Description
This Coconut Curry Soup with Dumplings recipe is a comforting and flavorful dish that combines the richness of coconut milk with the aromatic spices of red curry, turmeric, and coriander. The addition of fresh vegetables and fluffy coconut dumplings makes this soup a satisfying meal on its own.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 cups vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 cup sliced carrots
- 1 cup snow peas or green beans
- 1/2 cup chopped red bell pepper
- Fresh cilantro for garnish
For the dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons chopped scallions
- 1/2 cup coconut milk
Instructions
- Main Soup: In a large pot, heat coconut oil over medium heat. Add onion, garlic, and ginger; cook until soft. Stir in red curry paste, turmeric, and coriander. Pour in broth, coconut milk, soy sauce, lime juice, and sugar. Add carrots, bell pepper, and snow peas; simmer until tender.
- For the dumplings: Whisk flour, baking powder, and salt. Stir in scallions, then add coconut milk to form a dough. Drop spoonfuls into the soup, cover, and simmer for 10–12 minutes.
- Serve hot, garnished with cilantro.
Notes
- For extra heat, add chili flakes or sliced fresh chili.
- Substitute soy sauce with tamari for a gluten-free version.
- Add tofu or shredded chicken for additional protein if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7g
- Sodium: 640mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
