Scale

2 tablespoons vegetable oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

4 cups vegetable or chicken broth

1 (14 oz) can coconut milk

1 tablespoon soy sauce

1 tablespoon lime juice

1 teaspoon brown sugar

1 cup sliced mushrooms

1 cup sliced carrots

2 cups baby spinach

For the dumplings:

1 cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup milk

1 tablespoon melted butter

Optional garnish: fresh cilantro, green onions, chili oil

1. Heat oil in a large pot over medium heat.

2. Add onion and sauté for 3–4 minutes until softened.

3. Stir in garlic, ginger, and curry paste; cook for 1 minute until fragrant.

4. Pour in broth and coconut milk and bring to a gentle simmer.

5. Add soy sauce, lime juice, brown sugar, mushrooms, and carrots.

6. Simmer for 10 minutes until vegetables begin to soften.

7. In a bowl, mix flour, baking powder, salt, milk, and melted butter to form a soft dough.

8. Drop spoonfuls of dumpling dough into the simmering soup.

9. Cover and cook for 10–12 minutes until dumplings are cooked through.

10. Stir in spinach until wilted.

11. Taste and adjust seasoning, then serve hot with desired garnishes.

Keep the soup at a gentle simmer so dumplings stay light and fluffy.

For extra heat, add chili oil or chili crisp before serving.

This soup can be made vegetarian or vegan by using plant-based milk and broth.

Keywords: coconut curry soup, curry soup with dumplings, creamy coconut soup, easy comfort soup