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Irresistible Coconut Curry Soup With Dumplings

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Coconut Curry Soup With Dumplings is a creamy, fragrant, and comforting curry broth filled with aromatic spices and topped with soft, pillowy dumplings. It’s a plant-forward, dairy‑free soup that brings warmth and flavor to chilly nights or cozy dinners.

Ingredients

  • 1 can (14 oz) coconut milk (full‑fat for richness)
  • 3 cups vegetable broth (or chicken broth, if not vegan)
  • 2 tablespoons red or yellow curry paste (adjust to spice preference)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 carrots, sliced
  • 2 cups baby spinach or kale (optional greens)
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lime juice (optional, for brightness)
  • 1 tablespoon coconut oil or olive oil (for sautéing)
  • For the dumplings:
  • 1 cup all‑purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup plant‑based milk (or regular milk)
  • 2 tablespoons olive oil or melted vegan butter
  • 2 tablespoons chopped fresh herbs (cilantro or green onions) — optional

Instructions

  1. Heat oil in a large soup pot over medium heat. Add chopped onion, garlic, and grated ginger — sauté for 3–5 minutes until fragrant.
  2. Stir in curry paste and cook for 1 minute to deepen the flavor.
  3. Add vegetable broth, coconut milk, and sliced carrots. Bring to a gentle simmer.
  4. Meanwhile, mix dumpling dough: combine flour, baking powder, salt, plant‑based milk, oil (or melted vegan butter), and optional herbs until a soft dough forms.
  5. Once the soup is simmering, drop spoonfuls of dumpling dough directly into the soup mixture, spacing them evenly.
  6. Cover pot and let dumplings cook undisturbed for 12–15 minutes, until puffed and cooked through.
  7. If using leafy greens, stir in spinach or kale. Add soy sauce (or tamari) and lime juice to taste. Simmer for another 2 minutes.
  8. Ladle soup into bowls, ensuring each gets a few dumplings. Garnish with extra herbs or a drizzle of chili oil if desired. Serve hot.

Notes

  • For extra protein, add cubed tofu, shredded chicken, or chickpeas.
  • Mix in vegetables like mushrooms, bell peppers, or zucchini for added texture and nutrition.
  • For a gluten‑free version, use a gluten‑free flour blend for dumplings; adjust liquid as needed.
  • If you prefer a spicier soup, add extra curry paste or a pinch of chili flakes.
  • To make ahead: prepare the curry base and chill; add fresh dumplings and reheat when ready to serve.

Nutrition

Find it online: https://cookedbymaya.com/irresistible-coconut-curry-soup-with-dumplings/