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Creamy Coconut Curry Soup with Irresistible Dumplings Delight

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Learn how to make delicious Coconut Curry Soup With Dumplings. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 tablespoon coconut oil (or vegetable oil)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 tablespoons curry powder (adjust to taste)
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon ground cumin
  • 1 can (14 oz) full-fat coconut milk
  • 4 cups vegetable or chicken broth
  • 2 medium carrots, diced
  • 1 red bell pepper, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 tablespoon soy sauce or tamari (optional, for depth)
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro or parsley for garnish
  • For the dumplings:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk (or coconut milk for dairy-free)
  • 2 tablespoons melted butter or coconut oil

Substitution tips: If you prefer a gluten-free version, try a gluten-free all-purpose flour blend for the dumplings. For the broth, homemade stock adds extra soul, but good-quality store-bought broth works just fine. And if you want to amp up the heat, toss in some chopped fresh chili or a pinch of cayenne.

Instructions

  1. Heat the coconut oil in a large pot over medium heat until shimmering. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until soft and translucent. This step is where the foundation of flavor begins—don’t rush it.
  2. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant. You’ll start to smell those warm, inviting aromas that bring a kitchen to life.
  3. Sprinkle in the curry powder, turmeric, and ground cumin. Stir well to coat the aromatics and toast the spices lightly—about 1 minute. This step brings out the depth and warmth, a trick Mama Lu taught me when making her spice rubs for pot roast.
  4. Pour in the coconut milk and broth, stirring to combine. Add the diced carrots, bell pepper, and green beans. Bring everything to a gentle simmer over medium heat. Let it cook for 15-20 minutes, or until the vegetables are tender but still have a bit of bite.
  5. While the soup simmers, prepare the dumpling batter. In a mixing bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring just until combined. Don’t overmix—lumps are okay; they’ll smooth out in the cooking.
  6. Drop spoonfuls of the dumpling batter carefully onto the simmering soup surface. Cover the pot with a tight-fitting lid and let the dumplings steam for about 12-15 minutes. Avoid lifting the lid too often, or the steam will escape, and dumplings won’t cook properly.
  7. Once the dumplings have puffed up and feel firm to the touch, taste the soup and season with soy sauce (if using), salt, and pepper as needed. I like to add a little more heat here sometimes—a pinch of red pepper flakes or a dash of hot sauce—especially on colder days.
  8. Serve the soup hot, garnished with fresh cilantro or parsley. Each spoonful, dumpling included, offers that perfect balance of creamy, spicy, and fresh flavors that speak straight to the heart.

Find it online: https://claracooking.com/coconut-curry-soup-with-dumplings/