Description
A comforting coconut curry soup with tender, savory dumplings—rich, aromatic, and perfect for cozy meals.
Ingredients
Units
Scale
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 tbsp red or yellow curry paste (adjust to taste)
- 1 can (400 ml) coconut milk
- 4 cups vegetable or chicken broth
- 1 cup diced carrots
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms (optional)
- 1 tbsp fish sauce or soy sauce
- 1 tsp sugar (optional)
- Juice of 1 lime
- Fresh cilantro or Thai basil for garnish
- For the dumplings:
- 250 g ground chicken, pork, or turkey
- 2 green onions, finely chopped
- 1 tsp grated ginger
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp salt and pepper
Instructions
- In a large pot, heat oil over medium heat. Sauté onion until translucent, about 3 minutes. Add garlic and ginger; cook 1 minute until fragrant.
- Stir in curry paste and cook 1–2 minutes. Pour in coconut milk and broth; bring to gentle simmer.
- Add carrots, bell pepper, and mushrooms. Simmer 5 minutes until vegetables just start to soften.
- Meanwhile, combine dumpling ingredients (meat, green onion, ginger, soy sauce, sesame oil, salt, pepper) in a bowl; mix well.
- Using a spoon or small ice-cream scoop, drop rounded dumplings into simmering soup. Cook 8–10 minutes, gently stirring occasionally, until dumplings are cooked through.
- Stir in fish sauce (or soy sauce), sugar, and lime juice. Taste and adjust seasoning.
- Ladle soup and dumplings into bowls. Garnish with fresh cilantro or Thai basil and extra lime wedges.
Notes
- Swap ground meat with tofu or chickpeas for a vegetarian version.
- Add vegetables like spinach or bok choy at the end for extra greens.
- Adjust curry brand and amount to control heat level.
- Make dumplings ahead and freeze uncooked; add frozen dumplings directly to cooking soup (increase cook time by a few minutes).
- Leftover soup keeps well refrigerated for up to 3 days; freshen with lime juice before serving.
Nutrition
- Serving Size: 1 bowl (about 350 ml soup + 3–4 dumplings)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg