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–+ servings

Coconut Curry Soup with Dumplings

A delightful dish that combines the rich, creamy flavor of coconut milk with aromatic spices of curry, topped with fluffy dumplings.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 1 tablespoon vegetable oil for sautéing
  • 1 medium onion, diced adds sweetness and depth
  • 2 cloves garlic, minced brings aroma and flavor
  • 1 tablespoon fresh ginger, grated adds warmth
  • 1 tablespoon red curry paste gives signature flavor
  • 1 can (13.5 ounces) coconut milk provides creaminess
  • 4 cups vegetable broth base of the soup
  • 2 cups mixed vegetables carrots, bell peppers, snap peas
  • 2 tablespoons soy sauce adds umami flavor
  • 1 tablespoon lime juice adds tang
  • to taste salt and pepper for seasoning
  • 1 cup all-purpose flour for dumplings
  • 1 teaspoon baking powder helps dumplings rise
  • 1/2 teaspoon salt for dumplings
  • 1/2 cup milk for dumpling dough
  • 1 tablespoon chopped fresh cilantro for garnish

Equipment

  • large pot
  • Medium Bowl

Method
 

  1. Heat vegetable oil in a large pot over medium heat. Sauté diced onion for 5 minutes until translucent.
  2. Stir in minced garlic and grated ginger, cooking for another minute until aromatic.
  3. Add red curry paste and cook for 2 minutes to bloom the spices.
  4. Pour in coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
  5. Add mixed vegetables and soy sauce, cooking for 5-7 minutes until tender.
  6. In a medium bowl, combine flour, baking powder, and salt. Gradually stir in milk to form a soft dough.
  7. Drop spoonfuls of dumpling dough into the simmering soup, spacing them out.
  8. Cover the pot and steam dumplings for 10 minutes without lifting the lid.
  9. Stir in lime juice and season with salt and pepper to taste before serving.

Nutrition

Calories: 320kcalProtein: 8gSodium: 600mg

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