Coconut Curry Dumpling Soup
This recipe is a simple throw together meal when you really don't feel like cooking. You will just need one pot to throw everything in. This is a very flavor packed soup with lots of bright colors, and it is so nutritious. Coconut and curry pair well to make a warm and comforting soup. Then just add your favorite frozen dumpling or pot stickers. Frozen food, elevated!
I like to use bone broth for this recipe to add more protein and some gut health benefits. You will need red curry paste, I like to use Thai Kitchen brand. I also like to use Thai Kitchen brand full fat coconut milk for the best flavor. You will also need curry seasoning, turmeric, and salt for a little more added flavor and color.
For your fresh ingredients you will need garlic, carrots, butternut squash, and spinach. I like to buy already shredded carrots for easy prep. I also have bought pre-cut butternut squash and I have used frozen pre-cut butternut squash. Both work great and this will help save on a lot of prep time. Just be sure to chop the spinach, this prevents the spinach from just clumping together and makes the texture more enjoyable for picky eaters.
Any frozen dumpling or pot stickers will work for this recipe. I like to use the chicken and veggie dumplings found at Costco. They have great flavor and are so easy to just toss in the soup.
Add a squeeze of lime to elevate the flavors, or enjoy as is! Keeps in the fridge for about one week.
1 Tbsp avocado oil
2 cloves garlic minced
8 cups chicken bone broth
1 can full fat coconut milk
1/2 jar (2 ounces) red curry paste (Thai Kitchen brand)
1 tsp dry curry seasoning
2 tsp salt
1/2 tsp turmeric
2 cups shredded carrots
2 cups diced butternut squash
4 cups spinach (measured then chopped)
40-50 frozen chicken and veggie dumplings or pot stickers
Start by preparing your vegetables. I like to buy already shredded carrots and you can even buy already diced butternut squash for even easier and faster prep. If you are dicing your own squash, dice it into small bite sized pieces. Then chop your spinach into small pieces. Set all of these aside.
Next add oil to a large kettle. Turn on the burner to medium heat and let the oil get hot. Mince your garlic and add this to the hot oil. Stir occasionally until the garlic begins to brown.
Next add your broth, coconut milk, curry paste, and seasonings. Stir everything well and turn the heat up to high.
Add your squash and carrots to the liquid and cover with a lid. Bring this to a boil then remove the lid and turn it down to a simmer. Simmer until the squash and carrots are soft when poked with a fork but the squash isn't falling apart.
Now add your frozen dumplings (or pot stickers) and keep at a simmer until they all begin to float.
Lastly, add your spinach and stir it into the soup. Let it simmer just until it softens but doesn't lose its bright green color.
Turn off the heat and remove the kettle from the hot burner.
Allow it to cool for a few minutes then serve!