Description
A quick and flavorful coconut curry soup featuring tender vegan dumplings, creamy coconut milk, and a spicy Thai red curry base, perfect for a comforting and easy-to-make meal.
Ingredients
Scale
Soup Base
- 1 tsp soy sauce
- 1 bag frozen vegan dumplings (12 to 15 pieces)
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp avocado oil
- 3 cups vegetable broth
- 4 scallions (white parts finely chopped, greens sliced separately)
- 1 tbsp minced garlic
- 1 cup coconut milk (full-fat)
- 1/2 cup chopped cremini mushrooms
- 1 cup diced onion
- 1 tbsp red Thai curry paste (Thai Kitchen brand recommended)
For Serving and Garnish
- 2 to 3 tsp chili oil
- 1 tbsp chopped fresh cilantro
- 1 tbsp sliced scallion greens
- 1 tbsp crunchy garlic
Instructions
- Heat the aromatics: Heat avocado oil in a heavy-bottom pot over medium-low heat until hot. Add diced onion, white parts of scallions, minced garlic, and sprinkle salt. Cook, stirring occasionally, until onions soften and begin to caramelize, developing sweetness.
- Sauté mushrooms: Add chopped cremini mushrooms to the pot and sauté until tender and most moisture evaporates.
- Add curry paste and seasonings: Stir in red Thai curry paste, sugar, and soy sauce. Sauté about one minute to toast the paste and dissolve seasonings.
- Add broth: Pour in vegetable broth and bring mixture to a simmer.
- Add coconut milk: Pour in full-fat coconut milk and stir well until fully combined. Bring soup back up to a gentle simmer.
- Cook dumplings: Add frozen vegan dumplings directly to simmering soup. Cook over medium-low heat for about 7 minutes until dumplings are thawed and heated through.
- Serve and garnish: Ladle soup and dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, chopped fresh cilantro, and crunchy garlic for extra flavor and texture.
Notes
- Using full-fat coconut milk enhances the richness and flavor of the soup.
- Take time to caramelize the onions for a deeper, sweeter base flavor.
- Adjust the amount of chili oil to control the soup’s spiciness.
- Frozen vegan dumplings can be substituted with fresh if available; adjust cooking time accordingly.
- To make it gluten free, use gluten free dumplings and gluten free soy sauce or tamari.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
