Ingredients
Scale
- 1 tablespoon coconut oil or olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2-3 tablespoons red curry paste (check for halal certification if needed, or use a vegetarian brand)
- 4 cups chicken or vegetable broth (halal-certified chicken broth or vegetable broth)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar or maple syrup
- 1 lime, juiced
- 12-16 pre-made chicken or vegetable dumplings (ensure halal-certified or vegetarian)
- 2 cups fresh spinach or chopped bok choy
- Fresh cilantro, chopped, for garnish
- Red pepper flakes, optional, for serving
Instructions
- Heat the coconut or olive oil in a large pot or Dutch oven over medium heat. Add the finely diced yellow onion and sauté for 3-5 minutes until softened and translucent.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
- Add the red curry paste to the pot. Cook, stirring constantly, for 1-2 minutes to toast the spices and deepen the flavor. This step is crucial for unlocking the paste's full aroma.
- Pour in the chicken or vegetable broth and the full-fat coconut milk. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the soup to a gentle simmer.
- Add the soy sauce (or tamari) and brown sugar (or maple syrup). Stir until dissolved. Taste the broth and adjust seasonings as needed; you might want more lime juice, soy sauce, or a pinch more sugar.
- Carefully add the pre-made chicken or vegetable dumplings to the simmering soup. Cook according to package directions, usually 5-8 minutes, or until the dumplings are tender and cooked through.
- Stir in the fresh spinach or chopped bok choy during the last minute of cooking, allowing it to wilt into the hot soup.
- Remove the pot from the heat. Stir in the fresh lime juice. Ladle the hot soup and dumplings into bowls. Garnish generously with fresh cilantro and a sprinkle of red pepper flakes, if desired, for an extra kick. Serve immediately and enjoy!
Notes
For a richer flavor, toast a handful of shredded unsweetened coconut in a dry pan until golden brown and sprinkle over the finished soup. You can also add other vegetables like sliced bell peppers or thin carrot strips along with the spinach. If using frozen dumplings, ensure they are fully thawed or adjust cooking time accordingly. This soup is fantastic reheated the next day, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Southeast Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg