Description
Irresistible Coconut Curry Soup with Dumplings: A Cozy, Flavorful Meal
Ingredients
Scale
- 1 can of coconut milk (full-fat for the creamiest texture)
- 4 cups of vegetable broth (or chicken broth)
- 2 tablespoons curry paste (red or yellow works best)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 carrots, sliced
- 1 bell pepper, sliced
- A handful of spinach (optional)
- 1 tablespoon soy sauce or fish sauce
- Juice of 1 lime
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup water
- Fresh herbs like cilantro or parsley (optional)
Instructions
- Heat a large pot over medium heat. Add oil, then sauté the onion, garlic, and ginger until softened. Stir in curry paste and cook for 1-2 minutes.
- Pour in the vegetable broth and coconut milk, stirring to combine. Bring to a simmer and cook for 10-15 minutes.
- Add carrots, bell pepper, and other desired vegetables. Simmer until vegetables are tender. Add spinach at the end and stir.
- In a bowl, mix flour, baking powder, and salt. Add water to form a dough, then roll into small, 1-inch balls.
- Drop dumplings into the simmering soup. Cook for 10-12 minutes until they float to the top.
- Stir in lime juice, soy sauce, or fish sauce. Taste and adjust seasoning. Serve hot, garnished with cilantro or parsley.
Notes
- Adjust the level of curry paste to your spice preference.
- Feel free to add other vegetables.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg