Irresistible Coconut Curry Soup With Dumplings

Irresistible Coconut Curry Soup With Dumplings is one of my go-to meals when I want something warm, bold, and deeply comforting. It’s a creamy, flavorful soup infused with aromatic curry spices, velvety coconut milk, and fluffy dumplings that soak up every bit of that rich broth. It’s a satisfying, plant-forward dish that I love to enjoy on chilly nights or when I’m craving something cozy and nourishing.

Why You’ll Love This Recipe

I love this recipe because it brings together the heartiness of a dumpling soup with the exotic flavors of a Thai-style coconut curry. The broth is rich and fragrant with garlic, ginger, and curry paste, while the dumplings are soft, pillowy, and perfect for soaking up all that flavor. It’s easy to adapt, naturally dairy-free, and comes together in under an hour, making it perfect for weeknights or weekends alike.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the soup:

• Coconut milk (full-fat for richness)

• Vegetable broth (or chicken broth, if preferred)

• Red or yellow curry paste

• Garlic, minced

• Fresh ginger, grated

• Onion, chopped

• Carrots, sliced

• Baby spinach or kale (optional, for greens)

• Lime juice (for brightness)

• Soy sauce or tamari

• Olive oil or coconut oil

For the dumplings:

• All-purpose flour

• Baking powder

• Salt

• Plant-based milk (or regular milk)

• Olive oil or melted vegan butter

• Fresh herbs (like cilantro or green onion, optional)

Directions

1. I heat a bit of oil in a large soup pot and sauté the onion, garlic, and ginger until fragrant—about 3 to 5 minutes.

2. I stir in the curry paste and cook for 1 minute to deepen the flavor.

3. I pour in the broth and coconut milk, then add the carrots and bring everything to a gentle simmer.

4. While the soup simmers, I mix the dumpling dough by combining flour, baking powder, salt, milk, and oil in a bowl until a soft dough forms. I stir in herbs if I’m using them.

5. I drop spoonfuls of the dumpling dough directly into the simmering soup. I cover the pot and let the dumplings cook undisturbed for 12 to 15 minutes, until puffed and cooked through.

6. I stir in greens if using, add soy sauce and lime juice to taste, and simmer for another 2 minutes.

7. I ladle the soup and dumplings into bowls and serve hot, with extra herbs or chili flakes if I want some heat.

Servings and timing

This recipe makes about 4 hearty servings. It takes around 15 minutes to prep and 30 minutes to cook, so I can have it ready in under 45 minutes.

Variations

Sometimes I add cubed tofu or shredded chicken for extra protein. I’ve also added mushrooms, bell peppers, or zucchini to bulk it up. For a spicier version, I increase the amount of curry paste or add chili oil on top. If I want gluten-free dumplings, I use a gluten-free all-purpose flour blend and adjust the liquid slightly as needed.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the soup gently on the stovetop. The dumplings may soak up more broth overnight, so I sometimes add a splash of water or broth before reheating to bring it back to a soupier consistency.

FAQs

Can I make the dumplings ahead of time?

I don’t recommend making the dough too far ahead, as the baking powder can lose its rise. But I mix the dry ingredients in advance and add the wet ingredients just before cooking.

Can I use curry powder instead of curry paste?

Yes, I’ve used curry powder when I’m out of paste—about 1 to 2 teaspoons works. I just adjust to taste and add extra garlic and ginger for flavor.

What kind of coconut milk should I use?

I use full-fat canned coconut milk for a rich, creamy texture. Light coconut milk works too, but the broth will be thinner.

Are the dumplings vegan?

Yes, I use plant-based milk and oil or vegan butter to keep them dairy-free and vegan-friendly.

Can I freeze this soup?

I don’t recommend freezing the dumplings—they can become mushy—but the curry broth freezes beautifully. I make a double batch of the soup base, freeze it, and add fresh dumplings when I’m ready to serve.

Conclusion

Irresistible Coconut Curry Soup With Dumplings is one of those comforting dishes that feels like a hug in a bowl. It’s rich, fragrant, and filled with soft, fluffy dumplings that soak up all that incredible curry flavor. Whether I’m making it for a quiet night in or serving it to friends, this soup never fails to warm me up from the inside out.