Description
A comforting and flavorful Coconut Curry Soup with Dumplings that combines aromatic spices, creamy coconut milk, and tender vegan dumplings. This quick and easy recipe offers a rich and spicy broth perfect for a satisfying meal anytime.
Ingredients
Scale
Soup Base
- 1 Tablespoon Avocado Oil
- 1 Cup Onion, finely chopped
- 4 Scallions, finely chopped (separate white and green parts)
- ½ Cup Cremini Mushrooms, finely chopped
- 1 Tablespoon Garlic, minced
- 1 Tablespoon Red Thai Curry Paste
- 1 Teaspoon Salt
- 3 Cups Vegetable Broth
- 1 Teaspoon Soy Sauce
- 1 Cup Coconut Milk (unsweetened)
- 1 Teaspoon Sugar
Dumplings
- 1 Bag Frozen Vegan Dumplings (about 12-15 dumplings)
Garnishes
- 2-3 Teaspoons Chili Oil
- 1 Tablespoon Scallion greens (the green part of the scallions)
- 1 Tablespoon Crispy Garlic
- 1 Tablespoon Cilantro, finely chopped
Instructions
- Prepare the aromatics: In a heavy-bottom pot over medium-low heat, heat 1 tablespoon of avocado oil. Add the finely chopped onions, the white parts of the scallions, and minced garlic. Sauté for 1 minute, then sprinkle in 1 teaspoon of salt. Continue cooking for about 5 minutes, until the onions are soft and starting to caramelize.
- Cook the mushrooms: Add ½ cup finely chopped cremini mushrooms to the pot. Stir well and cook for about 3 minutes until the mushrooms soften and release their moisture.
- Add curry paste and seasonings: Stir in 1 tablespoon of red Thai curry paste, 1 teaspoon of sugar, and 1 teaspoon of soy sauce. Sauté for another minute to combine flavors and gently toast the curry paste, releasing its aromatic spices.
- Add liquids: Pour in 3 cups of vegetable broth and bring the mixture to a simmer. After a couple of minutes, stir in 1 cup of unsweetened coconut milk. Return to a gentle simmer.
- Cook the dumplings: Carefully add the frozen vegan dumplings (about 12-15) to the simmering soup, ensuring they are submerged. Cook on medium-low heat for about 7 minutes, or until the dumplings are heated through and tender.
- Garnish and serve: Ladle the hot soup and dumplings into bowls. Drizzle 2-3 teaspoons of chili oil to taste, then sprinkle with scallion greens, crispy garlic, and chopped cilantro. Serve immediately and enjoy!
Notes
- Ensure the dumplings are fully submerged in the soup for even cooking.
- You can adjust the amount of red Thai curry paste according to your preferred spice level.
- For a gluten-free version, use gluten-free soy sauce and dumplings.
- Use unsweetened coconut milk to keep the soup rich but not overly sweet.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
