2 cups mixed vegetables (e.g., bell peppers, carrots, zucchini, or mushrooms)
1 cup cooked shredded chicken or tofu (optional)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
For the Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup coconut milk
1 tablespoon chopped cilantro (optional)
Instructions
Prepare the Soup Base:
Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.
Add Spices: Stir in the red curry paste, turmeric, and coriander, cooking for 1-2 minutes to toast the spices and release their flavors.
Incorporate Liquids: Pour in the coconut milk, vegetable broth, soy sauce, lime juice, and brown sugar. Stir well to combine and bring the mixture to a simmer.
Add Vegetables and Protein:
Simmer the Vegetables: Add your choice of mixed vegetables to the pot and let them cook for 8-10 minutes, until tender. If using cooked shredded chicken or tofu, add them at this stage to heat through.
Prepare the Dumplings:
Make the Dumpling Dough: In a medium bowl, mix the flour, baking powder, and salt. Stir in the coconut milk and cilantro (if using) until a soft dough forms.
Shape the Dumplings: Use a spoon to scoop small portions of the dough and gently roll into balls.
Cook the Dumplings:
Add Dumplings to the Soup: Drop the dumplings into the simmering soup, ensuring they don’t touch each other. Cover the pot and let the dumplings cook for 10-12 minutes, or until they are puffed and cooked through.
Finish and Serve:
Adjust Seasoning: Taste the soup and adjust seasoning with more lime juice, soy sauce, or brown sugar as needed.
Garnish: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot.