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Coconut Curry Soup with Dumplings

A delightful, creamy coconut curry soup filled with fresh vegetables and tender dumplings, perfect for a cozy evening.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 1 cup carrots, sliced
  • 1 cup bell pepper, chopped
  • 2 cups spinach or kale
  • Salt to taste
For the Dumplings
  • 1 package Dumplings (store-bought or homemade)
For Garnish
  • 1/4 cup Fresh cilantro for garnish

Method
 

Preparation
  1. Heat the coconut oil in a large pot over medium heat.
  2. Add the chopped onion, minced garlic, and ginger. Sauté until fragrant, about 3-5 minutes.
  3. Stir in the red curry paste and cook for another minute to deepen the flavors.
  4. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
  5. Add the sliced carrots and chopped bell pepper; cook until tender for about 5-7 minutes.
  6. Stir in the spinach or kale, adding salt to taste.
Cooking Dumplings
  1. In a separate pot, prepare the dumplings according to the package instructions.
Serving
  1. Serve the soup in bowls, topped with the cooked dumplings and a sprinkle of fresh cilantro.

Notes

This soup can be served with warm crusty bread or jasmine rice. Lime wedges add a delightful zesty note.