Description
A comforting coconut curry soup with fluffy dumplings, perfect for chilly evenings or festive gatherings.
Ingredients
Scale
- 1 can coconut milk
- 4 cups vegetable broth
- 2 tablespoons red curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 carrots, sliced
- 1 bell pepper, chopped
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- Salt, to taste
- Pepper, to taste
- Dumplings (store-bought or homemade)
- Fresh cilantro, for garnish
Instructions
- Heat a bit of oil in a large pot over medium heat. Sauté the chopped onion, minced garlic, and grated ginger until fragrant—about 3-4 minutes.
- Add the sliced carrots and chopped bell pepper. Cook for another 5 minutes, stirring occasionally.
- Stir in the red curry paste and cook for about 1 minute.
- Pour in the vegetable broth and coconut milk, mixing well. Bring the mixture to a gentle simmer.
- Add the sliced mushrooms and frozen peas after the soup simmers for about 10 minutes and let it simmer for an additional 10-15 minutes.
- Prepare your dumplings according to package instructions.
- Season the soup with salt and pepper to taste.
- Serve the soup in bowls with dumplings on top, garnished with fresh cilantro.
Notes
Serve with crusty bread or lime wedges for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: coconut curry, soup, dumplings, vegetarian soup, quick dinner