Creamy Coconut Curry Soup with Fluffy Dumplings
A fragrant, creamy coconut curry soup with pillowy dumplings that cook right in the pot! This one-bowl wonder is packed with Thai-inspired flavors and ready in under an hour.
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Servings: 4
Calories: 320kcal
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
Calories: 320kcal | Carbohydrates: 35g | Protein: 6g | Fat: 18g | Saturated Fat: 15g | Sodium: 800mg | Potassium: 300mg | Fiber: 3g | Sugar: 6g