Name: recipe coconut curry soup with dumplings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thai
Ingredients: 400 ml (1 ⅔ cup) coconut milk, full-fat recommended; 800 ml (3 ⅓ cup) vegetable broth, low-sodium; 2 tbsp (30 ml) vegetable oil; 1 tbsp (15 ml) red curry paste; 1 stalk lemongrass, bruised; 2 cm (¾ in) ginger, grated; 1 clove garlic, minced; 1 small onion, diced; 1 tbsp (15 ml) soy sauce, low-sodium; 1 tbsp (15 ml) lime juice; 1 tsp (5 ml) brown sugar; Salt & pepper to taste; 100g (3.5oz) all-purpose flour; 50g (¼ cup) rice flour; ½ tsp (2.5ml) baking powder; 1 tbsp (15ml) warm water; Pinch of salt; 60g (2oz) mashed sweet potato, cooked & cooled; 30g (1oz) fresh spinach, chopped; 1 tsp (5ml) ground cumin; ½ tsp (2.5ml) ground turmeric; 100ml (3.4 fl oz) coconut cream; Zest of 1 lime; Juice of ½ lime; 1 tsp (5ml) honey or agave syrup; 2 tbsp (30ml) toasted coconut flakes; 2 sprigs fresh cilantro

Description

This vibrant Lemongrass-Infused Coconut Curry Soup combines creamy coconut milk, bright lemongrass, and warming spices with delicate spinach-sweet potato dumplings. It’s a flavorful and textural experience perfect for a cozy night in.

Ingredients

Scale

400 ml (1 ⅔ cup) coconut milk, full-fat recommended
800 ml (3 ⅓ cup) vegetable broth, low-sodium
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) red curry paste
1 stalk lemongrass, bruised
2 cm (¾ in) ginger, grated
1 clove garlic, minced
1 small onion, diced
1 tbsp (15 ml) soy sauce, low-sodium
1 tbsp (15 ml) lime juice
1 tsp (5 ml) brown sugar
Salt & pepper to taste
100g (3.5oz) all-purpose flour
50g (¼ cup) rice flour
½ tsp (2.5ml) baking powder
1 tbsp (15ml) warm water
Pinch of salt
60g (2oz) mashed sweet potato, cooked & cooled
30g (1oz) fresh spinach, chopped
1 tsp (5ml) ground cumin
½ tsp (2.5ml) ground turmeric
100ml (3.4 fl oz) coconut cream
Zest of 1 lime
Juice of ½ lime
1 tsp (5ml) honey or agave syrup
2 tbsp (30ml) toasted coconut flakes
2 sprigs fresh cilantro

Instructions

Sauté Aromatics: Sauté onion, garlic, and ginger in oil, then add curry paste and lemongrass.
Simmer Soup Base: Add broth, coconut milk, soy sauce, lime juice, and brown sugar; simmer.
Prepare Dumplings: Combine flour, rice flour, baking powder, and salt; add water to form dough.
Make Filling: Mix sweet potato, spinach, cumin, and turmeric.
Assemble Dumplings: Roll dough, cut circles, fill, and seal.
Cook & Garnish: Cook dumplings in soup until floating; swirl in lime crema and garnish.

Notes

For a richer flavor, use full-fat coconut milk and fresh lemongrass. Adjust the amount of red curry paste to control the spice level.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmer
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 15 g
Sodium: 400 mg
Fat: 20 g
Saturated Fat: 15 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 0 mg

Keywords: coconut curry,lemongrass,soup,dumplings,vegan,thai,asian,comfort food,vegetarian