Coconut Curry Soup with Dumplings
A cozy Thai-inspired vegan soup featuring tender dumplings in a rich, creamy red curry coconut broth. Perfect for quick dinners!
Equipment
- 1 Cooking pot Heavy bottomed
Ingredients
Ingredients
- 1 tablespoon Avocado oil
- 1 cup Onion finely chopped
- 4 Scallions finely chopped
- 0.5 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 avocado oil in a large pot over medium heat until shimmering.
- Add onions, scallions, and mushrooms. Sauté for about 5 minutes until softened.
- Stir in garlic and red Thai curry paste. Cook together for 1-2 minutes.
- Add salt, vegetable broth, and soy sauce. Bring to a boil.
- Reduce heat, stir in coconut milk and let simmer for 10 minutes.
- Add frozen dumplings. Cook according to package instructions until cooked through but not falling apart.
- Taste soup and adjust seasoning if necessary. Serve hot topped with scallions, crispy garlic, cilantro, and chili oil.
Notes
Store leftovers in airtight container for up to 3 days or freeze for 2 months. Reheat gently to retain dumpling texture.