Description
This vibrant Coconut Curry Soup with Dumplings is a comforting, flavorful vegan dish combining creamy coconut milk and spicy red Thai curry paste with tender vegetable dumplings. It’s easy to prepare on the stovetop, offering a delicious fusion of Thai-inspired curry flavors and satisfying dumplings in one bowl.
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 and 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
- 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.
- Cook 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 Seasoning: 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.
- Simmer Soup Base: 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 to a gentle simmer.
- Cook Dumplings: Carefully add the frozen vegan dumplings to the simmering soup. Make sure they are submerged. Cook on medium-low heat for about 7 minutes, or until the dumplings are heated through and tender.
- Serve and Garnish: 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
- You can substitute cremini mushrooms with shiitake or button mushrooms for a different flavor.
- Adjust the amount of red Thai curry paste based on your preferred spice level.
- For a gluten-free version, ensure the soy sauce and dumplings are gluten-free.
- Leftover soup can be refrigerated for up to 3 days; reheat gently on the stovetop.
- Feel free to add more vegetables like bell peppers or spinach for added nutrition.
