Coconut Curry Soup with Dumplings
A comforting bowl of Coconut Curry Soup with Dumplings, perfect for chilly evenings, filled with rich flavors and nutritious ingredients.
Ingredients
For the soup
- 1 can coconut milk Choose full-fat for creaminess.
- 2 cups vegetable broth Can use chicken broth for added flavor.
- 1 medium onion, diced
- 2 cloves garlic, minced Use fresh for best flavor.
- 1 tablespoon ginger, grated Fresh ginger enhances flavor.
- 2 tablespoons red curry paste Adjust based on heat preference.
- 2 medium carrots, sliced
- 1 medium bell pepper, chopped
- 2 cups fresh spinach Stir in before serving for freshness.
- to taste salt and pepper
For the dumplings
- 1 batch dumpling dough (store-bought or homemade) Homemade adds a personal touch.
Instructions
Preparation
- In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- Add the red curry paste and cook for another minute, stirring constantly.
- Pour in the coconut milk and vegetable broth, and bring to a gentle simmer.
- Add the sliced carrots and chopped bell pepper, cooking until they’re tender, about 5-7 minutes.
- Season with salt and pepper to taste.
Cooking
- Drop spoonfuls of dumpling dough into the simmering soup and allow them to cook according to the package or recipe instructions.
- Stir in the fresh spinach just before serving to keep it vibrant and wilted.
- Ladle the soup into bowls and enjoy!
Notes
For serving, add a sprinkle of fresh cilantro or a squeeze of lime for brightness. Store leftovers in an airtight container in the refrigerator for up to 3 days.