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Quick Coconut Curry Soup with Dumplings

A speedy and flavorful coconut curry soup featuring vibrant vegetables and tender dumplings, perfect for a satisfying weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 can Coconut milk (13.5 oz / 400ml)
  • 2 tbsp Red curry paste
  • 4 cups Vegetable broth
  • 1 tbsp Fresh ginger grated
  • 2 cloves Garlic minced
  • 1 Red bell pepper sliced
  • 5 oz Fresh spinach
  • 15 oz can Chickpeas canned, rinsed
  • 2 tbsp Lime juice
  • 1/4 cup Fresh cilantro chopped
Dumplings
  • 1 cup All-purpose flour
  • 1/2 cup Water
  • 1/2 tsp Salt

Equipment

  • Large Pot
  • Whisk or Spoon
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

Soup Preparation
  1. In a large pot, sauté the grated ginger, minced garlic, and red curry paste until fragrant.
  2. Add the coconut milk, vegetable broth, and sliced bell pepper, then bring the mixture to a gentle simmer.
  3. Stir in the rinsed chickpeas and fresh spinach, cooking until the spinach has wilted.
Dumpling Creation
  1. While the soup simmers, combine the all-purpose flour, water, and salt in a bowl to form a simple dough.
  2. Drop small spoonfuls of the dumpling dough directly into the simmering soup.
  3. Allow the dumplings to cook for 5-7 minutes, or until they are puffed and thoroughly cooked.
Finishing Touches
  1. Stir in the fresh lime juice and chopped cilantro just before serving.
  2. Serve the quick coconut curry soup with dumplings immediately and enjoy.

Notes

Adjust the spice level to your preference by adding more or less curry paste.