Simple Coconut Curry Soup with Dumplings
A warm and comforting coconut curry soup with chewy dumplings, loaded with fresh vegetables and aromatic spices, perfect for a cozy meal.
Ingredients
Soup Base
- 1 tablespoon coconut oil For sautéing
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth Can substitute with chicken broth
- 2 carrots, sliced
- 1 bell pepper, chopped
- 1 cup snap peas
- 1 cup baby spinach
Dumpling Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon olive oil
- ¾ cup water
Instructions
Soup Preparation
- In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until it becomes translucent.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the curry powder and mix it well with the onion mixture, letting it cook for about 30 seconds to enhance its flavor.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add the sliced carrots and chopped bell pepper. Let the soup simmer for about 10 minutes, until the vegetables are tender.
Dumpling Preparation
- In a mixing bowl, combine the flour, baking powder, and salt. Stir in the olive oil and water, mixing until a soft dough forms.
- Roll the dough into small balls, about one tablespoon each.
- Carefully drop the dumplings into the simmering soup and cook for an additional 10 minutes. The dumplings will puff up and cook through.
- Stir in the snap peas and baby spinach, letting them cook for another 2-3 minutes until just wilted.
- Season with salt and pepper to taste. Serve hot.
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Notes
For added flavor, garnish with fresh herbs like cilantro or basil. A squeeze of lime or lemon juice elevates the delicate flavors. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.