Add chopped onion, garlic, ginger, and lemongrass. Sauté for 3–4 minutes until fragrant.
- Stir in red curry paste and cook for 1 minute to release its flavors.
Step 2: Build the Broth
- Pour in vegetable broth and coconut milk, stirring to combine. Bring to a gentle simmer.
- Add soy sauce, brown sugar, and lime juice. Let the broth simmer for 10 minutes to meld the flavors.
Step 3: Prepare the Dumplings
- In a bowl, whisk together flour, baking powder, and salt. Gradually add coconut milk until a sticky dough forms.
- Drop tablespoon-sized dollops of dough into the simmering soup. Cover and cook for 12–15 minutes until dumplings are fluffy and cooked through.
Step 4: Garnish and Serve
- Ladle the soup into bowls, ensuring each serving has dumplings.
- Top with fresh cilantro, sliced red chili, and a lime wedge for brightness.
Sides for Coconut Curry Soup
- Steamed Jasmine Rice: Soaks up the flavorful broth.
- Thai Cucumber Salad: A refreshing, crunchy contrast.
- Spring Rolls: Adds a crispy texture.
- Grilled Naan: Perfect for dipping.
Recipe FAQ’s
Can I Make This Soup Ahead?
Yes! Prepare the broth up to 2 days in advance, but add dumplings just before serving to prevent sogginess.
How Do I Store Leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
Can I Freeze This Soup?
The broth freezes well (without dumplings) for up to 2 months. Thaw overnight and reheat with fresh dumplings.
Other Recipes To Try
- Thai Pumpkin Curry: A creamy, spiced curry with roasted pumpkin and peanuts.
- Spicy Dumpling Soup: A Flavor-Packed Comfort Bowl
- Miso Ramen with Tofu: Umami-packed noodles in a savory broth.
- Malaysian Laksa: A fiery coconut noodle soup with shrimp and herbs.
- Carrot-Ginger Soup with Coconut Whip: An unexpected, velvety blend with a tropical twist.
Creamy Coconut Curry Soup with Fluffy Dumplings
Ingredients
For the Soup:
- 1 tbsp coconut oil
- 1 onion diced
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 1 stalk lemongrass bruised (or 1 tsp paste)
- 2 tbsp red curry paste
- 1 can 14 oz coconut milk
- 4 cups vegetable broth
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- Juice of 1 lime
For the Dumplings:
- 1 cup all-purpose flour
- 1.5 tsp baking powder
- ½ tsp salt
- ½ cup coconut milk from the can
Garnishes:
- Fresh cilantro
- Sliced red chili
- Lime wedges
Instructions
- Sauté Aromatics: Heat oil in a pot. Cook onion, garlic, ginger, and lemongrass for 3–4 minutes. Add curry paste and stir for 1 minute.
- Simmer Broth: Pour in coconut milk, broth, soy sauce, and sugar. Bring to a simmer for 10 minutes.
- Make Dumplings: Mix flour, baking powder, and salt. Stir in coconut milk to form a thick dough.
- Cook Dumplings: Drop dough by tablespoons into the soup. Cover and simmer for 12–15 minutes.
- Finish: Stir in lime juice. Garnish with cilantro, chili, and lime.
Notes
- Gluten-Free: Use almond flour or gluten-free flour blend for the dumplings.
- Protein Boost: Add tofu, shrimp, or chicken with the broth.
- Spice Control: Reduce curry paste for mild heat or add sriracha for extra kick.
- Herb Swap: Replace cilantro with Thai basil or mint.
- No Lemongrass? Use ½ tsp lime zest instead.
Nutrition
Enjoy this luscious Coconut Curry Soup with Dumplings! Share your creations with us in the comments below.
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