Description
This Coconut Curry Soup with Dumplings is a comforting, flavorful vegan dish combining aromatic Thai curry spices, creamy coconut milk, and tender vegan dumplings. Perfect for a quick and satisfying meal, it features sautéed vegetables and a delicate balance of spicy and savory flavors, garnished with fresh scallions, crispy garlic, and cilantro.
Ingredients
Scale
Sauté Base
- 1 Tablespoon Avocado Oil
- 1 Cup Onion, finely chopped
- 4 Scallions, finely chopped (separate white and green parts)
- 1 Tablespoon Garlic, minced
- 1 Teaspoon Salt
Veggies and Seasonings
- ½ Cup Cremini Mushrooms, finely chopped
- 1 Tablespoon Red Thai Curry Paste
- 1 Teaspoon Soy Sauce
- 1 Teaspoon Sugar
Liquids
- 3 Cups Vegetable Broth
- 1 Cup Coconut Milk (unsweetened)
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
- Prepare the Aromatics: Heat avocado oil in a heavy-bottom pot over medium-low heat. Add finely chopped onions, the white parts of the scallions, and minced garlic. Sauté for about a minute, then add salt. Continue cooking until onions soften and begin to caramelize, approximately 5 minutes.
- Cook the Mushrooms: Add 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 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 vegetable broth and bring the mixture to a simmer. After a few minutes, add coconut milk and stir well. Return to a gentle simmer.
- Cook the Dumplings: Carefully add frozen vegan dumplings to the simmering soup, ensuring they are submerged. Cook on medium-low heat for about 7 minutes or until dumplings are heated through and tender.
- Garnish and Serve: Ladle soup and dumplings into bowls. Drizzle chili oil to taste, then sprinkle with scallion greens, crispy garlic, and chopped cilantro. Serve immediately and enjoy.
Notes
- Use unsweetened coconut milk to avoid overpowering sweetness in the soup.
- If you prefer less spice, reduce or omit the chili oil garnish.
- Frozen vegan dumplings should be added directly to the soup without thawing.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently.
- To make it gluten-free, ensure the dumplings and soy sauce are gluten-free versions.
