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Quick Vegetarian Coconut Curry Soup with Dumplings

Close-up of a bowl filled with rich, orange coconut curry soup featuring fish balls and bright green bok choy.
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Make this easy, one-pot coconut curry soup featuring vegetarian dumplings. It is a flavorful, creamy soup perfect for a fast weeknight dinner or cozy fall and winter meals.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1 red Thai chili or 1/2 jalapeño, minced (optional)
  • 1 tablespoon red curry paste
  • 1 teaspoon turmeric powder
  • 1 (13.5 ounce) can full-fat coconut milk
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon brown sugar
  • 1 (12 ounce) package frozen vegetarian potstickers or dumplings
  • 2 cups mixed vegetables (like sliced carrots, mushrooms, or bok choy)
  • 1 tablespoon lime juice
  • Fresh cilantro, chopped, for garnish
  • Chili oil, for serving (optional)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, grated ginger, and chili/jalapeño (if using). Cook for 1 minute until fragrant.
  4. Stir in the red curry paste and turmeric powder. Cook for 1 minute, stirring constantly to toast the spices.
  5. Pour in the coconut milk and vegetable broth. Add the soy sauce and brown sugar. Bring the mixture to a simmer.
  6. Add the frozen dumplings and mixed vegetables to the simmering broth. Cook according to the dumpling package directions, usually about 8-10 minutes, until the dumplings are heated through and the vegetables are tender-crisp.
  7. Stir in the lime juice just before serving.
  8. Taste the soup and adjust seasoning, adding more soy sauce for saltiness or sugar for balance.
  9. Ladle the coconut curry soup into bowls. Garnish generously with fresh cilantro and a drizzle of chili oil if you want extra heat.

Notes

  • For a heartier meal, add cooked ramen noodles or rice noodles during the last 2 minutes of cooking.
  • If you prefer chicken, substitute the vegetable broth with chicken broth and add 1 pound of sliced chicken breast with the dumplings, cooking until the chicken is done.
  • Adjust the amount of red curry paste to control the spice level for your preference.

Nutrition

Find it online: https://fooddexterity.com/easy-coconut-curry-soup-recipe/