Oh, this one’s for those nippy evenings when you stroll in (shoes half off, keys somewhere in the bottom of the bag) and just need something warming—fast. I first cobbled this coconut curry soup with dumplings together after a rainy grocery run left me holding a can of coconut milk, half a bag of forgotten frozen dumplings, and exactly zero motivation to fuss. Honestly, my kitchen was a mess. But my stomach won, as always, and here we are. Turns out, you can have something cozy and zippy in about 30 minutes, with only one pot to wash (unless you’re Rossi, who uses every bowl in the flat. Not naming names).
Why You'll Love This Soup (Honestly)
I make this when I’m too tired for a proper dinner but not tired enough to order in (although, I’ll admit, I’ve eaten this standing over the stove—no shame). My family goes a bit loopy for it—especially when I toss extra dumplings in, though that means there’s less soup for the rest of us. Oh! And it’s forgiving: once, I ran out of curry paste and used whatever random hot sauce I had, and it still worked. If you’ve ever gotten carrots stuck in your peeler or yelled at a clumpy coconut milk, trust me, this is doable. Pretty sure my cat could almost make it, except for the can opener part.
What You'll Need (Plus Some Swaps)
- 1 can (400ml) coconut milk — I prefer full fat, but the light kind works (Grandma says only full fat matters. Not sure she’s wrong...)
- 2–3 cups veggie or chicken broth (I've used water in a pinch, just bump up the salt)
- 1 heaping tablespoon red curry paste – Thai or whatever brand you like (sometimes I use yellow, don't tell the purists)
- 2 cloves garlic, minced (pre-minced from a jar? Sure, why not)
- 1 thumb-sized chunk of ginger, grated (or a generous shake of ground ginger if you can't be fussed)
- About 250g frozen dumplings — I usually use veggie gyoza, but honestly any kind works (those supermarket bags marked "Potstickers" are just as great)
- 1 cup mixed vegetables — usually whatever’s about to turn (carrots, cabbage, spinach, even frozen peas, just chuck them in)
- 2 teaspoon soy sauce or tamari (sometimes I just dash it in straight from the bottle, who’s counting?)
- Juice of 1 lime (or lemon in a pinch—tastes different but in a good way)
- Handful of fresh coriander/cilantro (or none; my cousin says it tastes like soap anyway)
- Pinch of sugar, if your curry paste is too aggressive
- Optional toppings: chili flakes, sliced spring onions, sesame oil, crispy onions from the back of the pantry
How to Pull It All Together (Half-Napping, Optional)
- Heat a glug of oil in a big saucepan over medium heat. Toss in your ginger and garlic. Fry till your kitchen smells amazing—maybe a minute. (Don’t let it burn. It happens, I know.)
- Spoon in the curry paste. Stir till it’s all lovely and sizzly, about 30 seconds or so.
- Pour in your coconut milk. I usually shake the can first; otherwise, it plops out weirdly and you end up with lumps. Add the broth, too. Stir. Everything should look creamy and, frankly, a little suspicious at this stage. Totally normal.
- Chuck in your vegetables. Hard veggies first (like carrots), leafy stuff later so it doesn’t get all limp and sad. Simmer for about 5 mins.
- Tip in the frozen dumplings. No need to thaw them! They’ll take about 5–7 minutes to cook through. I do a little fishing expedition now and then, poking at one to see if it’s done. If soup looks thick, I splash in more broth or good old water. No big deal.
- Taste and season with soy sauce, a pinch of sugar (if needed), and that citrus juice. This is also the step where I sneak a taste. Stir in coriander, if you like it (or leave it on the side for haters).
- Ladle into bowls, scatter over toppings, and plop yourself somewhere comfy. Or eat at the counter while pretending you’re going to sit down.
Real-Life Notes (The Stuff You Learn the Hard Way)
- I once forgot to simmer the dumplings—they really do need to float and look a bit puffy, otherwise they’re just...doughy blobs.
- Curry paste strength is totally unpredictable; I’ve had tiny jars scorched-earth hot and others that barely made a ripple. Taste as you go!
