Description
This Cozy Coconut Curry Soup with Dumplings is a comforting and flavorful dish that combines the richness of coconut milk with the warmth of curry spices. The addition of fluffy dumplings adds a delightful twist to this Asian-inspired soup.
Ingredients
Scale
Coconut Curry Soup:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons red curry paste (to taste)
- 1 teaspoon ground turmeric
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- 1 cup carrots, thinly sliced
- 1 cup snap peas or green beans
- 1/2 cup corn (frozen or fresh)
- 1/2 cup baby spinach
- juice of 1 lime
- salt and pepper to taste
Dumplings:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons coconut oil or butter
- 1/2 cup coconut milk (or regular milk)
- 2 tablespoons chopped cilantro or green onion (optional)
Instructions
- Prepare the Coconut Curry Soup: In a large pot, sauté onion in coconut oil until soft. Add garlic, ginger, curry paste, and turmeric. Pour in coconut milk, vegetable broth, soy sauce, and brown sugar. Add carrots, snap peas, and corn. Simmer until vegetables are tender.
- Make the Dumplings: Mix flour, baking powder, and salt. Cut in oil or butter, then add milk and herbs. Drop spoonfuls of dough into the soup. Cover and cook for 10–12 minutes.
- Stir in spinach and lime juice before serving. Season with salt and pepper to taste.
Notes
- For added protein, include tofu or shredded chicken.
- For a gluten-free option, use gluten-free flour blend and tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired, Fusion
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
