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Golden Coconut Curry Soup with Herbed Dumplings

A comforting fusion soup featuring a creamy, spiced coconut broth and fluffy, fresh herb-infused dumplings, all made in one pot.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Main Course, Soup
Cuisine: Fusion, Thai-Inspired
Calories: 380

Ingredients
  

For the Coconut Curry Soup
  • 2 tbsp coconut oil
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 stalk lemongrass bruised and cut into 3-inch pieces
  • 3 tbsp all-purpose flour
  • 2 tbsp Thai red curry paste
  • 1 tsp ground turmeric
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups vegetable broth
  • 1 tbsp fish sauce or soy sauce for vegan
  • 1 tbsp coconut sugar
  • 1 cup shiitake mushrooms sliced
  • 1 red bell pepper thinly sliced
  • 1 cup baby spinach
  • 1 lime juiced
For the Herbed Dumplings
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp fresh chives chopped
  • 2 tbsp unsalted butter cold and cubed
  • 0.5 cup whole milk

Equipment

  • Large Dutch Oven or Heavy-Bottomed Pot
  • Mixing bowls
  • Whisk
  • Measuring Spoons and Cups

Method
 

  1. Heat coconut oil in a large pot over medium heat. Add onion and cook until soft, 5-6 mins. Add garlic, ginger, and lemongrass; cook 1 min until fragrant.
  2. Sprinkle flour over the aromatics and stir for 1-2 mins to make a roux. Add red curry paste and turmeric; stir to coat and bloom the spices.
  3. Gradually whisk in the coconut milk, then the vegetable broth. Add fish sauce and coconut sugar. Bring to a simmer, cover, and cook for 15 mins.
  4. While soup simmers, make dumpling dough: Whisk flour, baking powder, salt, and pepper. Stir in herbs. Cut in butter until crumbly. Stir in milk until just combined.
  5. Remove lemongrass from soup. Stir in mushrooms and bell pepper. Return to a simmer.
  6. Drop tablespoon-sized dumpling dough onto the simmering soup. Cover tightly and steam for 15 minutes. DO NOT PEEK.
  7. Uncover, stir in spinach until wilted. Turn off heat, stir in lime juice. Taste and adjust seasoning. Serve hot with garnishes.

Notes

For a vegan version, use solid coconut oil in the dumplings and coconut milk instead of whole milk. Ensure your soup is at a steady simmer, not a boil, when adding dumplings. Leftovers are best eaten the next day; the dumplings will soften further upon reheating.