Description
Curry Dumpling Soup is a warm and spicy delight that combines the flavors of red curry, coconut, and aromatic spices with tender dumplings and crisp vegetables in a comforting broth.
Ingredients
Scale
Broth:
- 2 tablespoons coconut oil
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
Soup:
- 2 medium carrots (sliced)
- 1 red bell pepper (sliced)
- 1 cup snow peas
- 12–16 frozen dumplings (vegetable or chicken)
- 1 tablespoon soy sauce or tamari
- juice of 1 lime
- fresh cilantro for garnish
- sliced red chili for heat (optional)
Instructions
- Sauté Aromatics: In a large pot, heat coconut oil over medium heat. Add onion and sauté until softened. Stir in garlic and ginger, cook until fragrant.
- Add Spices and Broth: Add curry paste, turmeric, and coriander. Pour in broth and coconut milk, bring to a gentle boil.
- Cook Vegetables and Dumplings: Add carrots and bell pepper, simmer. Cook dumplings per package instructions. Add snow peas in the last 2 minutes.
- Season and Serve: Stir in soy sauce and lime juice. Adjust seasoning, serve hot garnished with cilantro and chili.
Notes
- You can swap frozen dumplings for homemade ones or use wontons.
- For a richer flavor, add a teaspoon of fish sauce along with the soy sauce.
- This soup works well with shrimp or tofu instead of dumplings for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 6g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg
