Coconut Curry Soup with Dumplings
A creamy and flavorful coconut curry soup with dumplings that's perfect for a cozy family dinner.
Ingredients
For the Soup Base
- 1 can coconut milk Full-fat coconut milk for creaminess
- 4 cups vegetable broth Can substitute with chicken broth for extra flavor
- 2 tablespoons red curry paste Adjust for spice level
For the Aromatics
- 1 onion, diced Adds sweetness and depth of flavor
- 3 cloves garlic, minced Enhances flavor
- 1 inch ginger, minced Freshly minced for best taste
Vegetables
- 2 carrots, sliced Adds sweetness and color
- 1 bell pepper, diced Any color bell pepper can be used
- 1 cup mushrooms, sliced For earthy flavor
Flavor Enhancers
- 2 tablespoons soy sauce Can use tamari for gluten-free option
- 1 tablespoon lime juice Adds brightness
Dumplings
- 1 Dumplings (store-bought or homemade) Adds heartiness to the soup
For Garnish
- Fresh cilantro For garnish
Instructions
Preparation
- In a large pot, sauté onion, garlic, and ginger until fragrant.
- Add the curry paste, stirring for another minute.
- Pour in the coconut milk and vegetable broth, mixing well.
- Add carrots, bell pepper, and mushrooms. Let simmer until vegetables are tender.
- Stir in soy sauce and lime juice.
- Prepare dumplings according to package or recipe instructions.
Serving
- Serve the soup hot, topped with fresh cilantro and dumplings.
Notes
To store leftovers, place them in an airtight container in the fridge for up to three days. Can freeze without dumplings for two months. Reheat gently on the stove.