Description

This cozy, creamy coconut curry soup features fluffy dumplings that soak up a spicy, aromatic broth. It’s a comforting, one-pot meal perfect for rainy nights or anytime you need a bowl of soul-soothing goodness.

Ingredients

Scale

1 can (13.5 oz / 400ml) full-fat coconut milk
4 cups (950ml) vegetable broth (or chicken broth)
2–3 tablespoons red curry paste (or yellow/green for milder flavor)
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
1 medium onion, diced
2 carrots, peeled and sliced
1 red bell pepper, sliced
2 cups (about 2 oz / 60g) baby spinach
2 tablespoons low-sodium soy sauce
Juice of 1 lime
1 tablespoon brown sugar
1 tablespoon oil (for sautéing)
Optional: fresh cilantro or Thai basil for garnish
Optional: sliced chili for garnish
For the Dumplings:
1 cup (120g) all-purpose flour (or 1:1 gluten-free blend)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (120ml) coconut milk
2 tablespoons chopped fresh herbs (cilantro or parsley, optional)

Instructions

Prep all vegetables: dice onion, slice carrots and bell pepper, mince garlic, and grate ginger.
Heat 1 tablespoon oil in a large soup pot over medium heat. Add onion and sauté until soft and translucent, about 3 minutes. Add garlic and ginger, cooking for another minute until fragrant.
Stir in curry paste and cook for 1-2 minutes to release flavors.
Add coconut milk, vegetable broth, soy sauce, and brown sugar. Stir well, scraping up any bits from the bottom.
Add carrots and bell pepper. Bring to a gentle simmer and cook for 10-12 minutes, until veggies are tender.
While soup simmers, make dumpling dough: whisk together flour, baking powder, and salt in a bowl. Stir in coconut milk and herbs until just combined (do not overmix; dough will be sticky).
Stir spinach and lime juice into the soup. Taste and adjust seasoning as needed.
Drop spoonfuls (about 1 tablespoon each) of dumpling dough into the simmering soup. Cover and cook for 8-10 minutes, until dumplings puff up and float.
Ladle soup and dumplings into bowls. Garnish with fresh cilantro, extra lime, or sliced chili as desired.

Notes

For gluten-free dumplings, use a 1:1 gluten-free flour blend. Adjust curry paste to taste for spice level. Full-fat coconut milk gives the best texture. Add protein like tofu, chicken, or shrimp if desired. Dumplings are best when mixed gently and cooked with the lid on. Soup thickens as it sits; add extra broth to thin if needed. Leftovers keep well and can be frozen.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Asian-Inspired

Nutrition

Serving Size: About 1 1/2 cups sou
Calories: 320
Sugar: 6
Sodium: 850
Fat: 15
Saturated Fat: 11
Carbohydrates: 37
Fiber: 5
Protein: 9

Keywords: coconut curry soup, dumplings, vegetarian soup, comfort food, one pot, easy dinner, creamy soup, Thai-inspired, gluten-free option, meal prep