Creamy coconut curry broth with pillowy dumplings that steam right on top. One pot, all comfort.
Prep15 min
Cook30 min
Total45 min
Serves4
LevelIntermediate
What makes it special
Red bell pepper
Coconut milk
Lime juice
Brown sugar
This is what happens when Thai-style coconut curry meets my grandmother's drop dumplings. It sounds unusual, but the soft dumplings soak up that creamy, fragrant broth and it's one of the coziest things I make.
Why it works
Coconut milk and curry paste build a rich, aromatic broth in minutes.
The dumplings make it hearty enough for dinner.
One pot, under an hour, with very little washing up.
Dumpling tips
Simmer, don't boil. A rolling boil breaks the dumplings apart.
Keep the lid on. The dumplings cook in the steam. Peeking lets it escape.
Leave space. They puff up, so don't crowd them.
Check one. Cut a dumpling in half; it should be fluffy all the way through.
Make it yours
Vegetables: sweet potato, mushrooms, kale or zucchini.
Protein: add shrimp in the last few minutes, or stir in shredded chicken.
Heat: more curry paste or a pinch of chili flakes.
Vegan: vegetable broth and plant milk in the dumplings.
Serving
It's a complete meal on its own, but a side of jasmine rice or warm naan never goes to waste.
Leftovers
Keep it in the fridge for up to 3 days. The dumplings soak up broth, so add a splash of broth or coconut milk when you reheat.
A fragrant coconut curry broth with carrots, bell pepper and spinach, topped with soft homemade dumplings that steam right in the pot.
Soups & Stews Intermediate Fusion
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Ingredients 21 items
Tap to check off as you go
Soup Base
Dumplings
Instructions 11 steps
1
Heat the oil in a large pot and cook the onion for 3 to 4 minutes.
2
Add the garlic and ginger and cook for 30 seconds.
3
Add the carrots and bell pepper and cook for 3 minutes.
4
Stir in the curry paste and cook for 1 minute.
5
Add the coconut milk, broth, soy sauce, lime juice and brown sugar and bring to a simmer.
6
Season with salt and pepper.
7
Mix the flour, baking powder, salt, milk and melted butter into a soft dumpling batter.
8
Drop spoonfuls of batter onto the simmering soup.
9
Cover and cook for 12 to 15 minutes, until the dumplings are puffed and cooked through.
10
Stir in the spinach until it wilts.
11
Serve topped with green onions and cilantro.
Nutrition per serving
Calories
390
Protein
8g
Carbs
42g
Fat
20g
Sugar
6g
Fiber
3g
Sodium
880mg
Questions, answered
Why were my dumplings dense?
The soup was boiling too hard or the lid was lifted too often. Keep it at a gentle simmer with the lid on.
Can I add protein?
Yes. Shredded chicken, shrimp, tofu or chickpeas all work well.
Can I freeze it?
Freeze the soup without the dumplings and make a fresh batch of dumplings when you reheat.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
