Coconut Curry Soup with Dumplings
A warm, fragrant, and comforting soup filled with coconut and aromatic spices, served with fluffy dumplings that soak up all the flavor.
Ingredients
For the soup base
- 1 tablespoon coconut oil Deliciously fragrant and perfect for sautéing.
- 1 onion, chopped Adds sweetness when caramelized.
- 2 cloves garlic, minced Enhances flavor.
- 1 tablespoon ginger, grated Adds zing and warmth.
- 2 tablespoons curry powder The key spice blend.
- 4 cups vegetable broth Use a good-quality broth.
- 1 can (14 oz) coconut milk Brings creaminess to the soup.
Mixed vegetables
- 2 cups mixed vegetables (like carrots, bell peppers, and zucchini) Fresh or frozen work beautifully.
- Salt and pepper to taste Essential seasoning.
For the dumplings
- 1 cup dumplings Store-bought or homemade.
For garnish
- Fresh cilantro Adds brightness and flavor.
Instructions
Prep the base
- Heat coconut oil in a large pot over medium heat until shimmering.
- Add chopped onion and sauté until translucent, about 3-5 minutes.
- Mix in minced garlic and grated ginger; cook for an additional minute.
Add flavors
- Stir in curry powder and cook for 1 minute.
- Pour in vegetable broth and coconut milk; bring to a gentle simmer.
Cook the soup
- Add mixed vegetables, season with salt and pepper, and let it simmer for 10-15 minutes.
Add dumplings
- Add dumplings and cook according to package instructions, about 5-10 minutes.
Serve
- Ladle soup into bowls, garnish with fresh cilantro, and enjoy!
Notes
To enhance flavors, add a splash of lime juice before serving. Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 14gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 4g
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