Description
This Coconut Curry Soup with Dumplings is a comforting and flavorful dish that combines the richness of coconut milk with the warmth of red curry paste. Loaded with mixed vegetables and savory dumplings, this Thai-inspired soup is perfect for a cozy night in.
Ingredients
Scale
Soup:
- 1 tablespoon coconut oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
- 1/2 teaspoon brown sugar
- 1 1/2 cups mixed vegetables (e.g., bell pepper, carrots, spinach)
Dumplings:
- 1/2 cup frozen or homemade dumplings (vegetable or chicken)
- Fresh cilantro and lime wedges for garnish
Instructions
- In a large pot, heat coconut oil over medium heat. Sauté the onion for 2–3 minutes until translucent.
- Add garlic and ginger and cook for 1 minute until fragrant. Stir in red curry paste and cook for another minute.
- Pour in the coconut milk, vegetable broth, soy sauce, lime juice, and brown sugar. Stir well and bring to a simmer.
- Add the mixed vegetables and cook for 5–7 minutes until tender.
- Add the dumplings and simmer for another 5–7 minutes, or until dumplings are heated through and fully cooked. Taste and adjust seasoning with more soy sauce, lime, or curry paste if needed.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- Use any store-bought dumplings or try it with homemade potstickers.
- You can also add rice noodles for a heartier version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg
