Description
A creamy and fragrant coconut curry soup with dumplings, perfect for cozy autumn nights.
Ingredients
Scale
- 1 can coconut milk
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ginger, grated
- 2 cups mixed vegetables (carrots, bell peppers, etc.)
- 1 cup dumplings (store-bought or homemade)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Sauté the onion and garlic in a large pot over medium heat until translucent.
- Add the curry powder and ginger, stirring for 1 minute until fragrant.
- Pour in the coconut milk and vegetable broth, bringing it to a gentle simmer.
- Add the mixed vegetables and cook for about 5-7 minutes, or until tender.
- Gently add the dumplings to the soup and cook according to package instructions or until they are floating.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
This soup can be prepared in advance and stored for up to 3 days in the refrigerator. It can also be frozen for a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg