Description
A rich and flavorful Coconut Curry Soup with vegan dumplings combines creamy coconut milk, aromatic Thai curry paste, and fresh vegetables, offering a cozy and comforting meal perfect for any day.
Ingredients
Scale
Base 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
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 the avocado oil in a heavy-bottom pot over medium-low heat. Add the finely chopped onions, the white part of the scallions, and minced garlic. Sauté for about a minute until fragrant, then sprinkle in the salt. Continue cooking, stirring occasionally, until the onions are soft and beginning to caramelize, approximately 5 minutes.
- Cook the 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.
- Add curry paste and seasonings: Stir in the red Thai curry paste, sugar, and soy sauce. Sauté for another minute to combine flavors and gently toast the curry paste, releasing its aromatic spices.
- Add liquids: Pour in the vegetable broth and bring the mixture to a simmer. After a couple of minutes, add the coconut milk and stir well to combine. Return to a gentle simmer.
- Cook the dumplings: Carefully add the frozen vegan dumplings to the simmering soup. Ensure they are fully 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 to 3 teaspoons of 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, less sweet soup.
- Adjust chili oil quantity according to your heat preference.
- For gluten-free, choose gluten-free dumplings and tamari instead of soy sauce.
- The soup can be stored in the refrigerator for up to 3 days.
- Reheat gently on stovetop to avoid breaking the dumplings.
