Irresistible Coconut Curry Soup With Dumplings
This creamy Coconut Curry Soup is brimming with aromatic flavors and fluffy dumplings, making it a perfect cozy meal.
Ingredients
Soup Base Ingredients
- 400 ml Coconut Milk for creaminess
- 4 cups Vegetable Broth as the base
- 2 tablespoons Curry Paste adjust according to spice preference
- 2 medium Carrots, sliced for sweetness and texture
- 1 cup Bell Peppers, sliced adds color and crunch
- 1 cup Broccoli Florets nutritious, adds vibrancy
Dumpling Ingredients
- 2 cups All-Purpose Flour
- ½ teaspoon Salt
- ¾ cup Water for binding
Garnishing
- 1 Lime for a zesty finish
- 2 tablespoons Vegetable Oil for sautéing
- to taste Ground Black Pepper
- a handful Fresh Cilantro, chopped for garnish
Instructions
Preparation
- In a bowl, mix together the flour and salt. Gradually add water until a soft dough forms. Knead lightly, cover with a cloth, and let it rest for 10 minutes.
Cooking the Soup
- In a large pot, heat vegetable oil over medium heat. Add carrots and bell peppers, sauté for about 3-4 minutes until they start to soften.
- Pour in the vegetable broth and coconut milk. Stir in the curry paste, and bring the mixture to a gentle simmer.
- Once simmering, toss in the broccoli florets and continue to simmer for an additional 5 minutes.
Cooking the Dumplings
- Roll out the rested dough to about ¼ inch thick. Cut into circles or squares.
- Drop the dumplings directly into the simmering soup. Cook for 10 minutes until they float to the top and are tender.
Final Touches
- Take the pot off the heat. Season with pepper and a squeeze of lime juice. Garnish with fresh cilantro before serving.
Notes
For a gluten-free version, use gluten-free flour for the dumplings. Ensure the broth is vegetable-based for a vegan option. Allow the dough to rest for better texture and avoid over-kneading to prevent dense dumplings.