Name: Quick Coconut Curry Soup with Dumplings
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 tablespoon vegetable oil; 1 small onion, diced; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 2 tablespoons red curry paste; 1 teaspoon ground turmeric; 4 cups vegetable broth; 1 can (13.5 oz) coconut milk; 1 tablespoon soy sauce; 1 tablespoon brown sugar; 1 cup carrots, sliced; 1 cup green beans, trimmed and halved; 1 cup baby spinach or kale; Salt and pepper to taste; 1 cup all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 2 tablespoons fresh herbs (like cilantro or scallions), chopped; ½ cup coconut milk (for dumplings)

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This Quick Coconut Curry Soup with Dumplings is the kind of cozy, comforting meal I love making when I want something hearty but don’t want to spend hours in the kitchen. The rich coconut broth, spiced just right with curry, pairs perfectly with soft, pillowy dumplings that soak up all that flavor. It’s a simple dish that feels like a warm hug in a bowl. Quick Coconut Curry Soup with Dumplings

Why You’ll Love This Recipe

I love how this soup brings together bold flavors and comforting textures in under 30 minutes. It’s a one-pot meal, so clean-up is easy, and I can always tweak the veggies or spice level to suit my mood. The coconut milk makes it creamy and smooth, while the dumplings make it satisfying enough for a full meal. Plus, it’s easy to make vegetarian or vegan depending on the ingredients I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the soup:

1 tablespoon vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons red curry paste
1 teaspoon ground turmeric
4 cups vegetable broth
1 can (13.5 oz) coconut milk
1 tablespoon soy sauce
1 tablespoon brown sugar
1 cup carrots, sliced
1 cup green beans, trimmed and halved
1 cup baby spinach or kale
Salt and pepper to taste

For the dumplings:

1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons fresh herbs (like cilantro or scallions), chopped
½ cup coconut milk

Directions

I start by heating the vegetable oil in a large pot over medium heat. Then I sauté the onion until it’s soft, about 3–4 minutes. I add the garlic and ginger and cook for another minute.
Next, I stir in the red curry paste and turmeric, cooking for 1–2 minutes to release the flavors.
I pour in the vegetable broth, coconut milk, soy sauce, and brown sugar. Once it’s all mixed, I bring it to a simmer.
I toss in the carrots and green beans, letting them cook for about 5–7 minutes until just tender.
While the veggies cook, I make the dumplings. I combine flour, baking powder, salt, and herbs in a bowl, then stir in the coconut milk to make a sticky dough.
I drop spoonfuls of the dumpling dough into the simmering soup (about 1 tablespoon each), cover the pot, and let them cook for 10–12 minutes without lifting the lid.
Finally, I stir in the spinach and season the soup with salt and pepper. Once the greens wilt, it’s ready to serve.

Servings and timing

This recipe makes about 4 servings, perfect for a family meal or next-day leftovers. From start to finish, it takes about 30 minutes total — 10 minutes of prep and 20 minutes of cooking.

Variations

Sometimes I swap out the vegetables for what I have in the fridge — bell peppers, zucchini, or mushrooms work great. If I want a protein boost, I add tofu cubes or shredded chicken. For a vegan version, I make sure the curry paste doesn’t contain shrimp or fish sauce. If I like it extra spicy, I stir in a bit of chili oil or a pinch of red pepper flakes.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The dumplings soak up more liquid over time, so I add a splash of broth or water when reheating on the stove or in the microwave. I don’t recommend freezing this one, as the dumplings can get mushy when thawed. Quick Coconut Curry Soup with Dumplings

FAQs

How do I know when the dumplings are done?

I usually test one by cutting it open after 10–12 minutes. It should be fluffy and cooked through with no raw dough in the center.

Can I make this soup ahead of time?

Yes, but I prefer to make the dumplings fresh when reheating so they stay fluffy. I keep the soup base ready in the fridge, then add fresh dumplings when I warm it up.

What kind of curry paste should I use?

I like using red curry paste for a balance of heat and flavor, but yellow or green curry paste also work if I want to mix it up.

Can I use canned or frozen vegetables?

Absolutely. Canned bamboo shoots or frozen mixed veggies are great time-savers. I just make sure to adjust the cooking time as needed.

Are there gluten-free dumpling options?

Yes, I use a gluten-free flour blend in place of all-purpose flour and make sure the baking powder is gluten-free. It may change the texture slightly, but it still works well.

Conclusion

Quick Coconut Curry Soup with Dumplings is one of my favorite easy meals when I want something flavorful and satisfying without a ton of work. The creamy coconut base, the comforting dumplings, and the customizable ingredients make it a recipe I keep coming back to. Whether I’m cooking for myself or a group,