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Cozy Coconut Curry Soup with Dumplings

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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

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://deliceflash.com/cozy-coconut-curry-soup-with-dumplings/