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Bowl of quick coconut curry soup with dumplings, garnished with fresh herbs.

Quick Coconut Curry Soup with Dumplings - Alrightwithme

This quick and flavorful coconut curry soup features a rich, aromatic broth brimming with vegetables and tender, pillowy dumplings. It's an easy-to-make meal perfect for a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp Coconut oil
  • 1 medium Yellow onion chopped
  • 3 cloves Garlic minced
  • 1 tbsp Ginger grated
  • 2 tbsp Red curry paste
  • 4 cups Vegetable broth
  • 1 can Full-fat coconut milk (13.5 oz)
  • 1 tbsp Fish sauce
  • 1 tsp Brown sugar
  • 1 tbsp Lime juice
  • 2 medium Carrots sliced
  • 1 red Bell pepper sliced
  • 2 cups Baby spinach
Dumplings
  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 0.5 tsp Salt
  • 0.5 cup Milk
  • 2 tbsp Olive oil

Equipment

  • Large pot or Dutch oven
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

Soup
  1. Heat coconut oil in a large pot over medium heat, then sauté chopped onion until softened, about 3-5 minutes.
  2. Add minced garlic and grated ginger, cooking for another minute until fragrant. Stir in red curry paste and cook for 1 minute more.
  3. Pour in vegetable broth, coconut milk, fish sauce, and brown sugar; bring the mixture to a simmer.
  4. Add sliced carrots and bell pepper to the simmering soup and cook for about 5-7 minutes until tender-crisp.
  5. While the soup simmers, prepare the dumplings by whisking together flour, baking powder, and salt in a medium bowl.
  6. Stir in milk and olive oil until just combined to form a soft dough, being careful not to overmix.
  7. Drop small spoonfuls of dumpling dough into the simmering soup, spacing them out slightly.
  8. Cover the pot and let the dumplings cook for 10-12 minutes, or until they are puffed and cooked through.
  9. Stir in fresh lime juice and baby spinach, cooking just until the spinach wilts.
  10. Taste and adjust seasonings as needed before serving hot.

Notes

For extra heat, add a pinch of red pepper flakes with the curry paste.