Description
A cozy, flavorful curry dumpling soup made with vegetables, coconut milk, and pillowy dumplings — perfect for a comforting weeknight dinner.
Ingredients
- 1 tablespoon sesame oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon red curry paste
- 2 teaspoons curry powder
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup (optional)
- 1 ½ cups diced carrots
- 1 ½ cups chopped kale
- 12–15 frozen dumplings (veggie or your choice)
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Chili flakes, for garnish (optional)
Instructions
- Heat sesame oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add garlic and ginger, and cook for another minute until fragrant.
- Stir in the red curry paste and curry powder, cooking for 1-2 minutes to bloom the spices.
- Pour in the vegetable broth, coconut milk, soy sauce, and maple syrup. Stir to combine.
- Add the diced carrots and bring the mixture to a boil. Reduce heat and simmer for 10 minutes.
- Add the frozen dumplings and cook according to package directions, usually 5-6 minutes, or until cooked through.
- Stir in the chopped kale and cook until wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh cilantro and chili flakes if desired.
Notes
- Use any dumplings you like — vegetable, chicken, or shrimp.
- Adjust curry paste for more or less spice.
- Can be made ahead and reheated; dumplings may soften slightly.
- For a protein boost, add tofu or shredded chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
