Description
This Cozy Coconut Curry Soup with Dumplings is a warm and flavorful Asian-inspired vegetarian soup featuring a rich coconut milk base infused with red curry paste, fresh ginger, and garlic. Tender carrots and leafy greens add texture and nutrients, while soft, fluffy dumplings cooked right in the simmering soup make it a satisfying meal perfect for cooler days or anytime you crave comforting flavors.
Ingredients
Scale
For the soup:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 (13.5-ounce) can full-fat coconut milk
- 3 cups vegetable or chicken broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- 1 cup carrots, sliced
- 1 cup baby spinach or chopped kale
- 1 tablespoon lime juice
- Salt to taste
For the dumplings:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 1/2 cup coconut milk
Instructions
- Sauté aromatics: In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add curry paste and liquids: Stir in the red curry paste and cook for 1 minute to evenly coat the aromatics. Pour in the full-fat coconut milk and broth, then mix in the soy sauce and brown sugar. Add the sliced carrots and bring the mixture to a gentle simmer.
- Prepare dumpling batter: While the soup simmers, combine the all-purpose flour, baking powder, salt, and chopped cilantro in a mixing bowl. Stir in the coconut milk just until combined, being careful not to overmix.
- Cook dumplings in soup: When the carrots are nearly tender, about 10 to 12 minutes, drop spoonfuls (about 1 tablespoon each) of dumpling batter into the simmering soup. Cover the pot and let the dumplings cook for 10 to 12 minutes without lifting the lid to ensure they steam properly.
- Finish the soup: Remove the lid, stir in the baby spinach or kale along with the lime juice, and simmer for another 2 minutes until the greens have wilted. Taste and adjust the seasoning with salt or additional lime juice as desired. Serve hot.
Notes
- For a spicier kick, add a dash of chili garlic sauce or sriracha.
- To make gluten-free dumplings, use a 1:1 gluten-free flour blend instead of all-purpose flour.
- This soup stores well in the refrigerator for 2 to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
