Coconut Curry Dumpling Soup
This coconut curry dumpling soup is a cozy, one-pot meal made with tender dumplings simmered in a creamy coconut curry broth with vegetables, garlic, and ginger. Rich, fragrant, and deeply comforting, it tastes like it simmered all day—but comes together quickly for an easy weeknight dinner.
Ingredients
- Main Ingredients
- 16 –20 frozen dumplings or potstickers any filling
- 1 can 13.5 oz full-fat coconut milk
- 1 –2 cups mixed vegetables bell peppers, carrots, mushrooms, spinach
- Flavor Base & Seasonings
- 2 tablespoons red or yellow curry paste
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 –2 tablespoons soy sauce or tamari
- Juice of ½ lime
- Pantry Staples
- 1 tablespoon oil neutral or coconut oil
- 3 cups vegetable or chicken broth
- Salt and black pepper to taste
- Red pepper flakes or chili oil optional
Instructions
- Prep
- Mince garlic and grate ginger.
- Chop vegetables into bite-sized pieces.
- Measure out curry paste, coconut milk, and broth.
- Build the Flavor Base
- Heat oil in a large pot over medium heat.
- Add garlic and ginger; sauté for 30–60 seconds until fragrant.
- Stir in curry paste and cook for 1 minute to bloom spices.
- Make the Broth
- Pour in broth and coconut milk, stirring to combine.
- Bring to a gentle simmer.
- Add Vegetables
- Add vegetables and simmer for 5–7 minutes, until just tender.
- Cook the Dumplings
- Gently add dumplings to the soup.
- Simmer for 5–6 minutes, or according to package directions, until cooked through.
- Finish & Serve
- Stir in soy sauce and lime juice.
- Taste and adjust seasoning.
- Rest 5 minutes before serving. Garnish as desired.
Notes
- Keep the soup at a gentle simmer—boiling can break dumplings.
- Cooking the curry paste first deepens flavor.
- Add broth or coconut milk if the soup thickens too much.