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Creamy Red Curry Soup with Dumplings & Greens Recipe

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★★★★★

4.5 from 55 reviews

Creamy Red Curry Soup with Dumplings & Greens is a rich and aromatic fusion dish combining the bold flavors of red curry and coconut milk with hearty dumplings and fresh greens. This comforting soup offers a delightful mix of textures and vibrant colors, perfect for cozy family dinners or impressing guests. The recipe is straightforward, versatile, and freezable, making it a favorite for any season or occasion.

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
  • 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 the base for the soup.
  2. Sauté Aromatics: Add the finely chopped onion and sauté for 3-4 minutes until translucent. Then, add minced garlic and cook for another minute until fragrant, building the aromatic foundation.
  3. Add Red Curry Paste: Stir in the red curry paste and cook for 2 minutes to meld the flavors and release their fragrant oils.
  4. Add Liquids: Pour in the coconut milk and vegetable or chicken broth. Stir well to combine, then bring the mixture to a gentle simmer as the soup base forms.
  5. Add Vegetables: Incorporate the sliced carrots, bell pepper, and snap peas. Season with soy sauce or tamari and lime juice. Simmer for 15-20 minutes until the vegetables are tender yet crisp.
  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 form a light batter.
  7. Cook Dumplings: Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and cook for 10 minutes until the dumplings are fluffy and fully cooked through.
  8. Add Greens: Stir in the fresh greens and cook for an additional 1-2 minutes until they are just wilted. Taste and adjust seasoning with salt and pepper if needed.

Notes

  • For a gluten-free version, substitute all-purpose flour with gluten-free flour and ensure broth and soy sauce are gluten-free.
  • Adjust red curry paste quantity to control spice level.
  • Fresh herbs such as cilantro or basil make excellent garnishes to enhance flavor and presentation.
  • The soup can be stored in the refrigerator for 3-4 days in an airtight container.
  • Freeze leftovers in freezer-safe containers for up to 2-3 months; thaw overnight in the refrigerator before reheating.
  • To thicken the soup, blend a portion and return it to the pot; add more broth for a thinner consistency.
  • Frozen vegetables can be used with adjustments to cooking time.
  • Optional protein additions include shredded chicken, tofu, shrimp, or fish for variations.

Keywords: Creamy red curry soup, dumplings, greens, coconut milk soup, healthy soup, comfort food, easy soup recipe, red curry paste, homemade dumplings

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