Coconut Curry Soup with Dumplings

Coconut Curry Soup with Dumplings

Author: Sara Smith Prep Time: 15
Cook Time: 30 Total Time: 45
Yield: 4 servings Category: LUNCH Cuisine: Asian Diet: Vegetarian

Ingredients

  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (400ml) coconut milk
  • 4 cups vegetable broth
  • 1 cup chopped vegetables (carrots, bell peppers, etc.)
  • Salt and pepper, to taste
  • 1 package dumplings (store bought or homemade)
  • Fresh cilantro, for garnish
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Instructions

  1. In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté until translucent.
  2. Stir in the minced garlic and grated ginger, cooking for an additional minute.
  3. Add the red curry paste and mix well, cooking for a couple of minutes.
  4. Pour in the coconut milk and vegetable broth, stirring to combine and scraping the bottom of the pot.
  5. Add the chopped vegetables and bring the mixture to a simmer, cooking until veggies are tender but crisp, about 5-8 minutes.
  6. Season with salt and pepper to taste.
  7. Add the dumplings and cook according to package instructions until they float to the top.
  8. Serve hot garnished with fresh cilantro.

Notes

  1. Avoid overcooking the dumplings and using low-quality coconut milk for the best results.