Description
This Irresistible Coconut Curry Soup With Dumplings is a cozy, one-pot wonder with a rich, creamy coconut curry broth and tender dumplings. It’s perfect for chilly days and easy enough for a comforting weeknight meal.
Ingredients
For the soup:
- 2 tablespoons coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon curry powder
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 tablespoon soy sauce or tamari
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup mushrooms, sliced
- 1 cup carrots, thinly sliced
- 1 cup baby spinach
For the dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup coconut milk
- 1 tablespoon olive oil
Instructions
- In a large pot, heat coconut oil over medium heat. Add onion and cook until softened.
- Stir in garlic and ginger and cook for about 1 minute until fragrant.
- Add red curry paste and curry powder; cook, stirring, for 1 minute.
- Pour in vegetable broth, coconut milk, soy sauce, salt, and pepper. Bring to a simmer.
- Add mushrooms and carrots. Let cook while you make the dumplings.
- In a bowl, whisk together flour, baking powder, and salt. Stir in coconut milk and olive oil until a soft dough forms.
- Drop small spoonfuls of the dumpling dough into the simmering soup. Cover and cook for 10–12 minutes, until dumplings are fluffy and cooked through.
- Stir in spinach and let it wilt. Remove from heat and serve hot.
Notes
- For extra protein, add chickpeas or tofu.
- Sweet potatoes can be used instead of carrots.
- Add chili flakes or more curry paste for extra spice.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 730mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
