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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
Cook Time 25 minutes
Total Time 40 minutes
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.