Ingredients
- 12–16 frozen or fresh dumplings (vegetable or meat-filled)
- 1 tbsp olive oil or sesame oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1–2 tbsp curry powder or red curry paste
- 4 cups vegetable or chicken broth
- 1 can (13.5 oz) coconut milk
- 2 carrots, sliced
- 2 cups baby spinach or chopped bok choy
- 1 tbsp soy sauce or fish sauce
- 1 tbsp lime juice (optional)
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Heat oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
- Add curry powder or paste and stir for 1 minute to enhance flavor.
- Pour in broth and coconut milk. Add carrots and bring to a simmer.
- Gently add dumplings and cook according to package directions, usually 6–8 minutes.
- Stir in spinach or bok choy and let wilt.
- Season with soy sauce or fish sauce and lime juice, adjusting salt and pepper to taste.
- Ladle into bowls and garnish with fresh cilantro or green onions.
Notes
- Use homemade dumplings if desired—ensure they’re fully cooked in the broth.
- Control spice level by choosing mild or spicy curry paste and adjusting the amount.
- For a vegan version, use vegetable broth, plant-based dumplings, and soy sauce instead of fish sauce.
- Add mushrooms, bell peppers, or rice noodles for extra substance.
- Reheat gently and add broth or water if soup thickens in storage.
- Prep Time: 10–15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
