Description
A warm, comforting soup with rich coconut milk and colorful veggies, perfect for chilly nights.
Ingredients
Scale
- 1 can coconut milk
- 2 cups vegetable broth
- 1 tablespoon red curry paste
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 carrots, sliced
- 1 bell pepper, diced
- 2 cups spinach
- Dumplings (store-bought or homemade)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add the diced onion, garlic, and ginger. Sauté until fragrant, around 2-3 minutes.
- Stir in the red curry paste, mixing well.
- Pour in the coconut milk and vegetable broth. Bring to a gentle simmer.
- Add in the sliced carrots and bell pepper. Cook for about 5-7 minutes until they’re tender.
- Incorporate the dumplings, cooking according to package instructions until heated through.
- Toss in the spinach, allowing it to wilt briefly.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro for a pop of color and flavor.
Notes
This soup is great for leftovers and can be frozen without dumplings. Adding a splash of lime juice enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg