Description
This vibrant Coconut Curry Soup with Dumplings is a rich and flavorful vegan dish that combines the creaminess of coconut milk with the aromatic spices of red Thai curry paste and fresh vegetables. Perfectly cooked vegan dumplings add a satisfying texture, making this soup a comforting and hearty meal ready in just 30 minutes.
Ingredients
Scale
Base 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
Additional Ingredients
- 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 part of the scallions, and minced garlic. Sauté for one minute, then sprinkle salt. Continue cooking until onions are softened 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 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, 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 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 to keep the soup’s flavor balanced and rich.
- Adjust the amount of chili oil according to your preferred spice level.
- Frozen vegan dumplings can vary in size; ensure they are cooked through before serving.
- For a gluten-free version, select gluten-free dumplings and tamari instead of soy sauce.
- Store leftover soup separately from dumplings in the refrigerator for up to 3 days to prevent sogginess.
