Coconut Curry Soup with Dumplings
A cozy bowl of coconut curry soup with soft dumplings that balances silky coconut, warm red curry heat, and fresh vegetables for a quick weeknight meal.
Ingredients
Base Ingredients
- 1 tablespoon coconut oil Use refined for less aroma or virgin for a fragrant finish.
- 1 onion chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste Look for a vegan option for vegetarian versions.
- 1 can coconut milk (400 ml) Full-fat for a creamy texture.
- 3 cups vegetable or chicken broth Use low-sodium broth for controlled salt levels.
Vegetables
- 1 cup carrots, sliced
- 1 cup bell peppers, diced
- 1 cup spinach
Seasoning
- 1 tablespoon soy sauce
- to taste Salt and pepper
Dumplings
- to taste Dumplings (store-bought or homemade) Cook according to package instructions.
Instructions
Preparation
- Heat the coconut oil in a large pot over medium heat until shimmering.
- Add the chopped onion, minced garlic, and minced ginger. Sauté until the onion is translucent and fragrant, about 3–5 minutes.
- Stir in the red curry paste and cook for 1–2 minutes.
- Pour in the coconut milk and broth, stirring to combine, and bring to a gentle simmer.
- Add sliced carrots and diced bell peppers. Simmer until tender, about 6–8 minutes.
- Stir in the spinach and soy sauce, and season with salt and pepper to taste.
- Prepare dumplings as per instructions, then add them to bowls.
- Serve the soup over the dumplings, garnishing as desired.
Notes
For the best texture, add dumplings to bowls separately to prevent over-soaking. Leftovers can be refrigerated for up to 4 days but may change the dumpling texture. Reheat gently.