Description
As a busy mom, I know how precious time can be, especially when it comes to dinner. That’s why I adore this Curry Dumpling Soup. It’s not just a meal; it’s a warm hug in a bowl! With its rich flavors and comforting dumplings, this soup is perfect for those hectic evenings when you want something quick yet impressive.
Ingredients
Scale
- 1 tablespoon coconut oil (or vegetable oil)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 bell pepper, sliced
- 1 medium carrot, julienned or diced
- 1 teaspoon ground turmeric
- 1 tablespoon curry powder (mild or spicy)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 4 cups vegetable or chicken broth
- 1 (14 oz) can coconut milk
- 1 tablespoon soy sauce (or fish sauce for extra umami)
- 1 teaspoon lime juice or rice vinegar (for brightness)
- 12 frozen dumplings (potstickers, gyoza, or wontons)
- 1/2 teaspoon sesame oil (for extra flavor, optional)
- Optional Add-Ins & Toppings: 2 cups baby spinach or bok choy, 1/2 cup frozen peas, sliced green onions, fresh cilantro, crushed peanuts or sesame seeds, Sriracha or chili flakes for heat
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add onion, garlic, and ginger, and sauté for 2-3 minutes, until fragrant.
- Stir in bell pepper, carrot, turmeric, curry powder, cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
- Pour in vegetable or chicken broth and bring to a simmer.
- Stir in coconut milk and soy sauce. Let simmer for 5 minutes to allow the flavors to meld.
- Gently add frozen dumplings to the soup. Simmer for 5-7 minutes, or until dumplings are heated through and tender.
- Stir in lime juice and any extra greens like spinach or bok choy. Let cook for 1 minute until wilted.
- Taste and adjust seasoning if needed. Ladle into bowls and garnish with green onions, cilantro, sesame seeds, or chili flakes.
Notes
- Adjust the spice level by choosing mild or spicy curry powder.
- Feel free to add more vegetables based on your preference.
- This soup can be made vegan by using vegetable broth and omitting fish sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg