A warm bowl of coconut curry soup studded with soft dumplings is the kind of comfort food that feels both exotic and utterly homey. Creamy coconut milk and aromatic curry paste make the broth fragrant and silky, while the dumplings add bite and substance—perfect for a rainy weeknight or whenever you want something soothing and quick. If you enjoy brothy comfort soups with a pasta-y dumpling twist, try this chicken tortellini soup for another cozy option.
Why you’ll love this dish
This soup hits a lot of satisfying marks: it’s fast to make, easy to customize, vegetarian-friendly as written, and substantial enough for a main course thanks to the dumplings. The coconut milk softens the curry’s heat and gives the broth a lush texture, while fresh ginger and garlic keep the flavor bright.
“Exactly the kind of bowl I crave after a long day—rich, cozy, and just the right amount of spice.” — a reader’s quick take
Make it for weeknight dinners, casual dinner parties, or when you want something kid-friendly but flavorful. It’s also forgiving: swap vegetables, adjust spice, or add protein without derailing the result.
How this recipe comes together
Start by building flavor in the pot: sauté aromatics in coconut oil, then bloom the curry paste to deepen its taste. Add broth and coconut milk to form a creamy base, simmer the vegetables until tender, and finish by gently cooking dumplings in the simmering broth. A handful of spinach at the end brightens the bowl. Total hands-on time is low; most of the time is gentle simmering.
What you’ll need
- 1 tablespoon coconut oil (sub: neutral oil + a splash of coconut milk for flavor)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger in a pinch)
- 2 tablespoons curry paste (red or yellow; adjust to taste)
- 4 cups vegetable broth (or chicken broth if not vegan)
- 1 (13–14 oz) can coconut milk
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- Salt and pepper to taste
- Dumplings (store-bought or homemade; see tips below for timing)
- Fresh cilantro for garnish
Notes: For a gluten-free version, use GF dumplings or omit them and serve the soup over rice. If you prefer more protein, add cubed tofu or shredded cooked chicken.
Step-by-step instructions
- Heat 1 tablespoon coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Stir occasionally so it softens evenly.
- Add the minced garlic and grated ginger. Cook for about 1 minute until fragrant—don’t let the garlic brown.
- Stir in 2 tablespoons curry paste and cook for 2–3 minutes to bloom the spices. Scrape the bottom of the pot so nothing sticks.
- Pour in 4 cups vegetable broth and the can of coconut milk. Bring the mixture up to a gentle simmer.
- Add the sliced carrots, chopped bell peppers, and sliced mushrooms. Simmer for 10–15 minutes, until the carrots are tender when pierced with a fork.
- Season with salt and pepper to taste—start light and adjust after the dumplings cook.
- Gently add the dumplings to the simmering broth and cook according to the package instructions (or your dumpling recipe). If using frozen dumplings, they typically take about 6–8 minutes; fresh ones usually 4–6 minutes. Avoid vigorous boiling so dumplings don’t fall apart.
- Once dumplings are cooked, stir in the spinach and let it wilt—about 30–60 seconds.
- Ladle soup into bowls and garnish with fresh cilantro. Serve hot.
Best ways to enjoy it
Serve the soup in deep bowls so dumplings and broth come together in every spoonful. Pair with a crisp side salad, a wedge of lime, or toasted naan for soaking up the broth. For an intentionally heartier spread, serve alongside a light, complementary soup such as the classic ginger garlic chicken noodle soup when hosting a comfort-food themed dinner.
Finishing touches: a squeeze of lime, a drizzle of chili oil, or a sprinkle of toasted peanuts adds complexity and texture.
Storage and reheating tips
- Refrigerator: Store cooled soup in airtight containers for up to 3–4 days. Dumplings soaked in broth will become softer over time.
- Freezing: For best texture, freeze the soup base (without dumplings) for up to 3 months. Thaw overnight in the fridge and reheat gently. Dumplings can be frozen separately on a tray and added when reheating if you want to preserve texture.
