Description
A comforting soup with a smooth coconut base and fluffy dumplings, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 can (13 oz) full-fat coconut milk
- 3 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 1/2 red bell pepper, thinly sliced
- Juice of 1 lime
- Salt to taste
- Fresh cilantro for garnish
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons coconut milk
- 1/3 cup water
Instructions
- In a large pot over medium heat, warm the olive oil. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and ginger, cooking just until fragrant—another minute or so.
- Mix in the red curry paste and turmeric. Stir well to coat the onions and toast the spices lightly, deepening their flavor.
- Add the coconut milk and vegetable broth. Stir until smooth, then add soy sauce and brown sugar for balance. Bring the soup to a gentle simmer.
- Drop in the sliced carrots, broccoli, and red pepper. Let everything simmer for about 8–10 minutes, or until the vegetables are just tender.
- While the soup simmers, prepare the dumpling dough. In a bowl, whisk together the flour, baking powder, and salt. Stir in the coconut milk and water until a soft dough forms—thick but scoopable.
- Using a spoon, drop small scoops of the dumpling dough directly into the simmering soup. Cover the pot and let the dumplings cook for about 10–12 minutes, until they puff up and are cooked through.
- Turn off the heat, squeeze in the lime juice, and adjust salt to taste. Serve hot, garnished with fresh cilantro.
Notes
- This soup can be made vegan by using vegetable broth and skipping the soy sauce if gluten-free alternatives are needed.
- Feel free to add other vegetables like peas or spinach for additional nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg