Description
This Coconut Curry Soup with Dumplings is a flavorful and comforting dish that combines the rich, creamy goodness of coconut milk with the aromatic spices of red curry and turmeric. The addition of colorful vegetables and tender dumplings makes it a satisfying meal on its own.
Ingredients
Scale
Soup:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 1 (14 oz) can full-fat coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 cup mixed vegetables (like carrots, bell peppers, or snap peas)
- Salt to taste
- Chopped cilantro and lime wedges for garnish
Dumplings:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh cilantro or green onions
- 1/3 cup unsweetened coconut milk (more as needed)
Instructions
- Soup: In a large pot, heat coconut oil over medium heat. Add the diced onion and cook until softened. Stir in garlic, ginger, red curry paste, and turmeric. Pour in the broth, coconut milk, soy sauce, and brown sugar. Add mixed vegetables and simmer.
- Dumplings: Combine flour, baking powder, salt, and herbs. Stir in coconut milk to form a dough. Drop spoonfuls into the simmering soup and steam until cooked through.
- Taste and adjust seasoning. Serve hot, garnished with cilantro and lime.
Notes
- You can use store-bought dumpling mix or frozen dumplings for convenience.
- For added protein, consider tofu or chicken as an option.
- Green curry paste can be substituted for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 6g
- Sodium: 610mg
- Fat: 26g
- Saturated Fat: 19g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
