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Creamy Coconut Curry Soup with Simple Drop Dumplings

A close-up of a white bowl filled with rich, orange coconut curry soup with soft dumplings, garnished heavily with chopped green onions.
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A comforting, flavorful soup combining rich coconut curry broth with easy-to-make, tender drop dumplings. This recipe is designed for the home kitchen and delivers classic Asian-inspired flavor.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons red curry paste (adjust to your spice preference)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tablespoon fish sauce (optional)
  • 1 teaspoon brown sugar
  • 1 cup shredded cooked chicken or 1 block firm tofu, cubed (optional protein)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk (dairy or non-dairy)
  • 1/4 cup water
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1 lime, cut into wedges, for serving

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
  3. Stir in the red curry paste and cook for 1 minute, stirring constantly to toast the spices slightly.
  4. Pour in the coconut milk, broth, fish sauce (if using), and brown sugar. Bring the mixture to a gentle simmer.
  5. If using chicken or tofu, add it now and let the soup simmer gently while you prepare the dumplings.
  6. In a small bowl, whisk together the flour, baking powder, and salt for the dumplings.
  7. Add the milk and water to the dry ingredients. Stir just until combined; do not overmix. The batter will be thick.
  8. Reduce the heat so the soup is barely simmering. Drop the dumpling batter by small spoonfuls (about 1/2 teaspoon each) directly into the simmering broth. Do not overcrowd the pot.
  9. Cover the pot and cook for 10 to 12 minutes without lifting the lid. The dumplings will steam and cook through.
  10. Remove from heat. Taste the broth and add salt or sugar if needed. Ladle the soup and dumplings into bowls. Garnish with fresh cilantro and serve immediately with a lime wedge.

Notes

  • For a vegetarian or vegan soup, use vegetable broth and omit the fish sauce, or substitute with soy sauce or tamari.
  • If you prefer a smoother broth, you can strain the broth after simmering the curry paste, before adding the dumplings.
  • If you want a spicier soup, add a pinch of red pepper flakes with the curry paste.

Nutrition

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