Coconut Curry Soup: Discover This Comfort Food Recipe!
Coconut Curry Soup is a bold fusion recipe that combines creamy coconut milk with vibrant vegetables and dumplings, creating a comforting and flavorful dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Vegan
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 tablespoon red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 8–10 dumplings (store-bought or homemade)
- 2 cups baby spinach or kale
- 1 tablespoon soy sauce
- Juice of 1/2 lime
- Salt & black pepper to taste
- Fresh cilantro & chili flakes for garnish
Instructions
- In a large pot, heat coconut oil and sauté onions, garlic, and ginger until soft and fragrant.
- Toss in bell peppers and mushrooms, cooking for 5 minutes. Stir in red curry paste until fully coated.
- Pour in coconut milk and broth. Bring to a simmer for 10 minutes.
- Carefully add dumplings to the pot and simmer until heated through.
- Stir in spinach, soy sauce, and lime juice. Season to taste, then garnish with fresh cilantro and chili flakes.
Notes
- This soup can be made vegan by using plant-based dumplings.
- Adjust the spice level by adding more or less red curry paste.
- Feel free to add other vegetables like carrots or zucchini for extra nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Protein: 12g