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Coconut Curry Soup with Dumplings

A comforting bowl of Coconut Curry Soup with Dumplings, rich in flavor and perfect for cozy dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 2 cups mixed vegetables (like carrots, bell peppers, and broccoli)
  • to taste salt
  • to taste pepper
For the Dumplings
  • Dumplings (store-bought or homemade) Store-bought or homemade dumplings can be used.

Method
 

Preparation
  1. In a large pot, heat 2 tablespoons of coconut oil over medium heat.
  2. Add the diced onion and sauté until softened, about 5 minutes.
  3. Stir in minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  4. Sprinkle in the curry powder, stirring to combine, and allow the spices to bloom for 1 minute.
  5. Pour in the can of coconut milk and vegetable broth, stirring well to mix everything together.
  6. Bring the mixture to a gentle simmer.
  7. Add your chosen mixed vegetables and allow them to cook in the simmering soup for about 10-15 minutes, or until they are tender.
  8. If using store-bought dumplings, add them to the soup during the last 5 minutes of cooking; if making homemade dumplings, prepare them according to your recipe before adding them into the pot.
  9. Taste and season the soup with salt and pepper as desired.
  10. Ladle the soup into bowls, and enjoy warm!

Notes

Feel free to use any mixed vegetables you love or have on hand. For a kick, add red pepper flakes or fresh chili. Properly store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.