Simple Coconut Curry Soup With Dumplings (Printer-friendly)

Aromatic coconut curry broth with vegetables and tender dumplings. Perfect cozy meal ready in under an hour.

# What You'll Need:

→ Soup Base

01 - 1 tablespoon vegetable oil
02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons yellow curry powder
06 - 1 teaspoon ground turmeric
07 - 1 medium carrot, sliced
08 - 1 red bell pepper, diced
09 - 1 medium zucchini, diced
10 - 1 (14 oz) can coconut milk, full-fat preferred
11 - 4 cups vegetable broth
12 - 2 tablespoons soy sauce or tamari
13 - 1 tablespoon lime juice
14 - 1 teaspoon sugar
15 - Salt and black pepper to taste

→ Dumplings

16 - 1 cup all-purpose flour or gluten-free flour blend
17 - 1 1/2 teaspoons baking powder
18 - 1/2 teaspoon salt
19 - 2 tablespoons chopped fresh cilantro
20 - 1/2 cup milk or coconut milk
21 - 2 tablespoons vegetable oil

→ Garnishes

22 - Chopped fresh cilantro
23 - Lime wedges
24 - Sliced green onions
25 - Red chili flakes

# How to Prepare:

01 - Heat vegetable oil in a large pot over medium heat. Sauté onion until translucent, about 3 minutes.
02 - Stir in garlic and ginger; cook for 1 minute until fragrant.
03 - Add curry powder and turmeric. Cook for 30 seconds to release aromatic oils.
04 - Add carrot, bell pepper, and zucchini. Sauté for 2–3 minutes until slightly softened.
05 - Pour in coconut milk and vegetable broth. Stir in soy sauce, lime juice, sugar, salt, and pepper. Bring to a gentle boil.
06 - In a bowl, whisk together flour, baking powder, salt, and cilantro. Add milk and oil, mixing gently until just combined. Do not overmix.
07 - Once soup is boiling, reduce heat to a simmer. Drop spoonfuls (about 1 tablespoon each) of dumpling batter into the simmering liquid.
08 - Cover the pot and simmer for 12–15 minutes until dumplings are puffed and cooked through. Do not lift the lid during cooking.
09 - Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, lime wedges, green onions, and chili flakes if desired.

# Expert Advice:

01 -
  • The dumplings soak up all that fragrant curry broth while staying impossibly light inside
  • It comes together in under an hour but tastes like it simmered all afternoon
  • You can customize the vegetables based on whatever is wilting in your crisper drawer
  • The coconut milk creates such a luxurious texture without needing any cream
02 -
  • Resist the urge to peek at the dumplings while they cook—every time you lift the lid, you lose the steam that makes them rise
  • The dumpling batter should be sticky and shaggy, not smooth like cookie dough
  • If your soup seems too thick, add a splash more broth before dropping in the dumplings
03 -
  • Use a cookie scoop instead of a spoon for evenly sized dumplings that cook at the same rate
  • Warm your milk before adding it to the flour mixture—it activates the baking powder more effectively
  • Let your soup cool slightly before tasting for seasoning—heat masks saltiness

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