Description
A warm and comforting Coconut Curry Soup with fluffy dumplings, perfect for gatherings and creating lasting memories.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 large carrot, sliced
- 1 medium potato, cubed
- 1 cup spinach, chopped
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup water
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the curry powder and turmeric to the pot, stirring to coat the onions, garlic, and ginger.
- Pour in the coconut milk and vegetable broth, stirring to combine all the ingredients.
- Bring the mixture to a simmer, then add the sliced carrot and cubed potato.
- Let the soup simmer for about 15 minutes, or until the vegetables are tender.
- While the soup simmers, prepare the dumplings by mixing the all-purpose flour, baking powder, and salt in a medium bowl.
- Slowly add the water to the flour mixture, stirring until a dough forms.
- Once the dough has come together, use your hands to shape it into small dumplings, about 1-inch in diameter.
- Once the vegetables are tender, gently drop the dumplings into the simmering soup.
- Cover the pot and let the dumplings cook for about 10 minutes, or until they float to the top.
- Stir in the chopped spinach, soy sauce, salt, and black pepper, and cook for an additional 2 minutes until the spinach wilts.
- Taste the soup and adjust the seasoning if necessary.
- Garnish the soup with chopped fresh cilantro before serving.
Notes
Fresh herbs can enhance flavors. Store any leftover dumplings separately to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Coconut Curry, Vegetarian Soup, Dumplings, Comfort Food
