Simple Coconut Curry Soup with Dumplings
A cozy, weeknight-friendly coconut curry soup that’s creamy, bright, and satisfying, featuring soft dumplings and an array of vegetables.
Ingredients
Soup Base
- 1 can coconut milk Creamy and naturally sweet.
- 2 cups vegetable broth Use low-sodium if desired.
- 2 tablespoons red curry paste Adjust quantity for desired spiciness.
- 1 cup vegetables (such as bell peppers, carrots, and broccoli) Feel free to experiment with different vegetables.
- 1 cup dumplings (store-bought or homemade) Use frozen or fresh based on preference.
- 1 tablespoon soy sauce Substitute with tamari for gluten-free.
- 1 teaspoon ginger (grated) Freshly grated for best flavor.
- 1 tablespoon lime juice Freshly squeezed is ideal.
Garnish
- to taste Fresh cilantro Use for garnish before serving.
Instructions
Prepare the Soup Base
- In a large pot over medium heat, combine coconut milk, vegetable broth, and red curry paste. Stir well to dissolve the paste.
- Continue mixing until the mixture is smooth, about 2-3 minutes.
Add Vegetables
- Add the vegetables and ginger, and bring the mixture to a simmer. Cook for about 5-7 minutes until vegetables are tender.
Cook Dumplings
- Gently add the dumplings to the soup and cook according to the dumpling package instructions.
- If using homemade dumplings, drop them in and typically cook for 6-8 minutes.
Finish the Soup
- Stir in soy sauce and lime juice, and adjust seasoning to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Make-ahead: the soup (without dumplings) keeps well in the fridge for 3–4 days. Add dumplings right before reheating to avoid sogginess. Storage: cool completely and store in airtight containers — it freezes okay, but the texture of veggies may change slightly. Reheat gently on the stovetop or in the microwave.