Coconut Curry Soup with Dumplings – A Flavor-Packed, Comforting Bowl of Creamy Warmth

Coconut Curry Soup with Dumplings is the perfect combination of bold flavor, creamy richness, and comforting texture. If you love cozy soups that feel nourishing, vibrant, and satisfying all at once, this recipe delivers everything you want in a single bowl. A silky coconut curry broth infused with ginger, garlic, and red curry paste surrounds soft, tender dumplings that puff up beautifully as they simmer. Fresh vegetables bring brightness and color, making each bite hearty, warm, and full of depth.

This soup is the ideal blend of Southeast Asian-inspired flavors with classic dumpling comfort. It’s rich without being heavy, bold without overpowering, and incredibly simple to make. Whether you’re craving something warm on a cold night or want a meal that feels nurturing and balanced, this soup is a true crowd-pleaser.

Let’s explore the flavors and techniques that make this recipe so irresistible.

Why Coconut Curry Soup with Dumplings Is So Good

✓ A creamy, aromatic coconut curry broth

Ginger, garlic, curry paste, broth, and coconut milk combine into a beautifully layered base.

✓ Homemade dumplings that simmer to perfection

They’re fluffy, tender, and soak up all the curry goodness.

✓ Packed with vegetables

Carrots, bok choy, onions, and herbs add freshness and color.

✓ One pot convenience

Both the soup and dumplings cook together, making cleanup effortless.

✓ Deliciously flexible

Add chicken, shrimp, tofu, or extra veggies to customize your bowl.

Ingredients

For the Soup

• 1 tablespoon coconut oil or olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 carrots, sliced
• 2 tablespoons red curry paste
• 4 cups chicken or vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 2 cups chopped bok choy or spinach
• Salt and pepper to taste
• Fresh cilantro for garnish

For the Dumplings

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup warm water

Instructions

1. Make the dumpling dough

In a bowl, mix flour, baking powder, and salt. Add warm water slowly, stirring until dough forms. Knead lightly until smooth. Set aside.

2. Sauté aromatics

Heat oil in a large pot over medium heat. Add onion and sauté 3–4 minutes. Add garlic and ginger and cook 1 minute.

3. Add curry paste

Stir in red curry paste, mixing until fragrant and incorporated with the aromatics.

4. Add carrots and broth

Add sliced carrots and pour in broth. Stir well and bring to a simmer.

5. Add coconut milk

Pour in coconut milk and soy sauce. Stir until the broth becomes creamy and uniform.

6. Form dumplings

Pinch off small pieces of dough and roll into loose, rustic dumpling balls.

7. Drop dumplings into soup

Gently drop dumplings into the simmering soup. Cover and cook 10–12 minutes until dumplings puff and become tender.

8. Add greens

Stir in bok choy or spinach and simmer for 3–4 minutes until wilted.

9. Add lime & season

Stir in lime juice and taste the soup. Add salt and pepper as needed.

10. Serve

Ladle soup into bowls and garnish with cilantro.

Coconut Curry Soup with Dumplings

A creamy, aromatic coconut curry soup filled with vegetables and tender homemade dumplings, simmered to perfection in one pot.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Dinner, Soup

Cuisine: Asian-Inspired

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Soup

• 1 tbsp coconut oil or olive oil
• 1 onion diced
• 3 cloves garlic minced
• 1 tbsp ginger grated
• 2 carrots sliced
• 2 tbsp red curry paste
• 4 cups chicken or vegetable broth
• 14 oz coconut milk
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 2 cups bok choy or spinach chopped
• salt and pepper to taste

Dumplings

• 1 cup all-purpose flour
• 1 tsp baking powder
• 0.5 tsp salt
• 0.5 cup warm water

Equipment

• Large pot
• Mixing bowl
• Knife
• Wooden spoon

Method

 

1. Combine flour, baking powder, and salt. Add warm water to form dumpling dough and set aside.
2. Sauté onion in oil, then add garlic and ginger.
3. Stir in curry paste, then add carrots and broth. Bring to a simmer.
4. Add coconut milk and soy sauce, stirring to combine.
5. Form small dumplings and drop into simmering soup. Cook 10–12 minutes.
6. Add bok choy or spinach, simmer until wilted, and stir in lime juice.
7. Taste, adjust seasoning, and serve hot with cilantro.

Notes

Add chili oil for extra heat or lemongrass for brightness.

Tips for Perfect Coconut Curry Soup with Dumplings

Don’t overmix dumpling dough

Gentle mixing creates soft, fluffy dumplings.

Simmer, don’t boil hard

This ensures dumplings cook evenly without falling apart.

Use full-fat coconut milk

It delivers the richest flavor and creamiest texture.

Taste and adjust at the end

Curry pastes vary in salt and heat—taste before adding extra seasoning.

Slice vegetables evenly

This helps everything cook at the same pace.

Variations

Chicken Coconut Curry Soup with Dumplings

Add shredded chicken or sautéed chicken pieces.

Shrimp Curry Dumpling Soup

Add shrimp during the last 5 minutes of cooking.

Vegan Coconut Curry Soup

Use veggie broth, omit animal protein, and add tofu.

Spicy Version

Add chili oil, Thai chiles, or extra curry paste.

Extra Vegetable Soup

Include mushrooms, zucchini, bell peppers, or sweet potatoes.

Serving Suggestions

• Serve with toasted naan
• Add a squeeze of extra lime
• Top with crushed peanuts
• Pair with a crunchy salad

Storage

• Fridge: 3 days
• Reheat: Warm on low heat; add a splash of water to loosen the broth
• Freezing: Not ideal because dumplings may soften too much