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Quick Coconut Curry Soup with Dumplings: Your Cozy Weeknight Win

A close-up of a white bowl filled with vibrant yellow coconut curry soup, featuring several white dumplings and wilted green spinach.
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Make this coconut curry soup with dumplings for a fast, comforting meal. The rich, creamy coconut broth and tender dumplings deliver big flavor in under 30 minutes. This is your new go-to comfort food soup.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (use more for extra heat)
  • 4 cups vegetable or chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon brown sugar
  • 1 pound frozen dumplings (pork, chicken, or vegan potstickers)
  • 4 cups fresh spinach or chopped bok choy
  • 1 lime, cut into wedges, for serving
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced 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. Cook for 1 minute, stirring constantly, to toast the spices.
  4. Pour in the broth, coconut milk, soy sauce, and brown sugar. Bring the mixture to a simmer.
  5. Add the frozen dumplings to the simmering broth. Cook according to the package directions, usually 6 to 8 minutes, until the dumplings float and are cooked through.
  6. Stir in the spinach or bok choy during the last 2 minutes of cooking until the greens wilt.
  7. Taste the broth and adjust seasoning if needed; add more soy sauce for saltiness or sugar for balance.
  8. Ladle the coconut curry soup with dumplings into bowls. Squeeze fresh lime juice over each serving and top with fresh cilantro.

Notes

  • For a heartier meal, add 1 cup of shredded cooked chicken or shrimp during the last 3 minutes of simmering.
  • If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering soup until it thickens slightly.
  • This recipe works well with store-bought frozen potstickers, making it a true quick weeknight soup solution.

Nutrition

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