Description
Curry Dumpling Soup is the ultimate comfort bowl, combining rich flavors and hearty ingredients for a satisfying meal.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 2 cups mixed vegetables (carrots, peas, and bell peppers)
- 1 package (16 ounces) frozen dumplings (chicken or vegetable)
- 2 cups baby spinach
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the curry powder, ground cumin, and turmeric to the pot, stirring well to combine. Cook for another minute to toast the spices.
- Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- Add the mixed vegetables and simmer for 5-7 minutes until they are tender.
- Gently add the frozen dumplings to the pot and cook according to package instructions, usually about 5-7 minutes.
- Once the dumplings are cooked, stir in the baby spinach and cook for an additional 1-2 minutes until wilted.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- For added protein, consider adding cooked chicken or tofu along with the vegetables.
- Experiment with different types of dumplings, such as shrimp or pork, to customize the flavor of the soup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg