Simple Coconut Curry Soup (Printable version)
Creamy coconut curry soup with tender dumplings, ready in 45 minutes.
# What you need:
→ Soup Base
01 - 1 tablespoon vegetable oil
02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons yellow curry powder
06 - 1 teaspoon ground turmeric
07 - 1 medium carrot, sliced
08 - 1 red bell pepper, diced
09 - 1 medium zucchini, diced
10 - 1 (14 oz) can coconut milk, full-fat preferred
11 - 4 cups vegetable broth
12 - 2 tablespoons soy sauce or tamari
13 - 1 tablespoon lime juice
14 - 1 teaspoon sugar
15 - Salt and black pepper to taste
→ Dumplings
16 - 1 cup all-purpose flour or gluten-free flour blend
17 - 1 1/2 teaspoons baking powder
18 - 1/2 teaspoon salt
19 - 2 tablespoons chopped fresh cilantro
20 - 1/2 cup milk or coconut milk
21 - 2 tablespoons vegetable oil
→ Garnishes
22 - Chopped fresh cilantro
23 - Lime wedges
24 - Sliced green onions
25 - Red chili flakes
# How to make it:
01 - Heat vegetable oil in a large pot over medium heat. Add onion and sauté until translucent, about 3 minutes. Stir in garlic and ginger, cooking for 1 minute until fragrant.
02 - Add curry powder and turmeric to the pot. Cook for 30 seconds, stirring constantly to release the aromatic oils and prevent burning.
03 - Add carrot, bell pepper, and zucchini to the pot. Sauté for 2-3 minutes until vegetables begin to soften slightly.
04 - Pour in coconut milk and vegetable broth. Stir in soy sauce, lime juice, sugar, salt, and pepper. Bring mixture to a gentle boil, stirring occasionally to combine flavors.
05 - In a medium bowl, whisk together flour, baking powder, salt, and cilantro. Add milk and oil, mixing gently with a spoon until just combined. Do not overmix—a few lumps are acceptable.
06 - Once soup reaches a boil, reduce heat to a steady simmer. Drop rounded spoonfuls (approximately 1 tablespoon each) of dumpling batter directly into the simmering liquid, spacing them evenly.
07 - Cover pot tightly and simmer for 12-15 minutes without lifting the lid. Dumplings should be puffed and cooked through. Taste soup and adjust seasoning with salt and pepper as needed.
08 - Ladle hot soup into bowls, ensuring each portion receives 2-3 dumplings. Garnish with fresh cilantro, lime wedges, green onions, and chili flakes if desired.
# Expert tips:
01 -
- The way coconut milk transforms simple vegetables into something luxurious and restaurant worthy
- Dumplings that cook right in the soup, soaking up all that spiced broth like little flavor sponges
- Ready in under an hour but tastes like it simmered all afternoon
02 -
- The dumpling batter should be thick and sticky, like cookie dough, so it holds its shape when dropped into hot liquid
- Resist the urge to check on the dumplings while they steam because lifting the lid lets out the heat they need to puff properly
- Leftovers reheat beautifully, though the dumplings will absorb more broth and become incredibly tender almost like soft noodles
03 -
- If your soup seems too thick after adding dumplings, splash in more broth because they continue absorbing liquid as they sit
- Fresh curry powder makes a massive difference, so treat yourself to a new small jar rather than using that one that's been in your cupboard for years