Description
This Coconut Curry Soup with Dumplings is a flavorful and comforting vegan dish featuring a rich coconut curry broth loaded with aromatic vegetables and tender vegan dumplings. Perfect for a quick and satisfying meal, this soup combines the creamy sweetness of coconut milk with the spicy kick of red Thai curry paste, garnished with fresh herbs and crispy garlic for an extra burst of flavor.
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 & Garnishes
- 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
- Prepare the aromatics: Heat avocado oil in a heavy-bottom pot over medium-low heat. Add finely chopped onion, the white parts of scallions, and minced garlic. Sauté briefly for about 1 minute, then sprinkle in salt. Continue cooking until onions soften and start to caramelize, approximately 5 minutes.
- Cook the mushrooms: Add the finely chopped cremini mushrooms to the pot. Stir well and cook for about 3 minutes until mushrooms soften and release their moisture.
- Add curry paste and seasonings: Stir in the red Thai curry paste, sugar, and soy sauce. Sauté for another minute to meld the flavors and toast the curry paste, enhancing its aroma.
- Add liquids: Pour in the vegetable broth and bring the mixture to a simmer. After a couple of minutes, add the coconut milk, stir well, and return to a gentle simmer.
- Cook the dumplings: Carefully add frozen vegan dumplings to the simmering soup, making sure they are fully submerged. Cook on medium-low heat for about 7 minutes until dumplings are heated through and tender.
- Garnish and serve: Ladle the hot soup and dumplings into bowls. Drizzle with chili oil to taste, then sprinkle with scallion greens, crispy garlic, and chopped cilantro. Serve immediately and enjoy!
Notes
- To enhance the soup’s flavor, use homemade or high-quality vegetable broth.
- Adjust the amount of red Thai curry paste and chili oil based on preferred spice level.
- Frozen vegan dumplings can be replaced with fresh ones if available; cooking time may vary slightly.
- For a thicker soup, reduce the broth slightly before adding coconut milk.
- Garnishes like crispy garlic and fresh cilantro add texture and brightness to the soup.
