Description

This Cozy Coconut Curry Soup with Dumplings is a vibrant and comforting dish combining creamy coconut milk, fragrant spices, tender shiitake mushrooms, and soft-boiled eggs. Enhanced with a flavorful blend of red curry paste, turmeric, and sambal, and garnished with crunchy sesame seeds and fresh chives, it is an inviting meal perfect for chilly days or whenever you crave a warming bowl of soup. The addition of instant ramen noodles and dumplings makes it hearty and satisfying.

Ingredients

Scale

Soup Base

3 tbsp toasted sesame oil, divided
3.3 ounces shiitake mushrooms, torn into small pieces
4 garlic cloves, grated
1 tbsp freshly grated ginger
4 cups chicken broth (or vegetable broth for vegetarian option)
1/2 tsp ground turmeric
1/2 tsp brown sugar
2 tbsp low-sodium soy sauce
1 tbsp fish sauce (or omit for vegetarian)
1 tbsp sambal (or other chili paste, adjust to taste)
2 tbsp mild red curry paste
1 can (14 oz/400 g) unsweetened coconut milk, full-fat
1 tbsp lime juice

Noodles and Garnishes

9 ounces instant ramen noodles
Chili oil, for serving
Sesame seeds, for serving
Chopped chives, for serving

Dumplings and Eggs

4 boiled eggs (soft-boiled, cooked for 7 minutes)

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Instructions

Heat the oil and cook mushrooms: In a large pot, heat 2 tablespoons of toasted sesame oil over medium heat. Add the torn shiitake mushrooms and sauté until they are tender and releasing their aroma, about 4-5 minutes.
Add aromatics: Stir in the grated garlic and freshly grated ginger and cook for another minute until fragrant.
Add broth and spices: Pour in the chicken broth (or vegetable broth), then add ground turmeric, brown sugar, low-sodium soy sauce, fish sauce (if using), sambal, and mild red curry paste. Whisk to combine all ingredients thoroughly.
Simmer the soup base: Bring the mixture to a gentle boil, reduce the heat, and let it simmer for 10 minutes to allow the flavors to meld together.
Add coconut milk and lime juice: Stir in the full-fat coconut milk and lime juice, then simmer for another 3-5 minutes. Taste and adjust the seasoning as needed.
Cook the noodles: In a separate pot, cook the instant ramen noodles according to package instructions until just tender, then drain and set aside.
Prepare soft-boiled eggs: Boil eggs for exactly 7 minutes, then cool them in ice water before peeling carefully to retain the soft yolk.
Combine and serve: Add the cooked noodles to the soup. Ladle the soup into bowls, topping each serving with a soft-boiled egg, a drizzle of chili oil, a sprinkle of sesame seeds, and chopped chives for freshness and texture.

Notes

For a vegetarian version, substitute chicken broth with vegetable broth and omit fish sauce.
Adjust sambal or chili paste quantity based on your preferred spice level.
Soft-boiled eggs can be replaced with tofu for a vegan adaptation.
Use fresh ramen noodles if available for a more authentic texture.
Store leftovers in the refrigerator and consume within 2 days for best freshness.