Best Curry Dumpling Soup Recipe for Easy Cozy Monday Dinner Recipe
This Best Curry Dumpling Soup Recipe is a warm, comforting dish perfect for an easy cozy Monday dinner. Featuring a flavorful blend of coconut milk, yellow curry paste, and savory vegetables or protein, it comes together quickly with soft, fluffy dumplings simmered right in the fragrant soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Halal
Ingredients
Scale
Soup Base
- 1 can (13.5 oz / 400 ml) coconut milk (full-fat preferred)
- 2 tablespoons yellow curry paste
- 3 cups (720 ml) vegetable or chicken broth
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 medium onion, finely chopped
- 1 tablespoon fish sauce (optional, substitute soy sauce for vegetarian)
- 1 tablespoon lime juice
Dumplings
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (180 ml) milk (whole milk preferred, almond or oat milk for dairy-free)
- 2 tablespoons (28g) melted butter
Add-Ins (Optional)
- 1 cup diced carrots
- ½ cup peas
- 8 oz (225g) chicken breast or tofu, cubed
Instructions
- Preheat and prep: Dice the onion, mince the garlic, grate the ginger, and chop any additional vegetables or protein. Have the broth, coconut milk, and curry paste ready for cooking.
- Sauté the base: Heat 1 tablespoon of oil in a large pot over medium heat. Cook the chopped onion until translucent, about 4 minutes. Add the minced garlic and grated ginger, stirring for 1-2 minutes until fragrant.
- Add liquids and curry: Stir in the yellow curry paste and cook for 1 minute to release its aroma. Pour in the broth and coconut milk, whisking to combine. Bring the mixture to a gentle simmer.
- Add proteins and veggies: Add the cubed chicken or tofu along with diced carrots and peas to the simmering soup. Let it cook gently for 5 minutes until the chicken is cooked through or vegetables are tender-crisp.
- Make dumpling dough: In a mixing bowl, whisk together flour, baking powder, and salt. Stir in the milk and melted butter until just combined; the dough will be sticky and thick.
- Drop dumplings into soup: Using a spoon, drop 1-tablespoon-sized dumplings directly into the simmering soup. Cover the pot and cook for 10 minutes without lifting the lid to allow dumplings to cook through.
- Finish and season: Remove the lid and stir in fish sauce or soy sauce (for vegetarian option) and lime juice. Taste and adjust seasoning with additional salt or lime juice as desired.
- Serve warm: Ladle the soup and dumplings into bowls. Garnish with fresh herbs such as cilantro or green onions if desired for added freshness and flavor.
Notes
- For a vegetarian or vegan version, substitute tofu for chicken and soy sauce for fish sauce.
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition and color.
- The dumpling dough should be thick and sticky; do not overmix to keep dumplings tender.
- If dairy-free, use almond or oat milk and a plant-based butter alternative.
- Maintain a gentle simmer when cooking dumplings to prevent them from splitting or becoming tough.
Keywords: curry dumpling soup, coconut curry soup, easy cozy dinner, chicken curry soup, vegetarian curry dumplings, one pot soup
