Description
A hearty, fragrant soup featuring tender dumplings simmered in a creamy, curry‑spiced broth with vegetables—perfect for a cozy one‑pot meal.
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 carrots, sliced
- 1 bell pepper, diced
- 1–2 tbsp curry powder or curry paste (adjust to taste)
- 4 cups vegetable or chicken broth
- 1 cup coconut milk
- 12–16 dumplings (store‑bought or homemade—vegetable, chicken, or shrimp)
- 1 tbsp soy sauce or fish sauce (optional, for umami)
- Juice of 1 lime
- Salt and black pepper, to taste
- Optional: 1–2 cups spinach or bok choy
- Garnish: fresh cilantro, basil, or sliced green onions
Instructions
- Heat oil in a large pot over medium heat. Sauté onion, garlic, and ginger for 3–4 minutes until fragrant.
- Add curry powder or paste and cook for 1 minute to bloom the flavors.
- Toss in carrots and bell pepper; sauté for another 2–3 minutes.
- Pour in broth, bring to a gentle boil, then reduce heat.
- Stir in coconut milk, soy/fish sauce if using, and lime juice.
- Drop in dumplings, cover, and simmer until cooked—5–7 minutes for fresh, 8–10 for frozen.
- Add spinach or bok choy in the final minutes until wilted.
- Season with salt and pepper. Serve hot, garnished with fresh herbs and extra lime if desired.
Notes
- Swap dumplings for wontons or gyoza as desired.
- Use yellow, red, or green curry to vary heat and flavor.
- Add zucchini, mushrooms, or sweet potato for more veg.
- Make it vegan with plant‑based dumplings and veggie broth.
- Garnishes like Thai basil, lime wedges, and crushed peanuts enhance freshness.
Nutrition
- Serving Size: 1 bowl (~1¼ cups)
- Calories: 280
- Sugar: 5g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
