Description
A creamy, fragrant coconut curry soup with dumplings, perfect for any season. It’s an easy weeknight dinner that is gluten-free and customizable for the whole family.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 2 cups mixed vegetables (carrots, bell peppers, and peas)
- 1 cup dumplings (store-bought or homemade)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat, allowing it to melt and shimmer.
- Add the diced onion and sauté until it becomes translucent and fragrant, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.
- Mix in the red curry paste, cooking for an additional minute until the house fills with that luscious, spicy scent.
- Pour in the creamy coconut milk and vegetable broth, bringing it to a gentle simmer.
- Add the mixed vegetables, cooking for about 5-7 minutes until they are tender and colorful.
- Drop in the dumplings and cook according to package instructions, letting them absorb all the delightful flavors.
- Season with salt and pepper to taste, stirring gently to combine.
- Serve hot, garnished with fresh cilantro.
Notes
This soup keeps well in the fridge for a couple of days. Feel free to customize the ingredients based on availability.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg