Description
Hearty Coconut Curry Soup with Dumplings brings comfort and warmth from South Asian kitchens, blending rich coconut milk with aromatic spices. Creamy, spicy, and perfectly balanced, this dish welcomes you to savor each luxurious spoonful of culinary bliss.
Ingredients
Scale
Main Ingredients:
- 4 cups vegetable or chicken broth
- 1 (14 ounces/400 grams) can coconut milk
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, thinly sliced
Vegetables and Aromatics:
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup baby spinach (or kale)
Spices and Seasonings:
- 2 tablespoons red curry paste
- 1 tablespoon coconut oil (or vegetable oil)
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- Salt and pepper to taste
Dumpling Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons coconut oil or butter, melted
- 1/3 cup coconut milk (or regular milk)
Optional Toppings:
- Fresh cilantro, chopped
- Sliced green onions
- Red chili flakes for heat
- Lime wedges
Instructions
- Ignite a culinary journey by warming coconut oil in a spacious pot over medium flame, gently sautéing diced onions until they transform into translucent, softened morsels.
- Introduce an aromatic symphony of minced garlic, ginger, curry paste, turmeric, cumin, and paprika, allowing the spices to dance and release their intoxicating fragrance for 1-2 minutes.
- Cascade vegetable or chicken broth and luxurious coconut milk into the pot, creating a harmonious liquid landscape with a gentle stir.
- Incorporate sweet potato cubes and allow the mixture to simmer softly, nurturing the vegetables until they become tender and yielding, approximately 10 minutes.
- Enrich the soup with vibrant red bell peppers, delicate baby spinach, umami-packed soy sauce, and bright lime juice, seasoning with salt and pepper to elevate the flavor profile.
- In a separate mixing vessel, combine flour, baking powder, and salt, creating a foundational canvas for the dumplings.
- Merge melted coconut oil and coconut milk into the dry ingredients, coaxing them into a sticky, promising dough.
- Delicately spoon small clusters of dumpling dough into the gently bubbling soup, then seal with a lid, allowing them to transform and puff for 8-10 minutes.
- Artfully ladle the steaming soup into serving vessels, ensuring each portion receives a constellation of pillowy dumplings.
- Complete the dish with a flourish of fresh cilantro, verdant green onions, or fiery chili flakes, accompanied by lime wedges for a zesty punctuation.
Notes
- Swap coconut milk with almond or oat milk for a lighter, lower-fat version that still maintains creamy texture.
- Replace wheat flour with gluten-free flour blend to make dumplings suitable for celiac or gluten-sensitive diners.
- Boost protein content by adding cooked chicken, tofu, or chickpeas directly into the soup for a more substantial meal.
- Control spice level by gradually adding curry paste and adjusting according to personal heat tolerance, ensuring a balanced and enjoyable experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg