Description
A comforting and quick coconut curry soup featuring aromatic spices, creamy coconut milk, and fluffy dumplings. This easy-to-make soup combines rich, fragrant curry flavors with tender greens and homemade dumplings for a warming and satisfying meal perfect for any day of the week.
Ingredients
Scale
For the Soup:
- 1 tbsp coconut oil (or olive oil)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 tbsp red curry paste (or yellow curry paste)
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth (or chicken broth)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp coriander (optional)
- Salt and pepper, to taste
- Juice of 1 lime
- 1–2 cups baby spinach (or kale for a heartier green)
- Optional: Fresh cilantro and chili flakes for garnish
For the Dumplings:
- 1 cup all-purpose flour (or chickpea flour for gluten-free)
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp coconut oil (melted) or butter
- ½ cup coconut milk (or regular milk)
- 1 tbsp chopped cilantro (optional, for extra flavor)
- 1 tsp garlic powder or ½ tsp ground ginger (optional)
Instructions
- Sauté the aromatics: In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for about 4-5 minutes, until softened and golden. Add the garlic and ginger, and sauté for another 1-2 minutes, until fragrant.
- Add the curry paste and spices: Stir in the red curry paste, turmeric, cumin, and coriander (if using). Cook for about 1 minute, allowing the paste and spices to bloom and release their fragrance.
- Add liquids: Pour in the coconut milk, vegetable broth, and soy sauce. Stir everything together and bring the soup to a simmer. Let it cook for about 5-7 minutes to let the flavors meld. Taste and adjust seasoning with salt, pepper, and a splash of soy sauce if needed.
- Add the greens: Stir in the spinach (or kale), and cook for another 2-3 minutes, just until the leaves are wilted. Add a squeeze of lime juice to brighten the flavors.
- Prepare the dumpling dough: In a medium bowl, whisk together the flour, baking powder, and salt. Add the melted coconut oil (or butter) and coconut milk, and mix until combined into a dough. The dough should be soft but not too sticky. If it’s too sticky, add a bit more flour; if it’s too dry, add a splash more coconut milk.
- Shape the dumplings: Using your hands or a spoon, form small dumplings about 1 inch in diameter. You should have around 12-14 dumplings.
- Add the dumplings to the soup and cook: Gently drop the dumplings into the simmering soup. Cover the pot with a lid, and let them cook for about 10 minutes, or until the dumplings have puffed up and are cooked through. You can test one by cutting it open to make sure it’s cooked all the way through.
- Finish and serve: Ladle the soup into bowls, making sure to get a few dumplings in each serving. Garnish with fresh cilantro and chili flakes, if desired.
Notes
- You can add tofu cubes or shredded chicken to the soup before adding the dumplings for extra protein.
- For more heat, add sriracha or fresh chili to the soup.
- Leftovers tend to thicken as dumplings absorb broth; add a splash of broth when reheating.
- Substitute chickpea flour and tamari for a gluten-free version.
- Use kale instead of spinach for a heartier green.
