Description
A comforting and fragrant Coconut Curry Soup with Dumplings, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 can (400ml) coconut milk
- 4 cups vegetable broth
- 2 cups mixed vegetables (carrots, bell peppers, snap peas)
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Dumplings (store-bought or homemade)
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent.
- Stir in garlic and ginger, cooking for an additional minute.
- Add red curry paste and cook for another minute, mixing well.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
- Add mixed vegetables and soy sauce, seasoning with salt and pepper.
- Let simmer for about 10-15 minutes until vegetables are tender.
- Meanwhile, cook dumplings according to package instructions.
- Serve the soup hot, topped with cooked dumplings and garnished with fresh cilantro.
Notes
If you make a big batch, the soup tastes even better the next day. Add fresh dumplings when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg