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To make Coconut Curry Dumpling Soup, you need some key items: - 1 cup all-purpose flour - 1/2 teaspoon salt - 1/2 cup warm water - 1 tablespoon olive oil - 1 can (14 oz) coconut milk - 2 cups vegetable broth - 2 tablespoons red curry paste - 1 tablespoon soy sauce - 1 tablespoon lime juice - 1 cup mushrooms, sliced - 1 cup spinach, chopped - 1/2 cup carrots, julienned - Fresh cilantro, chopped (for garnish) These ingredients create a rich and creamy soup that bursts with flavor. If you want to make the soup even better, consider these optional ingredients: - Red chili flakes for added spice - Extra lime wedges for serving - Fresh ginger for a zesty twist These extras enhance the taste and make your dish unique. You can easily swap out some ingredients to fit your needs: - Use whole wheat flour instead of all-purpose flour for a healthier option. - Swap vegetable broth with chicken broth if you prefer. - For a vegan option, ensure your red curry paste is free of fish sauce. These substitutes keep the soup tasty while meeting your dietary needs. {{ingredient_image_2}} To start, grab a medium mixing bowl. Combine 1 cup of all-purpose flour with 1/2 teaspoon of salt. Next, slowly add in 1/2 cup of warm water and 1 tablespoon of olive oil. Use a fork to mix well until it looks crumbly. Now, knead the dough on a floured surface for about 5 minutes. You want it smooth and elastic. Once done, cover the dough with a towel and let it rest for 20 minutes. For the broth, take a large pot. Add 1 can of coconut milk, 2 cups of vegetable broth, 2 tablespoons of red curry paste, 1 tablespoon of soy sauce, and 1 tablespoon of lime juice. Stir it well to dissolve the red curry paste fully. Turn the heat to medium and let the mixture simmer gently, stirring now and then. When your broth starts to simmer, it’s time to add some color! Toss in 1 cup of sliced mushrooms, 1/2 cup of julienned carrots, and 1 cup of chopped spinach. Let the soup cook for about 5-7 minutes. The veggies should be tender but still bright. After resting, take the dough and divide it into small pieces, about the size of a tablespoon. Roll each piece into a ball, then flatten it a bit in your hands. Drop the dumplings gently into the simmering soup one at a time. Let them cook for 10-12 minutes. They are done when they float to the top. Now, it’s time to taste your broth. If it needs more flavor, adjust with a bit of salt or lime juice. For those who like spice, sprinkle in some red chili flakes. This step adds a kick that makes the dish even better. Enjoy your flavorful Coconut Curry Dumpling Soup! For great dumplings, keep the dough smooth. Knead it well on a floured surface. Resting the dough helps it become soft and stretchy. Make sure to work with small pieces of dough. This keeps them even and easy to manage. Cooking the dumplings until they float means they are fully cooked. Do not overcrowd the pot; it can lead to uneven cooking. To boost flavor, taste the broth as you cook. You can add more salt if needed. A splash of lime juice gives a nice zing. If you like spice, mix in red chili flakes. Fresh herbs can also enhance taste. Try adding basil or mint for a unique twist. You can even mix in other vegetables like bell peppers or zucchini if you wish. Serve the soup in deep bowls for a nice look. Ensure each bowl has a good amount of dumplings and veggies. Garnish with fresh cilantro for color and flavor. Adding lime wedges on the side gives guests a fun way to personalize their soup. For a spicy kick, sprinkle red chili flakes on top. This makes the dish pop and adds a final touch. Pro Tips Use Fresh Ingredients: Fresh vegetables will not only enhance the flavor of your soup but also provide more vibrant colors and nutrients. Customize the Spice Level: Adjust the amount of red curry paste and chili flakes according to your spice preference. Start with less and add more as needed. Rest the Dumpling Dough: Allowing the dough to rest helps relax the gluten, resulting in softer dumplings that are easier to shape and cook. Garnish for Presentation: A sprinkle of fresh cilantro not only adds flavor but also makes the dish visually appealing. Lime wedges on the side can enhance the overall experience. {{image_4}} You can easily add protein to your soup. For chicken, use boneless pieces. Cut them into small cubes. Add them to the broth before you add the vegetables. Cook until they are no longer pink. This takes about 10 minutes. For tofu, use firm or extra-firm tofu. Cut it into cubes and add it with the vegetables. Tofu takes less time to cook. It will soak up the flavors well. To make this soup vegan, you can skip the chicken. The recipe is already plant-based with the coconut milk and broth. Use vegetable broth instead of chicken broth. You can also add more veggies like bell peppers or zucchini. They add flavor and color. If you want a protein boost, add chickpeas. They are tasty and filling. You can play with the spice levels in this soup. If you like heat, try adding different spices. For a warm flavor, add cumin or coriander. For a bit of kick, add cayenne pepper. You can also try chili paste. Adjust the amount to your taste. Start with a small pinch, then add more if needed. Each spice adds a unique flavor to the soup. To keep your leftover soup fresh, let it cool first. Pour the soup into airtight containers. Seal them tightly and store in the fridge. Your soup will stay good for about 3 to 4 days. Always check for any signs of spoilage before enjoying the leftovers. If you want to keep the soup longer, freezing is a great option. Use freezer-safe containers or bags for storage. Leave some space at the top of the containers to allow for expansion. Label each container with the date. The soup can last up to 3 months in the freezer. When you’re ready to eat, just thaw it in the fridge overnight. To reheat, pour the soup into a pot. Heat it over medium-low heat. Stir often to ensure it heats evenly. If the soup is too thick, add a splash of water or broth to loosen it. You can also microwave it. Use a microwave-safe bowl and cover it loosely. Heat in short intervals, stirring in between. Enjoy your warm Coconut Curry Dumpling Soup! The dumplings take about 10 to 12 minutes to cook. You can tell they are done when they float on the surface of the soup. This means they are fully cooked and ready to enjoy. Yes, you can use alternatives like almond milk or soy milk. However, these will change the flavor and creaminess of the soup. Coconut milk adds a rich taste that pairs well with the curry. To add spice, you can mix in red chili flakes or a dab of hot sauce. Start with a small amount and taste before adding more. This way, you can control the heat level just right for your taste. Yes, you can prepare the soup base ahead of time. Just store it in the fridge. When ready to eat, heat it up and cook the dumplings fresh. This keeps them soft and tasty. In this article, we explored making coconut curry dumpling soup. You learned about key ingredients and how to prepare the dumplings and broth. We shared tips for perfect dumplings and serving suggestions for great presentation. Don’t forget to try out variations for protein or spice levels. Store leftovers properly to enjoy them later. This soup is tasty, versatile, and sure to impress anyone who tries it. Enjoy your cooking!

Coconut Curry Dumpling Soup

A flavorful and comforting soup featuring dumplings in a rich coconut curry broth with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.5 cup warm water
  • 1 tablespoon olive oil
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 cup mushrooms, sliced
  • 1 cup spinach, chopped
  • 0.5 cup carrots, julienned
  • to taste fresh cilantro, chopped (for garnish)
  • optional red chili flakes (for added spice)

Instructions
 

  • Prepare the Dumpling Dough: In a medium mixing bowl, combine the all-purpose flour and salt. Gradually pour in the warm water and olive oil, stirring with a fork until the mixture starts to come together. Knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 20 minutes.
  • Create the Coconut Curry Broth: In a large pot, combine the coconut milk, vegetable broth, red curry paste, soy sauce, and lime juice. Stir everything together until the red curry paste is fully dissolved. Set the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
  • Incorporate the Vegetables: Once the broth is simmering, add the sliced mushrooms, julienned carrots, and chopped spinach to the pot. Allow the soup to cook for about 5-7 minutes, or until the vegetables are tender yet vibrant.
  • Form the Dumplings: After the dough has rested, divide it into small pieces, roughly the size of a tablespoon. Roll each piece into a ball and then flatten it slightly between your palms. Carefully drop the dumplings into the simmering soup one by one.
  • Cook the Dumplings: Allow the dumplings to cook in the broth for approximately 10-12 minutes. You will know they are done when they float to the surface and are cooked through.
  • Enhance the Flavor: Taste the broth and feel free to adjust the seasoning. If desired, add more salt or a splash of lime juice for acidity. For those who enjoy a kick, sprinkle in some red chili flakes to suit your spice preference.
  • Serve with Style: Ladle the soup into deep bowls, ensuring each serving includes a generous portion of dumplings and vegetables. For a pop of color and freshness, garnish with a handful of chopped fresh cilantro.

Notes

Serve with lime wedges and additional red chili flakes for added flavor.
Keyword curry, dumplings, soup, vegetarian