Description
A comforting coconut curry soup packed with flavor and soft, chewy dumplings – perfect for cozy nights.
Ingredients
Scale
- 1 can Coconut Milk
- 2-3 tbsp Curry Paste (yellow, red, or green)
- 4 cups Vegetable Broth
- Dumpling Dough (store-bought or homemade)
- 2 cups Fresh Vegetables (bell peppers, carrots, bok choy)
- 1 cup Protein (tofu or chicken)
- 2 tbsp Lime Juice
- Fresh Cilantro for garnish
Instructions
- Heat oil in a large pot and sauté chopped onion and garlic until fragrant.
- Stir in the curry paste and let it mingle with the onions.
- Gradually whisk in the coconut milk and vegetable broth; allow to simmer.
- Add in the chopped vegetables and cook until tender.
- Prepare dumpling dough and drop spoonfuls into the soup; they will float when done.
- Add your choice of protein and cook until warmed through.
- Stir in lime juice and garnish with fresh cilantro before serving.
Notes
Use full-fat coconut milk for creaminess and adjust spice levels according to taste. This soup can be made ahead of time and frozen without dumplings.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg