Simple Coconut Curry Soup With Dumplings (Print Version)
Creamy coconut curry soup topped with tender homemade dumplings in a fragrant spiced broth with fresh vegetables.
# What You 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 or tamari
13 - 1 tablespoon lime juice
14 - 1 teaspoon sugar
15 - Salt and black pepper, to taste
→ Dumplings
16 - 1 cup all-purpose flour or gluten-free flour blend
17 - 1 1/2 teaspoons baking powder
18 - 1/2 teaspoon salt
19 - 2 tablespoons chopped fresh cilantro, optional
20 - 1/2 cup milk or coconut milk
21 - 2 tablespoons vegetable oil
→ Garnishes
22 - Chopped fresh cilantro
23 - Lime wedges
24 - Sliced green onions
25 - Red chili flakes
# How-To Steps:
01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until translucent, approximately 3 minutes.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant, being careful not to burn.
03 - Add yellow curry powder and ground turmeric. Cook for 30 seconds, stirring constantly to release essential oils and aromatics.
04 - Add sliced carrot, diced red bell pepper, and diced zucchini. Sauté for 2-3 minutes until vegetables begin to soften.
05 - Pour in coconut milk and vegetable broth. Add soy sauce, lime juice, sugar, salt, and pepper. Stir thoroughly and 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. Do not overmix.
07 - Once soup reaches boiling, reduce heat to a simmer. Drop spoonfuls (approximately 1 tablespoon each) of dumpling batter directly into the simmering liquid.
08 - Cover the pot tightly and simmer for 12-15 minutes, or until dumplings are puffed and cooked through. Do not lift the lid during cooking to ensure proper steaming.
09 - Taste and adjust seasoning with salt and pepper 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 spiced coconut broth
- Ready in under an hour but tastes like it simmered all day
- Endlessly adaptable based on whatever vegetables are languishing in your crisper
02 -
- Overmixing the dumpling batter makes them tough, so stop as soon as the flour disappears
- That 12minute covered cooking time is nonnegotiable—lifting the lid releases the steam that puffs the dumplings
- The dumplings absorb liquid as they cook, so if you prefer a brothier soup, add extra vegetable broth
03 -
- Grating the ginger on a microplane releases more flavor than mincing and eliminates any fibrous bits
- Let the soup sit for 5 minutes off the heat before serving—the dumplings firm up slightly and hold their shape better when you ladle