Description
A warm bowl of coconut curry soup studded with soft dumplings, perfect for a cozy weeknight meal.
Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry paste (red or yellow)
- 4 cups vegetable broth
- 1 (13–14 oz) can coconut milk
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- Salt and pepper to taste
- Dumplings (store-bought or homemade)
- Fresh cilantro for garnish
Instructions
- Heat 1 tablespoon coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
- Add the minced garlic and grated ginger. Cook for about 1 minute until fragrant.
- Stir in 2 tablespoons curry paste and cook for 2–3 minutes to bloom the spices.
- Pour in 4 cups of vegetable broth and the can of coconut milk. Bring to a gentle simmer.
- Add the sliced carrots, chopped bell peppers, and sliced mushrooms. Simmer for 10–15 minutes until the carrots are tender.
- Season with salt and pepper to taste.
- Add the dumplings to the simmering broth and cook according to package instructions.
- Once dumplings are cooked, stir in the spinach and let it wilt for about 30–60 seconds.
- Ladle soup into bowls and garnish with fresh cilantro. Serve hot.
Notes
For a gluten-free version, use GF dumplings or serve the soup over rice. For extra protein, add cubed tofu or shredded cooked chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian