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simple coconut curry soup with dumplings 2026 04 24 173855 683x1024 1

Simple Coconut Curry Soup with Dumplings

A comforting and delightful coconut curry soup with tender dumplings and colorful mixed vegetables, perfect for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 1 tablespoon curry powder
  • 1 onion, chopped
  • 2 cloves garlic, minced
Vegetables and Dumplings
  • 1 cup mixed vegetables (e.g., carrots, bell peppers, peas)
  • 1 cup dumplings (store-bought or homemade)
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. In a large pot, heat some oil over medium heat and sauté the onion and garlic until softened.
  2. Add the curry powder and mix well.
  3. Pour in the coconut milk and vegetable broth, then bring it to a simmer.
  4. Add the mixed vegetables and cook until they are tender.
  5. Drop in the dumplings and cook according to the package instructions or until they float, generally about 5-7 minutes.
  6. Season with salt and pepper to taste.
  7. Garnish with fresh cilantro before serving.

Notes

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If freezing, allow the soup to cool completely before transferring to a freezer-safe container. Can be frozen for up to 2 months. To enjoy, thaw in the fridge overnight and reheat on the stove.