Description
A comforting and flavorful Coconut Curry Soup with vegan dumplings combines creamy coconut milk, aromatic Thai curry paste, and tender mushrooms in a savory broth. This quick and easy recipe is perfect for a satisfying meal in just 30 minutes, garnished with fresh scallions, crispy garlic, and cilantro for a vibrant finish.
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
Mushrooms 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)
Main Protein
- 1 Bag Frozen Vegan Dumplings (about 12-15 dumplings)
Garnishes
- 2-3 Teaspoons Chili Oil
- 1 Tablespoon Scallion greens (green part only)
- 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 scallions, and minced garlic. Sauté for 1 minute, then sprinkle in salt. Continue cooking, stirring occasionally, until the onions are soft and beginning to caramelize, about 5 minutes.
- Cook the mushrooms: Add finely chopped cremini mushrooms to the pot. Stir well and cook until the mushrooms soften and release moisture, about 3 minutes.
- Add curry paste and seasonings: Stir in red Thai curry paste, sugar, and soy sauce into the mushroom and onion mixture. Sauté for another minute to combine 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 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 fully 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 with 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 creamy but not overly sweet.
- Frozen vegan dumplings can vary in size; adjust cooking time if necessary to ensure they are fully heated.
- Adjust chili oil quantity based on your preferred spice level.
- For a gluten-free version, verify that the dumplings and soy sauce used are gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