- Actually, I find it works better if I add more lime at the end. One squeeze isn't always enough.
- If your coconut milk splits, who cares? It tastes fine. Stir it a bit and everything melds when you eat it.
Twists That Worked (and One That Absolutely Didn’t)
- Swapped in sweet potato cubes for regular veggies — soup got extra creamy, almost pudding-ish. Good for a chilly day.
- Did tofu instead of dumplings once—tasted great but definitely missed that chewy dumpling vibe.
- Tried a version with gnocchi. Don’t ask. Dough overload. Wouldn’t recommend.
Do I Need Fancy Gear?
I use a big saucepan, nothing fancy. If you’ve only got a deep frying pan, just use that (I did, the last time I forgot my saucepan was in the dishwasher). If you wanna be clever, a wok works too, although the dumplings might get a bit cozy in there. No blender, no gadgets — just you, your spoon, and the occasional curse word when things boil over.
Storing Your Soup (Willpower Required)
This keeps in the fridge fine for a couple of days (though honestly, in my house it never lasts more than a day! The flavors muddle together in a good way. I think it tastes even better the next day, but maybe that’s just me). Dumplings do go a bit softer on reheating, but I find that comforting, not a flaw.
How To Serve It Up (Or Just Eat Straight from the Pot)
I love plonking down big bowls with a scatter of chili flakes and spring onions. Sometimes we have it with a wodge of crusty bread, which isn’t exactly authentic, but it’s great for mopping up the broth. One of my mates slurps his straight from a mug while gaming. Do what feels right!
The Things I Wish I Knew (a.k.a. Pro Tips: Learn from My Fumbles)
- Don’t skip browning the paste: I once dumped everything in cold and it tasted flat. Needs the sizzle for the flavor to wake up. Trust me.
- Don’t crowd the pan: Cram in too many dumplings and you’ll end up with a sticky mess. Been there.
- Simmer gently: I once cranked the heat to hurry things along and my dumplings just disintegrated. Gloopy. Gutted.
FAQ (No Such Thing as a Silly Question!)
- Can I use homemade dumplings? Oh, absolutely, if you’ve got the time and patience. I never do, but hats off if you do!
- What if I only have green curry paste? Use it! The flavor will be different, sure, but honestly — still delicious (might be a tad spicier, though).
- Is this gluten free? It can be, if you use gluten-free dumplings and soy sauce (I always check the dumpling packet—those sneaky labels, eh?).
- Can I freeze leftovers? Technically, yes, but the dumplings go a bit mushy after thawing. I’d say just eat it within a couple of days… which, let’s be real, is what’ll probably happen anyway.
- My coconut milk curdled—did I break it? Nope. Grab a spoon and dig in; it'll taste just grand.
- Broth alternatives? Yep. Water and a smidge of miso paste also work. Or just salty water in a real pinch.
Right, that’s it. Now go rattle those pots and pans. And if it all goes pear-shaped, order a pizza – we’ve all been there!
Ingredients
- 1 can (400 ml) coconut milk
- 3 cups vegetable broth
- 2 tablespoons red curry paste
- 1 cup mixed vegetables (e.g., carrots, bell pepper, snap peas)
- 2 green onions, sliced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- ½ teaspoon salt
- 1 teaspoon sugar
- 120 g dumpling wrappers (about 12 small) or pre-made dumplings
- ¼ cup fresh cilantro, chopped (for garnish)
- 1 tablespoon lime juice
Instructions
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1In a large pot, heat a tablespoon of oil over medium heat. Add the grated ginger and curry paste, sautéing for 1-2 minutes until fragrant.
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2Pour in the coconut milk and vegetable broth; stir to combine. Bring to a gentle simmer.
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3Add the mixed vegetables, soy sauce, salt, and sugar. Simmer for 5-7 minutes until vegetables are just tender.
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4Carefully add the dumplings to the pot, ensuring they are submerged. Simmer for 6-8 minutes, or until dumplings are cooked through.
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5Stir in the lime juice and half of the green onions. Taste and adjust seasoning if needed.
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6Ladle soup and dumplings into bowls. Garnish with remaining green onions and chopped cilantro. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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