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Coconut Curry Soup with Dumplings finished dish

Coconut Curry Soup with Dumplings

Recipe card for Coconut Curry Soup with Dumplings.
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Servings: 4-6 servings
Course: Appetizer
Ingredients Method

Ingredients
  

Ingredients
  • 1 tablespoon vegetable oil or coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2–3 tablespoons red curry paste adjust to taste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 1 can (14 ounces) coconut milk full-fat for richness
  • 1 tablespoon soy sauce or tamari for gluten-free option
  • 1 tablespoon lime juice freshly squeezed
  • 1 tablespoon brown sugar or honey
  • Salt and pepper to taste

Method
 

Preparation
  1. Heat oil in a large pot over medium heat. Sauté the onion for 3-4 minutes until softened.
  2. Add garlic and ginger, cooking until fragrant, about 1-2 minutes.
  3. Stir in curry paste, turmeric, and cumin, and cook for 2 minutes.
  4. Pour in vegetable broth, then stir in coconut milk. Simmer gently.
  5. Add soy sauce, lime juice, brown sugar, salt, and pepper. Let the flavors meld for 10 minutes.
  6. Add dumplings and optional vegetables. Simmer until dumplings are cooked through and vegetables are tender, about 10-15 minutes.
  7. Stir in leafy greens during the last few minutes. Adjust seasoning as needed.

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