Description
This Coconut Curry Soup with Dumplings is a creamy, flavorful vegan soup featuring a rich blend of Thai red curry, coconut milk, and vegetable broth. Enhanced with sautéed vegetables and tender frozen vegan dumplings, this comforting dish is quick to prepare and perfect for a hearty meal.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon Avocado Oil
- 1 Cup Onion, finely chopped
- 4 Scallions, finely chopped (separate white and green parts)
- 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 (unsweetened)
- 1 Teaspoon Sugar
- 1 Bag Frozen Vegan Dumplings (about 12-15 dumplings)
Garnishes
- 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: In a heavy-bottom pot over medium-low heat, heat the avocado oil. Add the finely chopped onions, the white part of the scallions, and minced garlic. Sauté for a minute, then sprinkle in the salt. Continue cooking until the onions are soft and beginning to caramelize, about 5 minutes.
- Cook the mushrooms: Add the 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 the red Thai curry paste, sugar, and soy sauce. Sauté for another minute to combine the flavors and gently toast the curry paste, releasing its aromatic spices.
- Add liquids: Pour in the vegetable broth and bring the mixture to a simmer. After a couple of minutes, add the coconut milk and stir well. Return to a gentle simmer.
- Cook the dumplings: Carefully add the frozen vegan dumplings to the simmering soup. Make sure they are submerged. Cook on medium-low heat for about 7 minutes, or until the dumplings are heated through and tender.
- Garnish and serve: Ladle the hot soup and dumplings into bowls. Drizzle chili oil to taste, and sprinkle with scallion greens, crispy garlic, and chopped cilantro. Serve immediately and enjoy!
Notes
- Use unsweetened coconut milk for a more authentic curry flavor and to control sweetness.
- Frozen vegan dumplings can be substituted with fresh ones if preferred; adjust cooking time accordingly.
- Adjust chili oil quantity based on your preferred spice level.
- Sautéing the onions and garlic slowly allows the flavors to deepen and develop a rich base for the soup.
- This soup is best served immediately but can be refrigerated for up to 2 days and reheated gently.
