Description
A cozy coconut-forward curry soup featuring pillowy dumplings in a fragrant, slightly spicy broth. Perfect for weeknights or casual dinner parties.
Ingredients
- 1 tablespoon coconut oil or neutral oil (olive or avocado work)
- A splash of extra coconut milk (optional, for extra silkiness)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 2 tablespoons curry paste (red or yellow; adjust for heat)
- 4 cups vegetable broth or chicken broth
- 1 (13–14 oz) can coconut milk
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped (any color)
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- Salt and pepper to taste
- Dumplings (store-bought or homemade)
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Stir occasionally.
- Add the minced garlic and grated ginger. Cook for about 1 minute until fragrant.
- Stir in the curry paste. Cook for 2–3 minutes, stirring to bloom the spices.
- Pour in the broth and coconut milk. Bring to a gentle simmer.
- Add carrots, bell peppers, and mushrooms. Simmer for 10–15 minutes until tender.
- Season with salt and pepper. Adjust flavors as needed.
- Gently add dumplings according to package instructions and keep the soup at a gentle simmer.
- Once dumplings are cooked, stir in fresh spinach and let them wilt for 30–60 seconds.
- Serve hot, garnished with chopped cilantro.
Notes
Store leftovers in airtight containers for 3–4 days. For best texture, store dumplings separately. Freezing is best done without dumplings and spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian