Description
A comforting and flavorful Coconut Curry Soup with soft homemade dumplings, packed with vegetables and fragrant spices. This hearty soup combines creamy coconut milk, warming curry spices, and tender dumplings for a satisfying meal perfect for any day.
Ingredients
Scale
Soup
- 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
Dumplings
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup water
Garnish
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat the oil: Heat the olive oil in a large pot over medium heat.
- Sauté onion: Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add aromatics: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add spices: Add the curry powder and turmeric to the pot, stirring to coat the onion, garlic, and ginger evenly.
- Add liquids: Pour in the coconut milk and vegetable broth, stirring to combine all ingredients.
- Simmer vegetables: Bring the mixture to a simmer, then add the sliced carrot and cubed potato.
- Cook vegetables: Let the soup simmer for about 15 minutes, or until the vegetables are tender.
- Prepare dumpling dough: While the soup simmers, mix the all-purpose flour, baking powder, and salt in a medium bowl.
- Add water: Slowly add the water to the flour mixture, stirring until a dough forms.
- Shape dumplings: Once the dough has come together, use your hands to shape it into small dumplings about 1 inch in diameter.
- Add dumplings to soup: When the vegetables are tender, gently drop the dumplings into the simmering soup.
- Cook dumplings: Cover the pot and let dumplings cook for about 10 minutes, or until they float to the top.
- Add greens and seasoning: Stir in the chopped spinach, soy sauce, salt, and black pepper, cooking an additional 2 minutes until the spinach wilts.
- Taste and adjust: Taste the soup and adjust seasoning as needed.
- Garnish and serve: Garnish with chopped fresh cilantro before serving.
Notes
- You can substitute vegetable broth with chicken broth if not vegetarian.
- For a gluten-free version, use gluten-free flour in dumplings.
- Adjust curry powder and turmeric to your spice preference.
- The soup can be stored in the refrigerator for 3-4 days and reheated gently.
- If dumplings stick together, separate them gently with a spoon while cooking.
