Description
A comforting and flavorful Coconut Curry Soup with Dumplings that brings together the richness of coconut milk, the warmth of curry spices, and the lightness of tender dumplings. This Asian-inspired soup is both satisfying and easy to make.
Ingredients
Scale
Soup:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 teaspoon turmeric
- 4 cups vegetable broth
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 cup chopped spinach or bok choy
- juice of 1/2 lime
- salt and pepper to taste
Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons chopped scallions or cilantro
- 1/2 cup coconut milk (or enough to form a soft dough)
Instructions
- Soup: Heat coconut oil in a large pot over medium heat. Sauté onion until softened. Add garlic, ginger, red curry paste, and turmeric; cook until fragrant. Add broth, coconut milk, soy sauce, and brown sugar. Bring to a boil. Add mushrooms and carrots; simmer for 10 minutes.
- Dumplings: Whisk flour, baking powder, and salt in a bowl. Stir in scallions or cilantro and coconut milk to form dough. Drop spoonfuls into the soup. Cover and simmer for 10-12 minutes.
- Stir in spinach or bok choy. Cook for 1-2 minutes. Finish with lime juice, salt, and pepper. Serve hot, garnished with cilantro and lime wedges.
Notes
- For added protein, consider tofu or shredded chicken.
- Use light coconut milk for a lower-fat option.
- Gluten-free dumplings can be made with a 1:1 GF flour blend.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 5g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
