Description
A warm, creamy coconut curry soup filled with vibrant vegetables and dumplings, perfect for cozy nights and easy weeknight dinners.
Ingredients
Scale
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tablespoons red curry paste
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup spinach
- 1 cup dumplings (store-bought or homemade)
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Heat some oil in a large pot over medium heat and sauté the onion and garlic until fragrant.
- Add the mushrooms and cook until softened.
- Stir in the red curry paste and cook for an additional minute.
- Pour in the coconut milk and vegetable broth, bringing it to a simmer.
- Add the dumplings and cook according to package instructions (about 5-7 minutes).
- Stir in the spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot with lime wedges on the side.
Notes
Make ahead for convenience; freezes well without dumplings. Customize with your preferred vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg