Description
A cozy bowl of creamy coconut curry soup with hearty dumplings, perfect for easy weeknight dinners.
Ingredients
Scale
- 1 can coconut milk
- 2 cups vegetable broth
- 1 tablespoon curry powder
- 1 tablespoon ginger, minced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 1 package dumplings (store-bought or homemade)
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Heat a little oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
- Add the minced garlic and ginger, cooking for another minute or so until fragrant.
- Stir in the curry powder and cook for an additional minute.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
- Add the mixed vegetables and cook for about 5 minutes, or until tender.
- Gently add the dumplings, simmering according to package instructions until cooked through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Feel free to customize with your favorite vegetables or proteins. This soup keeps well for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg