Description
This Cozy Coconut Curry Soup with Dumplings is a comforting and flavorful dish, combining the creaminess of coconut milk, the warmth of curry spices, and tender dumplings. It’s perfect for chilly days or when you need a bowl of cozy goodness.
Ingredients
Scale
For the Soup:
- 1 tablespoon coconut oil (or vegetable oil)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 4 cups vegetable or chicken broth
- 1 (14 oz) can coconut milk
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach (or kale)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- Salt and pepper to taste
For the Dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons coconut oil or butter, melted
- 1/3 cup coconut milk (or regular milk)
Optional Toppings:
- Fresh cilantro, chopped
- Sliced green onions
- Red chili flakes for heat
- Lime wedges
Instructions
-
Prepare the Soup Base
- Heat coconut oil in a large pot over medium heat. Add diced onion and sauté until softened, about 3 minutes.
- Stir in minced garlic, ginger, curry paste, turmeric, cumin, and paprika. Cook for 1-2 minutes until fragrant.
- Pour in the vegetable or chicken broth and coconut milk, stirring to combine.
- Add diced sweet potato and bring the soup to a gentle simmer. Cook for 10 minutes or until the sweet potato is tender.
- Stir in red bell pepper, baby spinach, soy sauce, and lime juice. Season with salt and pepper to taste.
-
Make the Dumplings
- In a medium bowl, whisk together flour, baking powder, and salt.
- Add melted coconut oil and coconut milk, stirring until a sticky dough forms.
-
Add Dumplings to the Soup
- Using a spoon, drop small dollops of dumpling dough into the simmering soup. Cover the pot and let the dumplings cook for 8-10 minutes, or until they are puffed and cooked through.
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Serve
- Ladle the soup into bowls, ensuring each serving gets a few dumplings.
- Garnish with fresh cilantro, green onions, or chili flakes, and serve with lime wedges on the side for a zesty kick.
Notes
- For a vegan version, ensure you use coconut oil and coconut milk for the dumplings.
- You can substitute the sweet potato with other root vegetables like carrots or butternut squash.
- This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat before serving and add fresh dumplings if desired.
Nutrition
- Serving Size: 1 bowl (includes soup + dumplings)
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg