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Quick Coconut Curry Soup with Dumplings

Quick coconut curry soup with dumplings in a white bowl garnished with fresh cilantro and lime wedge
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A vibrant and creamy coconut curry soup filled with fresh vegetables and topped with soft, fluffy homemade dumplings. A complete one-pot meal ready in 30 minutes.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cups vegetable broth
  • 1 cup broccoli florets, cut into small pieces
  • 1 red bell pepper, diced
  • 1 cup snap peas, trimmed
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk or non-dairy milk
  • 2 tablespoons melted butter or neutral oil
  • Fresh cilantro, chopped, for serving
  • Lime wedges, for serving
  • Red pepper flakes, optional

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
  2. Add minced garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant.
  3. Stir in the red curry paste and cook for 1 minute, pressing it into the oil to bloom the spices.
  4. Pour in the coconut milk and vegetable broth. Whisk until the curry paste is fully dissolved. Bring to a gentle simmer over medium heat, about 2 to 3 minutes.
  5. In a medium bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined. Do not overmix – a few lumps are fine.
  6. Add broccoli florets, red bell pepper, and snap peas to the simmering soup. Cook for 3 to 4 minutes until tender-crisp.
  7. Stir in soy sauce and lime juice. Taste and season with salt and pepper.
  8. Drop heaping spoonfuls of dumpling batter onto the surface of the gently simmering soup. Cover and cook for 5 to 7 minutes without lifting the lid until dumplings are fluffy and spring back when pressed lightly.
  9. Ladle into bowls and garnish with fresh cilantro, a squeeze of lime, and red pepper flakes if desired.

Notes

  • Do not overmix the dumpling batter. Stir only until dry streaks disappear for the fluffiest result.
  • Keep the soup at a gentle simmer, not a hard boil, when adding the dumplings and keep the lid on the entire time.
  • For a gluten-free version, use a certified 1-to-1 gluten-free flour blend and tamari instead of soy sauce.
  • Add shredded rotisserie chicken or canned chickpeas at Step 6 for extra protein.
  • Freeze the soup base without dumplings for up to 3 months. Make fresh dumplings when reheating for best texture.

Nutrition

Find it online: https://www.benefitiany.com/coconut-curry-soup-with-dumplings/