Description
This vibrant Coconut Curry Soup with Dumplings combines rich Thai flavors with the comfort of tender vegan dumplings. Made with a blend of red Thai curry paste, creamy coconut milk, and umami-packed vegetables, this quick and easy soup is perfect for a warming and satisfying meal.
Ingredients
Scale
Main Ingredients
- 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
- 1 Bag Frozen Vegan Dumplings (about 12-15 dumplings)
- 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
- Sauté aromatics: In a heavy-bottom pot over medium-low heat, add the avocado oil. Once hot, add the finely chopped onions, the white part of the scallions, and minced garlic. Sauté for a minute, then sprinkle in the salt. Continue cooking until the onions are soft and beginning to caramelize, about 5 minutes.
- Add mushrooms: Add the finely chopped cremini mushrooms to the pot. Stir well and cook until the mushrooms soften and release their moisture, about 3 minutes.
- Incorporate curry paste and seasonings: Stir in the red Thai curry paste, sugar, and soy sauce. Sauté for another minute to combine the flavors and gently toast the curry paste, releasing its aromatic spices.
- Add liquids and simmer: Pour in the vegetable broth and bring the mixture to a simmer. After a couple of minutes, add the coconut milk and stir well. Return the soup to a gentle simmer.
- Cook dumplings: Carefully add the frozen vegan dumplings 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 chili oil to taste, and sprinkle with scallion greens, crispy garlic, and chopped cilantro. Serve immediately and enjoy!
Notes
- Use unsweetened coconut milk for a richer, creamier texture without added sugars.
- Adjust the amount of chili oil to your desired spice level.
- If vegan dumplings are unavailable, substitute with your preferred plant-based dumplings.
- To deepen flavor, allow onions to caramelize thoroughly but be careful not to burn them.
- This soup can be made gluten-free by using gluten-free soy sauce and dumplings.
