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Vibrant Coconut Curry Dumpling Soup

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Vibrant Coconut Curry Dumpling Soup is a rich, flavorful dish with a creamy coconut base, aromatic curry spices, and delicate, fluffy dumplings. Perfect for chilly days, this comforting soup offers a balance of savory, spicy, and tangy flavors. It’s easy to make in one pot, customizable with vegetables and protein, and sure to impress both family and guests. Ready in under an hour, this hearty soup is perfect for cozy nights or special occasions!

Ingredients

For the Soup Base:

  • 1 tablespoon olive oil or coconut oil

  • 1 medium onion, finely chopped

  • 2 garlic cloves, minced

  • 1 tablespoon fresh ginger, grated

  • 2 tablespoons red curry paste (or yellow curry paste for a milder flavor)

  • 1 can (14 oz) coconut milk (full-fat for extra creaminess)

  • 3 cups vegetable or chicken broth

  • 1 tablespoon soy sauce (or tamari for gluten-free)

  • 1 tablespoon lime juice (plus extra for garnish)

  • Salt and pepper to taste

For the Dumplings:

  • 1 cup all-purpose flour (or gluten-free flour for a gluten-free version)

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon garlic powder

  • 1/2 cup water (add more if needed)

  • 1 tablespoon olive oil or coconut oil

For Garnishing:

  • Fresh cilantro or parsley, chopped

  • Lime wedges

  • Sliced green onions (optional)

  • Red pepper flakes (optional, for added heat)

Instructions

  • Prepare the Dumplings:

    • In a medium bowl, whisk together flour, baking powder, salt, ginger, and garlic powder.

    • Gradually add water and stir until a soft dough forms. Adjust water if necessary to get the right consistency (soft but not sticky).

    • Heat olive oil or coconut oil in a small pot over medium heat. Scoop tablespoon-sized portions of the dumpling dough and drop them into the pot, shaping into small balls. Cook for 4–5 minutes, turning occasionally until lightly golden and firm. Remove from heat and set aside.

  • Prepare the Soup Base:

    • Heat olive oil or coconut oil in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.

    • Add the minced garlic and grated ginger and cook for another minute until fragrant.

    • Stir in the red curry paste and cook for 1–2 minutes to allow the spices to bloom and become aromatic.

    • Pour in coconut milk and vegetable broth, stirring to combine. Bring the soup to a gentle simmer.

    • Add soy sauce and lime juice, seasoning with salt and pepper to taste. Let the soup simmer for about 10 minutes to let the flavors meld.

  • Add the Dumplings:

    • Gently drop the cooked dumplings into the simmering soup. Let them cook for 5–7 minutes until they’re tender and heated through.

  • Serve:

    • Ladle the soup and dumplings into bowls. Garnish with fresh cilantro or parsley, lime wedges, and sliced green onions. For extra heat, sprinkle red pepper flakes on top.

Notes

  • Add vegetables like spinach, mushrooms, carrots, or bell peppers for extra flavor and texture.

  • You can substitute the dumplings with store-bought dumplings if short on time.

  • For extra protein, consider adding tofu, chicken, or shrimp to the soup.

Find it online: https://avarecipe.com/vibrant-coconut-curry-dumpling-soup/