Description
This vibrant Coconut Curry Soup with Dumplings is a comforting vegan dish that combines creamy coconut milk, spicy red Thai curry paste, and tender vegan dumplings in a flavorful broth. Perfect for a quick 30-minute meal, this soup features sautéed aromatics and mushrooms that add rich depth to the curry base, finished with fresh scallions, crispy garlic, and cilantro for a burst of freshness.
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 & Garnish
- 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 onions, white parts of scallions, and minced garlic. Sauté for a minute, then sprinkle with salt. Continue cooking until onions soften and begin to caramelize, about 5 minutes.
- Cook the mushrooms: Add finely chopped cremini mushrooms to the pot. Stir and cook until mushrooms soften and release moisture, about 3 minutes.
- Add curry paste and seasonings: Stir in red Thai curry paste, sugar, and soy sauce. Sauté for another minute to combine flavors and lightly toast the curry paste.
- Add liquids: Pour in vegetable broth and bring to a simmer. After a couple of minutes, add coconut milk and stir well. Return to a gentle simmer.
- Cook the dumplings: Add frozen vegan dumplings carefully to the simmering soup, ensuring they are submerged. Cook on medium-low heat for about 7 minutes until dumplings are heated through and tender.
- Garnish and serve: Ladle the soup and dumplings into bowls. Drizzle with chili oil to taste and sprinkle with scallion greens, crispy garlic, and chopped cilantro. Serve immediately.
Notes
- Use unsweetened coconut milk to keep the soup rich but not overly sweet.
- Adjust the amount of red Thai curry paste and chili oil based on desired spice level.
- Frozen vegan dumplings can be substituted with fresh ones if available.
- If preferred, add a squeeze of lime before serving for added brightness.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently on stovetop.
