Description
A flavorful and comforting Coconut Curry Soup with tender vegan dumplings. This quick and easy recipe features a rich blend of red Thai curry, coconut milk, and fresh vegetables, perfect for a warm and satisfying meal.
Ingredients
Scale
Sauté Base
- 1 Tablespoon Avocado Oil
- 1 Cup Onion, finely chopped
- 4 Scallions, finely chopped (white and green parts separated)
- ½ Cup Cremini Mushrooms, finely chopped
- 1 Tablespoon Garlic, minced
- 1 Teaspoon Salt
Soup and Flavorings
- 1 Tablespoon Red Thai Curry Paste
- 1 Teaspoon Soy Sauce
- 1 Teaspoon Sugar
- 3 Cups Vegetable Broth
- 1 Cup Coconut Milk (unsweetened)
Dumplings and 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
- Sauté Aromatics: In a heavy-bottom pot over medium-low heat, heat the avocado oil. Once hot, add the finely chopped onions, white parts of the scallions, and minced garlic. Sprinkle salt over the mixture and sauté for about 5 minutes, stirring occasionally, until the onions are soft and beginning to caramelize.
- Cook Mushrooms: Add the finely chopped cremini mushrooms to the pot. Stir well and continue cooking for about 3 minutes until the mushrooms soften and release their moisture.
- Add Curry Paste and Flavorings: Stir in the red Thai curry paste, sugar, and soy sauce. Sauté for another minute to blend the flavors and gently toast the curry paste, enhancing its aromatic spices.
- Simmer the Soup: Pour in the vegetable broth and bring the mixture to a simmer. After a couple of minutes, pour in the coconut milk and stir well. Return to a gentle simmer to combine all flavors.
- Cook Dumplings: Carefully add the frozen vegan dumplings to the simmering soup, ensuring they are fully submerged. Cook on medium-low heat for about 7 minutes until the dumplings are heated through and tender.
- Serve with Garnishes: Ladle the hot soup and dumplings into bowls. Drizzle with chili oil according to taste. Sprinkle scallion greens, crispy garlic, and chopped cilantro on top. Serve immediately and enjoy your comforting meal.
Notes
- Ensure dumplings are submerged in the soup while cooking to heat evenly.
- Adjust chili oil amount based on your preferred spice level.
- Use unsweetened coconut milk to keep the soup balanced and creamy.
- You can substitute vegetable broth with homemade or low-sodium broth for a healthier option.
- This soup is vegan and can be made gluten-free if dumplings are gluten-free certified.
