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Easy Thai Coconut Curry Dumpling Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Coconut Curry Soup with Dumplings

A cozy and flavorful Thai-inspired vegan soup made with creamy coconut milk, spicy red curry paste, and tender vegan dumplings—all cooked quickly in one pot.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 207 kcal

Equipment

  • 1 Cooking Pot

Ingredients
  

Main ingredients

  • 1 Tablespoon Avocado Oil
  • 1 Cup Onion Finely Chopped
  • 4 Scallions Finely Chopped
  • 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
  • 1 Teaspoon Sugar
  • 1 Bag Frozen Vegan Dumplings about 12-15 dumplings
  • 2-3 Teaspoons Chili Oil
  • 1 Tablespoon Scallions Green Part
  • 1 Tablespoon Crispy Garlic
  • 1 Tablespoon Cilantro Finely Chopped

Instructions
 

Instructions

  • Heat 1 tablespoon avocado oil in your pressure cooker pot over medium heat.
  • Add the chopped onion, scallions, and cremini mushrooms. Sauté for 5 to 7 minutes till they soften and smell sweet.
  • Stir in the minced garlic and red Thai curry paste. Cook for 1 to 2 minutes until fragrant and your kitchen fills with spice.
  • Add 1 teaspoon salt, 3 cups vegetable broth, and 1 teaspoon soy sauce. Give it a good stir and bring to a simmer.
  • Pour in 1 cup coconut milk and stir gently to combine everything well. Let it simmer gently for 10 minutes, you’ll notice the steam cues rising nicely.
  • While soup simmers, prepare your frozen vegan dumplings according to package instructions or your preferred way. Usually steaming or pan-frying works real good.
  • Add cooked dumplings to the soup and simmer together for another 5 to 7 minutes. This melds the dumplings’ flavors deep inside the curry broth.
  • Use a natural release or slow release on your pressure cooker to keep everything tender and juicy. Taste your soup and adjust salt or chili oil if you want it hotter. Serve hot with scallion greens, crispy garlic, and fresh cilantro on top.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat using the steam function on your pressure cooker for best results. For a gluten-free option, use gluten-free dumplings.