Dinner

Creamy Red Curry Soup with Dumplings & Greens Recipe

Bylina moretti March 9, 2026March 9, 2026

Introduction

Creamy Red Curry Soup with Dumplings & Greens is a flavorful and comforting dish perfect for cozy nights or family dinners. This soup blends the rich taste of red curry and coconut milk with hearty dumplings and fresh greens, creating a delightful meal that nourishes both body and soul.

A white bowl filled with a creamy orange soup base that looks smooth and slightly frothy. Floating in the soup are several delicate, folded dumplings with a soft, pale beige color, each showing subtle folds and creases. Scattered on the surface are bits of chopped dark green herbs, adding texture and color contrast. In the center, there is a small cluster of fresh flat-leaf parsley leaves, deep green and vibrant. The bowl sits on a white marbled textured surface, adding a clean and elegant background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons red curry paste
1 can (14 oz) coconut milk
4 cups vegetable or chicken broth
2 medium carrots, sliced
1 bell pepper, sliced
1 cup snap peas, trimmed
2 tablespoons soy sauce or tamari
1 tablespoon lime juice
2 cups fresh greens (spinach or kale)
Salt, to taste
Black pepper, to taste
For the Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup milk
2 tablespoons butter, melted

Instructions

Step 1: Heat the vegetable oil in a large pot over medium heat.
Step 2: Add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
Step 3: Stir in the red curry paste and cook for 2 minutes to meld the flavors.
Step 4: Pour in the coconut milk and vegetable or chicken broth. Stir well and bring to a gentle simmer.
Step 5: Add the sliced carrots, bell pepper, and snap peas. Season with soy sauce or tamari and lime juice. Simmer for 15-20 minutes until the vegetables soften.
Step 6: In a bowl, mix the flour, baking powder, and salt. Add milk and melted butter, stirring until just combined to form the dumpling batter.
Step 7: Drop spoonfuls of dumpling batter into the simmering soup. Cover and cook for 10 minutes until dumplings are fluffy and cooked through.
Step 8: Stir in fresh greens and cook for 1-2 minutes until wilted. Adjust seasoning with salt and pepper as needed.

Tips & Variations

Use fresh vegetables and greens to enhance flavor and nutrition.
Reduce red curry paste if you prefer a milder spice level.
Try adding shredded chicken or tofu for extra protein.
Swap spinach or kale for Swiss chard or bok choy for a different taste.
Add fresh chili slices or chili flakes for a spicier kick.
Garnish with chopped cilantro or basil for added freshness and color.

Storage

Store leftovers in an airtight container in the refrigerator for 3-4 days. This soup freezes well—portion into freezer-safe containers, leaving space for expansion. Consume within 2-3 months. To reheat, thaw overnight in the refrigerator and warm on the stove.