Coconut Curry Soup with Dumplings
Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. Meet coconut curry soup with dumplings a total mood lifter that looks fancy but is basically built for cozy nights and low effort wins. It warms you up fast and gives you dumplings which are basically edible hugs.
If you loved the depth of a slow simmer but want a shortcut try out my spin on coconut curry soup and while you are at it check this fun twist on a creamy coconut chickpea curry for more coconutty inspiration.
Why This Recipe is Awesome
This recipe hits all the satisfying boxes without turning your kitchen into a disaster zone. It tastes layered and restaurant worthy yet stays idiot proof. Even if you forget the garnish no one will judge especially when the soup smells this good.
Love dumplings but hate complexity This keeps them simple so you still impress people or at least impress yourself. It uses pantry staples and a single pot which means you can chat with friends or scroll social while it does most of the work. FYI the coconut makes every spoonful feel like a tiny vacation.
Ingredients Youll Need
- 1 tablespoon coconut oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons red curry paste
- 1 can 400ml coconut milk
- 4 cups vegetable broth
- 1 cup chopped vegetables carrots bell peppers etc
- Salt and pepper to taste
- 1 package dumplings store bought or homemade
- Fresh cilantro for garnish
Step-by-Step Instructions
In a large pot heat coconut oil over medium heat. Add the chopped onion and sauté until translucent. Keep stirring so the onions do not burn and smell like your kitchen just failed life.
Stir in the minced garlic and grated ginger cooking for an additional minute. The aroma should get instantly more interesting and slightly addictive.
Add the red curry paste and mix well cooking for a couple of minutes. Let the paste bloom in the oil so the flavors pop try not to sneeze in excitement.
Pour in the coconut milk and vegetable broth stirring to combine. Scrape the bottom of the pot to lift any tasty browned bits those are flavor gold.
Add the chopped vegetables and bring the mixture to a simmer. Cook until veggies are tender but still a little crisp about five to eight minutes depending on what you used.
Season with salt and pepper to taste. Taste as you go this is not a suggestion it is the secret to not being sad about your dinner.
Add the dumplings to the pot and cook according to the package instructions or until they float to the top. If you used frozen dumplings give them a few extra minutes so they cook through.
Serve hot garnished with fresh cilantro. Pair with rice or just sip it like a glorious stew made for two or one or seven guests.
Common Mistakes to Avoid
- Overcooking the dumplings so they turn into soggy blobs. Keep an eye on them and remove as soon as they float. No one wants dumpling mush.
- Skimping on the curry paste because you think it is spicy. That paste gives the soup its personality so be bold.
- Forgetting to taste and adjust seasoning. You will regret it later trust me.
- Using low quality coconut milk that splits and looks sad. Use full fat if you want creamy confidence.
- Adding dumplings too early and then getting distracted by Netflix. They will fall apart if you leave them stewing forever.
Alternatives & Substitutions
No curry paste on hand Replace it with a tablespoon of tomato paste mixed with a teaspoon of turmeric and a pinch of chili flakes for a quick stand in. Not perfect but will do in a pinch. If you want more protein add chickpeas or shredded chicken for a heartier bowl. For veg swaps try zucchini green beans or broccoli whichever you have and are willing to chop.
Prefer a lighter soup swap half the coconut milk for extra broth but expect less creaminess. Want an umami lift try a splash of soy sauce or a teaspoon of miso paste which honestly pairs like a charm and gives depth. If you want a miso forward vibe check out my take on homemade miso soup with tofu for ideas on balancing flavor.
If you crave meatiness try coconut chicken instead and use boneless thighs simmered until tender for a cozy upgrade. My favorite guide to that trick is the authentic coconut chicken recipe which shows how to keep chicken juicy and flavorful. IMO swapping proteins is a great way to keep this soup exciting week after week.
FAQ
Q Why do my dumplings stick together and clump Is this salvageable
A Did you toss them in a little oil before dropping them in The quick fix is stir gently after they start to loosen and give them space to swim they like solo time.
Q Can I make this gluten free
A Absolutely use gluten free dumplings or rice flour wrappers and check labels on curry paste some brands use soy sauce with wheat.
Q Can I freeze this soup for later
A You can freeze the soup but not the dumplings if they are cooked they turn gummy when reheated Freeze the base and add fresh dumplings when reheating.
Q How spicy is this going to be Should I tone down the curry paste
A That depends on you If you like mild use one tablespoon of paste start there and add more after tasting If you enjoy a kick go full two tablespoons or add chili flakes.
Q Can I make dumplings from scratch quickly
A Yes Use a simple filling like ground pork or veggies with a dash of soy sauce and garlic wrap in store bought wrappers then steam or pan fry before adding to soup if you want that extra homemade flex.
Q Do I need fresh ginger or is powdered okay
A Fresh ginger gives brightness and texture powdered is okay in a pinch but dial back the amount since it is more concentrated use about half of what fresh calls for.
Q Any tips for making this vegetarian friendly and filling
A Load up on hearty veg add tofu or chickpeas and use vegetable broth you will have a satisfying bowl that keeps you full for hours.
Final Thoughts
You made it this far which means you either love food or are very committed to dinner plans Good for you. This coconut curry soup with dumplings rewards patience and forgives shortcuts so you can enjoy big flavors without stress. Taste as you cook, keep your dumplings proud not sad and garnish like you own that cilantro.
Now go impress someone or yourself with your new culinary skills You have earned it and yes you can absolutely lick the spoon.
Print
Coconut Curry Soup with Dumplings
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy coconut curry soup with dumplings that’s easy to make and packed with flavor, perfect for lazy nights.
Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (400ml) coconut milk
- 4 cups vegetable broth
- 1 cup chopped vegetables (carrots, bell peppers, etc.)
- Salt and pepper, to taste
- 1 package dumplings (store bought or homemade)
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Add the red curry paste and mix well, cooking for a couple of minutes.
- Pour in the coconut milk and vegetable broth, stirring to combine and scraping the bottom of the pot.
- Add the chopped vegetables and bring the mixture to a simmer, cooking until veggies are tender but crisp, about 5-8 minutes.
- Season with salt and pepper to taste.
- Add the dumplings and cook according to package instructions until they float to the top.
- Serve hot garnished with fresh cilantro.
Notes
Avoid overcooking the dumplings and using low-quality coconut milk for the best results.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: coconut curry, soup, dumplings, easy recipe, vegetarian soup, quick meals
