Description
This Coconut Curry Soup with Dumplings is a warm and comforting Thai-inspired dish perfect for cozy meals. It features a fragrant coconut curry broth simmered with fresh vegetables and tender homemade dumplings stewed together to create a rich, flavorful experience. The soup balances creamy coconut milk, aromatic spices, and a touch of sweetness, garnished with fresh herbs for an authentic touch.
Ingredients
Scale
For the Soup
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 cups vegetable or chicken broth
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 teaspoon lime juice
- 1 teaspoon brown sugar
- 1 cup chopped vegetables (carrots, bell pepper, or mushrooms)
- 1/2 cup baby spinach or kale (optional)
- Fresh cilantro or green onion for garnish
For the Dumplings
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons coconut milk
- 1/3 cup water
- 1 tablespoon chopped cilantro or green onion (optional)
Instructions
- Sauté Aromatics: Heat coconut oil in a large pot over medium heat. Add diced onion and sauté until softened, about 3–4 minutes. Stir in minced garlic, grated ginger, red curry paste, turmeric, and coriander, and cook for 1–2 minutes until fragrant.
- Add Liquids and Simmer: Pour in vegetable or chicken broth, coconut milk, soy sauce or tamari, lime juice, and brown sugar. Bring the mixture to a gentle simmer. Add the chopped vegetables and continue to simmer for 8–10 minutes until the vegetables are tender.
- Prepare Dumpling Dough: While the soup simmers, mix together flour, baking powder, and salt in a small bowl. Stir in coconut milk, water, and chopped herbs (if using) until a thick, sticky dough forms.
- Cook Dumplings in Soup: Drop teaspoon-sized dollops of the dough into the simmering soup. Cover the pot with a lid and let the dumplings steam for 12–15 minutes without lifting the lid, allowing them to puff up and cook through.
- Finish Soup with Greens: Stir in baby spinach or kale if desired, and cook for another minute until wilted. Taste the soup and adjust seasonings as needed.
- Serve: Ladle the soup and dumplings into bowls and garnish with fresh cilantro, green onion, or a wedge of lime. Serve hot.
Notes
- For added protein, incorporate tofu cubes or shredded chicken into the soup.
- You can substitute pre-made dumplings or gnocchi if short on time.
- Adjust the amount of red curry paste to achieve your preferred spice level.
- Use tamari instead of soy sauce for a gluten-free and vegan option.
