Description

This Coconut Curry Soup with Dumplings is a creamy, comforting bowl packed with bold flavors from coconut milk, red curry paste, and aromatic spices. Fluffy dumplings soak up the rich broth, making this dish a hearty and satisfying meal perfect for any time of the year.

Ingredients

Units Scale

For the Soup:

1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
4 cups vegetable broth
1 can (14 oz) coconut milk
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon brown sugar
1 cup mushrooms, sliced
1 red bell pepper, sliced
1 cup baby spinach
Fresh cilantro, for garnish

For the Dumplings:

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped scallions
1 tablespoon fresh cilantro, chopped (optional)
1/2 cup coconut milk (or enough to form a dough)

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Instructions

Make the Soup Base:
- Heat oil in a large pot over medium heat. Sauté onion until soft, about 3-4 minutes.
- Add garlic, ginger, and red curry paste; cook for 1-2 minutes until fragrant.
- Pour in vegetable broth, coconut milk, soy sauce, lime juice, and brown sugar. Stir well and bring to a simmer.
Add Vegetables:
- Add mushrooms and bell pepper to the pot. Simmer for 10-15 minutes until vegetables are tender.
Prepare the Dumplings:
- In a bowl, mix flour, baking powder, salt, scallions, and cilantro.
- Slowly stir in coconut milk until a soft dough forms.
- Roll dough into small balls (about 1 tablespoon each).
Cook the Dumplings:
- Drop dumplings gently into the simmering soup. Cover and cook for 10-12 minutes, or until dumplings are cooked through and fluffy.
Finish and Serve:
- Stir in baby spinach until wilted.
- Garnish with fresh cilantro and serve hot.

Notes

Adjust curry paste amount based on your spice preference.
Add tofu or chicken for extra protein.
Use full-fat coconut milk for a creamier texture.