Description
A delicious and creamy coconut curry soup paired with soft dumplings, perfect for a comforting meal.
Ingredients
Scale
- 1 can (400ml) coconut milk
- 2 cups vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 cup mushrooms, sliced
- 1 cup spinach
- 1 cup dumplings (store-bought or homemade)
- Fresh cilantro for garnish
Instructions
- In a large pot, combine coconut milk, vegetable broth, and red curry paste. Stir well to combine.
- Bring the mixture to a simmer over medium heat.
- Add the sliced mushrooms and cook for about 5 minutes until they are tender.
- Stir in the spinach and cook until wilted.
- Add the soy sauce and lime juice, mixing well.
- Carefully add the dumplings to the pot and cook according to package instructions or until they float to the top.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust the level of curry paste to taste for more or less heat.
- Feel free to add other vegetables like bell peppers or carrots.
- This soup can be made vegan by ensuring the dumplings are plant-based.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg