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Coconut Curry Soup with Dumplings

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Prep Time 25 minutes
Cook Time 40 minutes
Course Main Course, Soup
Cuisine Asian-inspired
Servings 4

Ingredients
  

For the Soup:

  • 2 tablespoons coconut oil or vegetable oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons red curry paste adjust to taste
  • 1 teaspoon turmeric powder
  • 4 cups vegetable or chicken broth
  • 2 cans 13.5 oz each coconut milk
  • 2 medium carrots thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 zucchini sliced into half-moons
  • 2 tablespoons soy sauce or fish sauce
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish
  • Sliced red chilies optional, for heat

For the Dumplings:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons chopped scallions
  • 1/2 cup coconut milk plus more if needed

Instructions
 

  • Prepare the base of the soup: Heat coconut oil in a large pot over medium heat. Add chopped onion and cook for about 4–5 minutes until softened and slightly golden. Stir in garlic and ginger, cooking another minute until fragrant.
  • Build the flavor: Stir in the curry paste and turmeric powder, letting them cook for about 1–2 minutes. This step helps release the oils and deepen the flavor of the soup. Keep stirring to prevent burning at the bottom.
  • Add liquids and vegetables: Pour in the broth and coconut milk, stirring gently to combine. Bring to a simmer, then add carrots and bell pepper. Let them cook for 8–10 minutes until slightly tender but not mushy. Add zucchini in the last few minutes, as it cooks faster.
  • Season the soup: Stir in soy sauce (or fish sauce) and lime juice. Taste and adjust seasoning as needed—more curry paste for spice, more lime juice for tang, or extra soy sauce for saltiness. Keep the soup at a gentle simmer while preparing dumplings.
  • Make the dumpling dough: In a medium bowl, whisk together flour, baking powder, and salt. Add scallions for flavor. Pour in coconut milk slowly while mixing until you form a soft, slightly sticky dough. If it’s too dry, add a teaspoon of coconut milk at a time.
  • Shape the dumplings: Using a spoon, scoop small portions of the dough (about 1 tablespoon each) and gently drop them onto a floured surface. You don’t need perfect shapes; rustic dumplings give the soup more character.
  • Cook the dumplings in the soup: Carefully drop each dumpling into the simmering soup. Cover the pot with a lid and cook for 12–15 minutes without lifting the lid too often. The dumplings will puff up and become light and fluffy as they steam in the coconut broth.
  • Finish the soup: Once dumplings are cooked, gently stir the soup so they are coated with the flavorful broth but be careful not to break them apart. Sprinkle in fresh cilantro and, if you like spice, add a few slices of red chili on top.
  • Serve and enjoy: Ladle the soup into deep bowls, making sure each serving has dumplings and plenty of broth with vegetables. Garnish with extra cilantro or a drizzle of coconut milk for a beautiful finish. Serve hot with lime wedges on the side for squeezing.
Keyword Coconut Curry Soup with Dumplings