Description
A warm and comforting coconut curry soup with tender dumplings, perfect for chilly nights or a quick weeknight dinner.
Ingredients
Scale
- 1 can coconut milk
- 4 cups vegetable broth
- 2 tablespoons curry paste
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 cup carrots, sliced
- 1 cup bell pepper, chopped
- 1 cup spinach or kale
- 2 cups dumplings (store-bought or homemade)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat a splash of oil in a large pot over medium heat. Add the minced ginger and garlic and sauté until fragrant, about 30–60 seconds.
- Stir in the curry paste and cook for another minute to bloom the spices.
- Pour in the vegetable broth and coconut milk, then bring to a gentle simmer.
- Add the sliced carrots and chopped bell pepper, simmering until just tender, about 5–7 minutes.
- Gently stir in the dumplings and cook according to package directions or until they float and are heated through.
- Add the spinach or kale in the last minute so it wilts but stays bright. Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh cilantro. Serve immediately.
Notes
For a silkier broth, whisk the coconut milk before adding. If dumplings stick together, separate while still frozen or toss lightly in oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg