Description
A warm and comforting coconut curry soup with chewy dumplings, perfect for chilly days and quick dinners.
Ingredients
- 1 can coconut milk
- 2 cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 1 cup mushrooms, sliced
- 2 cups spinach
- Salt and pepper to taste
- Dumplings (store-bought or homemade)
Instructions
- Sauté onion, garlic, and ginger over medium heat until fragrant.
- Stir in the red curry paste and cook for another minute.
- Add the vegetable broth and coconut milk, and bring to a simmer.
- Add the carrots, bell peppers, and mushrooms; cook until tender.
- Season with salt and pepper.
- Stir in the spinach until wilted.
- Prepare dumplings according to the package instructions or your recipe.
- Serve the soup hot, with dumplings on the side or added directly to the soup.
Notes
For best flavor, use fresh vegetables and adjust the spice to your preference. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai