Description
A flavorful coconut curry soup with soft dumplings.
Ingredients
Scale
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry paste
- 1 cup chopped vegetables (carrots, bell peppers, broccoli)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup water
- Salt to taste
Instructions
- In a pot, combine coconut milk, vegetable broth, and curry paste. Bring to a simmer.
- Add chopped vegetables and cook until tender.
- In a bowl, mix flour, baking powder, and salt.
- Add water to the dry mixture to form a dough.
- Drop spoonfuls of dough into the simmering soup.
- Cover and cook for 10 minutes until dumplings are fluffy.
- Stir in soy sauce and lime juice before serving.
Notes
- Adjust curry paste for desired spiciness.
- Serve with fresh cilantro on top.
- This soup can be refrigerated for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Coconut Curry Soup, Dumplings, Vegan Soup, Thai Cuisine