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Coconut Curry Soup With Dumplings

Coconut Curry Soup With Dumplings has Cozy Bold Delish 30m.

  • Author: Myar Nasser
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Coconut Curry Soup With Dumplings is a cozy, creamy vegan bowl that blends tropical coconut milk with bold red curry and fluffy dumplings. This 30-minute soup delivers comforting warmth, vibrant vegetables, and a satisfying bite, turning weeknight dinners into something special. Dairy-free, easily customizable with greens or extra heat, and perfect for meal prep or spontaneous guests seeking restaurant-quality comfort.

Ingredients

Scale
  • 2 tbsp coconut oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 1 can coconut milk
  • 3 cups vegetable broth
  • 1 cup mixed vegetables (bell peppers, carrots, snap peas)
  • 1 tbsp soy sauce
  • 1 tsp maple syrup
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsweetened plant-based milk

Instructions

  1. In a large pot, heat coconut oil over medium heat.
  2. Add onion and cook until softened, about 4 minutes.
  3. Stir in garlic, ginger, and red curry paste and cook for 1 minute until fragrant.
  4. Pour in coconut milk and vegetable broth, stirring until smooth.
  5. Add mixed vegetables, soy sauce, maple syrup, salt, and pepper. Bring to a gentle simmer.
  6. In a bowl, mix flour, baking powder, salt, and plant-based milk until a soft dough forms.
  7. Drop spoonfuls of dumpling dough into the simmering soup.
  8. Cover and cook for 10–12 minutes until dumplings are fluffy and cooked through.
  9. Taste and adjust seasoning before serving warm.

Notes

  • For gluten-free dumplings, substitute gluten-free flour and baking powder.
  • Use tamari instead of soy sauce for a gluten-free option.
  • Adjust spice by adding chili flakes or a splash of chili oil.
  • Add leafy greens (spinach/k kale) in the last few minutes for extra color and nutrition.
  • Leftovers refrigerate well for 2–3 days; reheat gently on the stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai-inspired

Nutrition

  • Serving Size: 1 bowl (1/4 recipe)
  • Calories: 260
  • Sugar: 6 g
  • Sodium: 700 mg
  • Fat: 18 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 0 mg

Keywords: Coconut Curry Soup With Dumplings, vegan soup, coconut milk soup, dumplings, Thai curry soup, weeknight dinner, plant-based, dairy-free, comforting soup, easy vegan dinner

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Find it online: https://www.mealprepideas.blog/coconut-curry-soup-with-dumplings/