- Reheating: Warm soup gently on the stovetop over low–medium heat to avoid curdling the coconut milk. If thicker consistency is desired after refrigeration, add a splash of broth while reheating and stir until smooth.
- Food safety: Don’t leave soup at room temperature longer than two hours. Reheat to at least 165°F (74°C) before serving.
Helpful cooking tips
- Bloom the curry paste: Frying the paste briefly in oil concentrates its flavor—don’t skip this step.
- Keep the simmer gentle once coconut milk is added; high heat can separate it.
- If dumplings are store-bought, check the package for exact timing. Add them toward the end so vegetables aren’t overcooked.
- Taste and adjust salt near the end; coconut milk mutes saltiness and flavors shift as the soup cools slightly.
- Make-ahead shortcut: Prepare the broth and vegetables a day ahead, then reheat and drop in fresh dumplings when serving.
Creative twists
- Protein boost: Add shredded cooked chicken, bite-sized tofu, or prawns (add near the end to avoid overcooking).
- Veggie swaps: Use zucchini, baby bok choy, or sweet potato instead of or in addition to the listed vegetables.
- Spice and tang: Stir in fish sauce for umami, lime juice for brightness, or a spoonful of peanut butter for a Thai-inspired twist.
- Dumpling variations: Use pork, vegetable, or cheese-filled dumplings depending on preference; for gluten-free, use rice flour wrappers or omit them and serve over jasmine rice.
- Make it heartier: Add cooked rice noodles or broken udon for a noodle-dumpling hybrid bowl.
Common questions
Q: How long does this soup take from start to finish?
A: Active prep time is about 10–15 minutes (chopping, grating). Simmering the vegetables and cooking dumplings adds 15–20 minutes, so plan about 30–40 minutes total.
Q: Can I make this vegan?
A: Yes—the recipe as written is vegan if you use vegetable broth and vegan dumplings. Check dumpling fillings and wrappers for egg or dairy.
Q: Will the dumplings get mushy if I store leftovers?
A: They will soften over time. For firmer texture, store dumplings separately or freeze them and cook fresh when you reheat the soup.
Q: Can I substitute curry paste with curry powder?
A: You can, but curry paste provides intensified, layered flavor and oil that helps bloom spices. If using curry powder, start with 1–2 teaspoons and adjust, and finish with a small pinch of sugar or a squeeze of lime to round the flavor.
Q: Is this soup spicy?
A: Spiciness depends on the curry paste chosen. Red curry tends to be hotter than yellow. Start with 1 tablespoon of paste and increase to taste.
If you want recipe ideas similar in comfort and technique, the internal links above point to two good examples to explore.
Print
Coconut Curry Soup with Dumplings
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A warm bowl of coconut curry soup studded with soft dumplings, perfect for a cozy weeknight meal.
Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry paste (red or yellow)
- 4 cups vegetable broth
- 1 (13–14 oz) can coconut milk
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- Salt and pepper to taste
- Dumplings (store-bought or homemade)
- Fresh cilantro for garnish
Instructions
- Heat 1 tablespoon coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
- Add the minced garlic and grated ginger. Cook for about 1 minute until fragrant.
- Stir in 2 tablespoons curry paste and cook for 2–3 minutes to bloom the spices.
- Pour in 4 cups of vegetable broth and the can of coconut milk. Bring to a gentle simmer.
- Add the sliced carrots, chopped bell peppers, and sliced mushrooms. Simmer for 10–15 minutes until the carrots are tender.
- Season with salt and pepper to taste.
- Add the dumplings to the simmering broth and cook according to package instructions.
- Once dumplings are cooked, stir in the spinach and let it wilt for about 30–60 seconds.
- Ladle soup into bowls and garnish with fresh cilantro. Serve hot.
Notes
For a gluten-free version, use GF dumplings or serve the soup over rice. For extra protein, add cubed tofu or shredded cooked chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian