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–+ servings
Coconut Curry Soup with Dumplings

Cozy Coconut Curry Soup with Dumplings for Ultimate Comfort

This Coconut Curry Soup with Dumplings blends creamy coconut milk and vibrant vegetables, creating a comforting, healthy meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian, Indian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can be replaced with coconut oil or vegetable oil.
  • 1 medium Onion Shallots can be used for a milder flavor.
  • 3 cloves Garlic Garlic powder can be used in a pinch.
  • 1 tablespoon Fresh Ginger Ground ginger can be used, but fresh is preferred for flavor.
  • 2 tablespoons Curry Powder Homemade spice blends of cumin, coriander, and ginger can be made if unavailable.
  • 1 teaspoon Turmeric Curry powder can provide similar color without turmeric.
  • 1 can Full-fat Coconut Milk Yields the richest flavor.
  • 4 cups Vegetable Broth Chicken broth for a non-vegetarian option.
  • 2 medium Carrots Parsnips can also offer sweetness.
  • 1 medium Potato Russet or Yukon Gold potatoes are best.
  • 2 cups Spinach Kale or Swiss chard can be used.
  • 2 tablespoons Soy Sauce Use tamari for gluten-free option.
  • to taste Salt Adjust to taste as necessary.
  • to taste Black Pepper White pepper for a milder flavor.
For the Dumplings
  • 2 cups All-Purpose Flour Gluten-free flour blend for gluten-free dumplings.
  • 2 teaspoons Baking Powder Necessary for fluffiness; no substitute recommended.
  • 1 cup Water Adjust the amount for consistency.
  • 1/4 cup Fresh Cilantro Fresh parsley can be used for a different flavor.

Equipment

  • Large pot
  • Mixing bowl
  • Spoon

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for about 5 minutes.
  2. Next, stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook for 1 minute.
  3. Sprinkle in 2 tablespoons of curry powder and 1 teaspoon of turmeric, stirring to combine. Allow the spices to toast for 1-2 minutes.
  4. Pour in 1 can of full-fat coconut milk and 4 cups of vegetable broth into the pot. Stir well and bring to a gentle simmer.
  5. Add 2 diced carrots and 1 cubed potato to the soup and simmer for 15 minutes.
  6. Mix 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt in a bowl. Gradually add about 1 cup of water.
  7. Stir in 2 cups of chopped spinach, alongside 2 tablespoons of soy sauce, and season with salt and black pepper to taste.
  8. Drop dollops of the dumpling dough into the simmering soup. Cover the pot and steam for 10-12 minutes.
  9. Taste your soup for seasoning adjustments and ladle it into bowls. Garnish each serving with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 7gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This Coconut Curry Soup with Dumplings can be customized with favorite veggies or proteins, or served alongside crusty bread or over rice.

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