Coconut Curry Soup with Dumplings
A flavorful and comforting soup featuring coconut milk, aromatic spices, and tender vegetables, perfect for a quick meal.
Ingredients
For the soup
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry paste Red or yellow for best results
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup carrots, sliced A little bite is good
- 1 cup bell pepper, chopped Don't skip unless you're avoiding peppers
- 2 cups spinach Fresh or you can add frozen later
- Salt and pepper to taste
For the dumplings
- 1 Package of dumplings, store-bought or homemade Can be frozen or from the freezer aisle
Instructions
Preparation
- In a large pot, heat a little oil over medium heat.
- Add the chopped onion, garlic, and ginger. Sauté until fragrant.
- Stir in the curry paste and cook for another minute.
- Pour in the coconut milk and vegetable broth, and bring to a simmer.
- Add the carrots and bell pepper, cooking until tender.
- Stir in the spinach and season with salt and pepper.
- Prepare the dumplings according to package directions or your favorite recipe.
- Serve the soup hot with the dumplings on the side.
Notes
Do not over-fuss. If the coconut milk looks separated, relax and simmer. Toast your curry paste for deeper flavor.