I love to make Coconut Curry Soup with Dumplings when the weather turns cool. This soup is warm, creamy, and quick to make. I share easy tips so you can make it at home and feel proud of the bowl you serve.
Your Ingredients List
- 1 can coconut milk
- 4 cups vegetable broth
- 2 tablespoons curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 2 cups baby spinach
- 1 package dumplings (store-bought or homemade)
- Salt and pepper to taste
- Fresh cilantro for garnish
My Go-To Equipment
I keep things simple. I use a big heavy pot so the soup cooks evenly and does not stick. I like a sharp knife and a good cutting board for chopping vegetables fast. I use a wooden spoon to stir and a ladle to serve. A simple colander helps if I rinse anything. If I make dumplings from scratch, I use a small bowl and a rolling pin. These tools help me make the soup without stress.
The Simple Steps to Follow
- Heat a large pot and add a splash of oil.
- Sauté the onion, garlic, and ginger until they smell good.
- Stir in the curry paste and cook for one minute.
- Pour in the vegetable broth and coconut milk and stir well.
- Add the carrots and bell peppers and simmer for ten minutes.
- Add the dumplings and cook as the package says.
- Stir in the baby spinach until it wilts.
- Taste and add salt and pepper as you like.
- Garnish the soup with fresh cilantro and serve hot.
Healthy Twists on a Classic
I like to make small changes to make the soup more healthy or to match what is in my fridge. I swap the regular dumplings for whole grain or vegetable dumplings when I want more fiber. I add extra greens like kale or bok choy for more vitamins. I sometimes use low sodium broth to cut the salt. If I want more protein, I add cooked white beans or a bit of tofu near the end. For a lighter version I use less coconut milk and more broth.
If you like hearty bowls, you might enjoy a different take on soup that blends sweet and savory, such as potato soup with lentils, creamy, hearty, and budget friendly, which uses similar ideas like thick broth and soft veg.
Serving Suggestions From My Table
I like to set out small dishes when I serve this soup. Extra lime wedges brighten the bowl. A small dish of chili oil lets guests add heat. Warm flatbread or a slice of crusty bread works well to soak the broth. If you want a more filling meal, add a side of rice or noodles. For a fun twist, serve with a plate of steamed greens or a simple salad.
When I want to pair this soup with another comfort soup, I reach for a cozy pasta-style bowl like the sausage tortellini soup with spinach for a heartier table spread.
Getting It Just Right
I always taste as I go. The curry paste can vary in salt and heat, so I add it slowly and taste. If the soup needs more acid, I add a squeeze of lime or a splash of rice vinegar. If it needs more depth, I stir in a teaspoon of soy sauce or fish sauce. Watch the dumplings so they do not overcook and turn too soft. Spinach wilts fast, so add it last and cook only until soft.
How to Store Leftovers
I cool the soup to room temperature before I store it. I put it in an airtight container in the fridge for up to three days. If the dumplings soak up too much broth, I reheat on the stove with a splash of broth or water to thin it. You can freeze the soup without the dumplings for up to three months. Thaw in the fridge overnight and reheat slowly. If you freeze with dumplings, note the texture can change and get softer.
Enjoy Every Moment
I make this soup on nights when I want calm and comfort. The aroma of coconut and curry fills my kitchen and makes us slow down. I talk to my family while it cooks and we laugh about small things. That is what food does for me. It brings us close and gives us time to share.
A Few Common Questions
How long do the dumplings take to cook in Coconut Curry Soup with Dumplings?
Most store dumplings take about five to ten minutes to cook in simmering broth. I add them when the carrots are just tender and follow the package time. If you use frozen dumplings, give them a few extra minutes and watch for when they float and feel firm.
Can I make Coconut Curry Soup with Dumplings vegan or gluten free?
Yes. Use a curry paste that is vegan and gluten free and pick dumplings that match your diet. Many store dumplings are vegan and gluten free now. Use tamari instead of soy sauce and check labels on any added sauces. I also use more vegetables and beans to keep it filling.
How spicy is Coconut Curry Soup with Dumplings and can I adjust the heat?
The heat depends on the curry paste you buy. I start with less and add more to taste. You can add chili flakes or a dash of chili oil at the table so guests can control the spice. If the soup gets too hot, add a bit more coconut milk or a squeeze of lime to balance the heat.
Print
Coconut Curry Soup with Dumplings
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm, creamy coconut curry soup loaded with vegetables and served with dumplings. Perfect for cool weather comfort.
Ingredients
- 1 can coconut milk
- 4 cups vegetable broth
- 2 tablespoons curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 2 cups baby spinach
- 1 package dumplings (store-bought or homemade)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat a large pot and add a splash of oil.
- Sauté the onion, garlic, and ginger until fragrant.
- Stir in the curry paste and cook for one minute.
- Pour in the vegetable broth and coconut milk and stir well.
- Add the carrots and bell peppers and simmer for ten minutes.
- Add the dumplings and cook according to the package instructions.
- Stir in the baby spinach until it wilts.
- Taste and adjust with salt and pepper as needed.
- Garnish with fresh cilantro and serve hot.
Notes
For a healthier twist, consider using whole grain or vegetable dumplings, adding extra greens, or reducing coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: coconut curry, soup, dumplings, vegetarian, easy recipe