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Creamy Red Curry Soup with Dumplings & Greens Recipe

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★★★★★

5 from 92 reviews

Creamy Red Curry Soup with Dumplings & Greens is a rich and comforting fusion dish that combines the aromatic flavors of red curry and coconut milk with hearty dumplings and fresh nutritious greens. This recipe is perfect for cozy dinners or impressing guests, offering a vibrant, creamy soup packed with vegetables and a delightful texture from soft dumplings. Easy to prepare and full of wholesome ingredients, it brings warmth and satisfaction to any meal.

Ingredients

Scale

Soup Base

  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable or chicken broth

Vegetables

  • 2 medium carrots, sliced
  • 1 bell pepper, sliced
  • 1 cup snap peas, trimmed
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice
  • 2 cups fresh greens (spinach or kale)
  • Salt, to taste
  • Black pepper, to taste

Dumplings

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 2 tablespoons butter, melted

Instructions

  1. Heat Oil: In a large pot, heat the vegetable oil over medium heat to prepare for sautéing the aromatics.
  2. Sauté Aromatics: Add the finely chopped onion and cook for 3-4 minutes until translucent. Then add minced garlic and sauté for another minute until fragrant.
  3. Add Red Curry Paste: Stir in the red curry paste and cook for 2 minutes, allowing the flavors to meld and become aromatic.
  4. Add Liquids: Pour in the coconut milk and the vegetable or chicken broth. Stir well to combine and bring the mixture to a gentle simmer.
  5. Add Vegetables: Introduce the sliced carrots, bell pepper, and snap peas into the pot. Season the soup with soy sauce or tamari and lime juice. Let it simmer for 15-20 minutes until the vegetables have softened.
  6. Make Dumpling Batter: In a separate bowl, mix the all-purpose flour, baking powder, and salt. Add the milk and melted butter, stirring until just combined to avoid overmixing.
  7. Cook Dumplings: Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and allow the dumplings to cook for 10 minutes until they are fluffy and fully cooked through.
  8. Add Greens: Stir in the fresh greens like spinach or kale and cook for another 1-2 minutes until wilted. Adjust seasoning with salt and black pepper as needed before serving.

Notes

  • Use fresh vegetables and greens for the best flavor and nutritional value.
  • Adjust the amount of red curry paste if you prefer a milder or spicier soup.
  • Garnish with fresh herbs such as cilantro or basil to enhance both flavor and presentation.
  • For gluten-free, substitute all-purpose flour with a gluten-free flour blend and ensure broth is gluten-free.
  • The soup can be frozen in airtight containers for up to 2-3 months.
  • Dumplings can be replaced with homemade or store-bought versions as preferred.

Keywords: creamy red curry soup, dumplings, greens, comfort food, coconut milk soup, easy soup recipe, healthy soup, red curry dumplings soup, vegetarian soup option

Find it online: https://cookwithyana.com/creamy-red-curry-soup-with-dumplings-and-greens-recipe/