Quick Coconut Curry Soup with Dumplings
A comforting and quick coconut curry soup filled with dumplings, perfect for weeknight meals.
Ingredients
For the soup
- 1 can coconut milk Canned coconut milk on sale can be frozen.
- 2 cups vegetable broth Use low-sodium broth if preferred.
- 1 tablespoon red curry paste Use Thai red curry paste for the best flavor.
- 1 cup mixed vegetables (carrots, bell peppers, peas) Frozen mixed veggies save time.
- 1 cup cooked dumplings Store-bought or homemade dumplings.
- 1 tablespoon soy sauce Substitute tamari for a gluten-free option.
- to taste salt Adjust according to preference.
- to taste pepper Adjust according to preference.
- fresh cilantro for garnish Garnish generously for freshness.
Instructions
Preparation
- In a pot, combine the coconut milk and vegetable broth. Bring to a simmer over medium heat.
- Stir in the red curry paste, mixed vegetables, and soy sauce. Cook for about 5-7 minutes until the vegetables are tender.
- Add the cooked dumplings to the soup and heat through. Ensure dumplings are warm but not falling apart.
- Season with salt and pepper to taste. Add a splash of lime if desired.
- Serve hot, garnished with fresh cilantro.
Notes
Storage: Keeps in the fridge for 3-4 days and the freezer for up to 2 months. Reheat gently.