Description
A comforting and flavorful Coconut Curry Soup with fluffy dumplings, combining rich coconut milk, fragrant red curry paste, and fresh vegetables. This Asian-inspired vegetarian main course is perfect for a cozy meal.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon coconut oil
- 1 small yellow onion, finely chopped
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (14 ounces) full-fat coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro
Dumpling Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon chopped green onions
- 1/2 cup coconut milk (for dumplings)
- 1 tablespoon melted butter or coconut oil (for dumplings)
Instructions
- Sauté Aromatics: Heat coconut oil in a large pot over medium heat. Add the finely chopped onion and cook for 4 to 5 minutes until softened. Stir in the freshly grated ginger and minced garlic and cook for an additional 30 seconds to release their aromas.
- Add Curry Paste: Stir in the red curry paste and cook for 1 minute to release its flavors into the oil and aromatics.
- Add Liquids: Pour in the vegetable broth and the full-fat coconut milk. Stir in the soy sauce and brown sugar, then bring the mixture to a gentle simmer.
- Add Vegetables: Add the thinly sliced red bell pepper and sliced mushrooms to the soup. Cook for 8 to 10 minutes until the vegetables are tender.
- Add Spinach and Lime: Stir in the baby spinach and fresh lime juice right before preparing the dumplings.
- Prepare Dumpling Dough: In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and chopped green onions. Add the coconut milk and melted butter (or coconut oil) and mix until just combined to form a soft dough.
- Add Dumplings to Soup: Drop tablespoon-sized portions of the dumpling dough into the simmering soup. Cover the pot and cook for 12 to 15 minutes without lifting the lid to ensure the dumplings cook through and become fluffy.
- Garnish and Serve: Once dumplings are cooked, garnish the soup with chopped fresh cilantro. Serve hot for a hearty and satisfying meal.
Notes
- For added protein, stir in cooked shredded chicken or tofu before adding the dumplings.
- Adjust the spice level by adding more or less red curry paste to suit your taste.
- Maintain a gentle simmer while cooking dumplings to ensure even cooking and fluffiness.
- This soup can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
