Quick Coconut Curry Soup with Dumplings
A fragrant weeknight coconut curry soup with veggies and tender dumplings, ready in about 30 minutes. Lime and cilantro brighten every spoonful.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp neutral oil
- 2 tsp grated fresh ginger
- 2 tsp minced garlic
- 2.5 tbsp red curry paste
- 4 cup low-sodium vegetable broth
- 13.5 fl oz unsweetened coconut milk
- 2 tbsp low-sodium soy sauce
- 1 tsp fish sauce optional for depth
- 2 tsp brown sugar
- 0.75 tsp kosher salt adjust to taste
- 0.25 tsp black pepper
- 8 oz sliced mushrooms
- 1 cup thinly sliced red bell pepper
- 0.5 cup sliced green onions
- 12 oz frozen vegetable potstickers or mini wontons
- 3 cup baby spinach
- 1 tsp toasted sesame oil
- 2 tbsp fresh lime juice
- 0.25 cup chopped cilantro
- 1 tsp chili crisp or chili oil optional for serving
Instructions
Preparation Steps
- Warm oil in a soup pot over medium heat.
- Stir in ginger, garlic, and curry paste. Cook until fragrant, about 1 minute.
- Whisk in broth and bring to a gentle simmer.
- Add coconut milk, soy sauce, fish sauce, sugar, salt, and pepper. Simmer 2 minutes.
- Add mushrooms, bell pepper, and green onions. Simmer until just tender, 4 to 5 minutes.
- Slide in frozen dumplings. Simmer until cooked through and floating, 5 to 6 minutes.
- Stir in spinach and sesame oil. Cook until wilted, about 1 minute.
- Off heat, add lime juice and cilantro. Taste and adjust seasoning.
- Ladle into bowls and drizzle chili oil if you like heat.
Notes
Variation: Swap potstickers for shrimp or chicken mini wontons. Add snap peas for extra crunch. For a milder soup, use 2 tbsp curry paste. Storage: Refrigerate up to 3 days; reheat gently and thin with broth if needed.
This recipe is an original creation inspired by classic Quick Coconut Curry Soup with Dumplings flavors. All ingredient ratios and instructions are independently developed.