Description
A fragrant, creamy coconut curry soup brimming with aromatic spices, tender vegetables, and soft, pillowy dumplings. The warm, rich broth balances sweetness and heat, creating a cozy, comforting dish you won’t want to put down!
Ingredients
- 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
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup water
- 2 tablespoons fresh cilantro, chopped
Instructions
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the curry powder and turmeric to the pot, stirring to coat the onions, garlic, and ginger.
5. Pour in the coconut milk and vegetable broth, stirring to combine all the ingredients.
6. Bring the mixture to a simmer, then add the sliced carrot and cubed potato.
7. Let the soup simmer for about 15 minutes, or until the vegetables are tender.
8. While the soup simmers, prepare the dumplings by mixing the all-purpose flour, baking powder, and salt in a medium bowl.
9. Slowly add the water to the flour mixture, stirring until a dough forms.
10. Once the dough has come together, use your hands to shape it into small dumplings, about 1-inch in diameter.
11. Once the vegetables are tender, gently drop the dumplings into the simmering soup.
12. Cover the pot and let the dumplings cook for about 10 minutes, or until they float to the top.
13. Stir in the chopped spinach, soy sauce, salt, and black pepper, and cook for an additional 2 minutes until the spinach wilts.
14. Taste the soup and adjust the seasoning if necessary.
15. Garnish the soup with chopped fresh cilantro before serving.
Notes
For a richer flavor, try using full-fat coconut milk instead of light coconut milk.
Adjust the level of curry powder and turmeric based on your preferred spice level.
You can substitute the vegetable broth with chicken broth for a non-vegetarian version.
To make the dumplings lighter, you can add a tablespoon of olive oil or melted butter to the dough.
If you prefer thicker soup, blend part of the soup before adding the dumplings.