Coconut Curry Soup With Dumplings (Printer-friendly)
Creamy coconut curry broth with tender homemade dumplings, aromatic vegetables, and warming spices—a comforting vegetarian meal ready in 45 minutes.
# What You’ll Need:
→ Soup Base
01 - 1 tablespoon vegetable oil
02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons yellow curry powder
06 - 1 teaspoon ground turmeric
07 - 1 medium carrot, sliced
08 - 1 red bell pepper, diced
09 - 1 medium zucchini, diced
10 - 1 (14 oz) can coconut milk, full-fat preferred
11 - 4 cups vegetable broth
12 - 2 tablespoons soy sauce
13 - 1 tablespoon lime juice
14 - 1 teaspoon sugar
15 - Salt and black pepper to taste
→ Dumplings
16 - 1 cup all-purpose flour
17 - 1 1/2 teaspoons baking powder
18 - 1/2 teaspoon salt
19 - 2 tablespoons chopped fresh cilantro
20 - 1/2 cup milk
21 - 2 tablespoons vegetable oil
→ Garnishes
22 - Chopped fresh cilantro
23 - Lime wedges
24 - Sliced green onions
25 - Red chili flakes
# How to Make It:
01 - Heat vegetable oil in a large pot over medium heat. Sauté onion until translucent, approximately 3 minutes.
02 - Stir in garlic and ginger, cooking for 1 minute until fragrant.
03 - Add curry powder and turmeric, cooking for 30 seconds to release essential oils and intensify flavor.
04 - Add carrot, bell pepper, and zucchini. Sauté for 2-3 minutes until slightly softened.
05 - Pour in coconut milk and vegetable broth. Stir in soy sauce, lime juice, sugar, salt, and pepper. Bring to a gentle boil.
06 - In a bowl, whisk together flour, baking powder, salt, and cilantro. Add milk and oil, mixing gently until just combined. Avoid overmixing for tender results.
07 - Once soup reaches a boil, reduce heat to simmer. Drop tablespoon-sized portions of dumpling batter directly into the simmering liquid.
08 - Cover pot tightly and simmer for 12-15 minutes. Do not lift lid during cooking to ensure proper steaming. Dumplings are done when puffed and cooked through.
09 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro, lime wedges, green onions, and chili flakes if desired.
# Expert Tips:
01 -
- The dumplings cook right in the soup, soaking up all that coconut curry flavor while becoming impossibly tender
- Everything happens in one pot, which means less cleanup and more time curled up with your bowl
02 -
- Resist the urge to peek while dumplings cook—lifting the lid releases the steam they need to puff up properly
- The dumpling batter should be thick and scoopable, not runny or it will dissolve into the soup
03 -
- Use two spoons to drop dumpling batter—one to scoop and one to push the batter into the hot soup
- If your dumplings seem dense after cooking, make sure your baking powder is fresh and you did not overmix the batter