Description
This vibrant Coconut Curry Soup with Dumplings is a comforting Thai-inspired fusion dish featuring a rich, creamy coconut curry broth filled with mushrooms, carrots, and leafy greens. Soft, fluffy dumplings add body and texture, making it a satisfying vegetarian meal that can easily be made vegan with plant-based milk. Perfect for a cozy dinner, this soup balances spicy, sweet, and tangy flavors with wholesome ingredients.
Ingredients
Scale
For the Soup:
- 1 tablespoon coconut oil or vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 (13.5 oz) can full-fat coconut milk
- 4 cups vegetable or chicken broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 cup baby spinach or bok choy
- Juice of ½ lime
- Salt and pepper to taste
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 2 tablespoons chopped cilantro or green onions
- ½ cup coconut milk (or regular milk)
Instructions
- Heat Oil and Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the diced onion and cook until softened and translucent, about 3 to 4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Add Spices and Curry Paste: Stir in the red curry paste and ground turmeric, coating the onions thoroughly. Toast the spices for 1 minute to release their aromas.
- Add Liquids and Seasonings: Pour in the coconut milk and vegetable or chicken broth. Stir to combine, then add the soy sauce or tamari and brown sugar. Bring the soup to a gentle simmer.
- Add Vegetables: Add the sliced mushrooms and shredded carrots to the simmering soup. Cook for 5 to 7 minutes, or until the vegetables become tender.
- Prepare Dumpling Dough: While the soup simmers, in a separate bowl, combine the all-purpose flour, baking powder, salt, garlic powder, and chopped cilantro or green onions. Stir in the coconut milk until a sticky dough forms.
- Cook Dumplings: Drop spoonfuls (about 1 tablespoon each) of the dumpling dough into the simmering soup. Cover the pot and cook on low heat for 10 to 12 minutes, until the dumplings have puffed up and are cooked through.
- Finish Soup: Stir the baby spinach or bok choy and lime juice into the soup. Season with salt and pepper to taste.
- Serve: Ladle the soup and dumplings into bowls. Garnish with extra herbs or chili flakes if desired, and serve hot.
Notes
- For extra heat, increase the amount of red curry paste or add sliced fresh chilies.
- Make the dumplings gluten-free by substituting all-purpose flour with a 1:1 gluten-free flour blend.
- Boost the protein by adding cooked shredded chicken or tofu into the soup before serving.
- If you prefer vegan, ensure the broth used is vegetable-based and milk is plant-based.
