Coconut Curry Soup with Dumplings
A comforting, flavorful soup blending rich coconut milk and vibrant Thai curry spices with tender vegan dumplings.
Ingredients
Aromatics
- 1 Tablespoon Avocado Oil Neutral taste; substitute with coconut oil for added flavor.
- 1 Cup Onion (Finely Chopped) Yellow or white onions work best.
- 4 pieces Scallions (Finely Chopped) Use both white and green parts.
- 1/2 Cup Cremini Mushrooms (Finely Chopped) Button mushrooms can be a substitute.
- 1 Tablespoon Garlic (Minced) Adds aromatic punch.
Soup Base
- 1 Tablespoon Red Thai Curry Paste Key for flavor; brands like Thai Kitchen or Maesri recommended.
- 1 Teaspoon Salt Adjust according to taste.
- 3 Cups Vegetable Broth Low-sodium recommended.
- 1 Teaspoon Soy Sauce Use tamari for gluten-free option.
- 1 Cup Coconut Milk Full-fat for richer soup.
- 1 Teaspoon Sugar Balances heat and acidity.
Dumplings and Garnish
- 1 Bag Frozen Vegan Dumplings (about 12-15 dumplings) Trader Joe's selection suggested.
- 2-3 Teaspoons Chili Oil Adjust to spice tolerance.
- 1 Tablespoon Scallions (Green Part) For garnish.
- 1 Tablespoon Crispy Garlic Adds texture and flavor.
- 1 Tablespoon Cilantro (Finely Chopped) Fresh touch; omit if not a fan.
Instructions
Preparation
- In a heavy-bottom pot over medium-low heat, add avocado oil. Once hot, add onions, the white parts of scallions, and minced garlic. Stir in salt and cook until onions are soft and caramelized.
- Add finely chopped mushrooms and cook until they soften, about 5 minutes.
- Stir in red Thai curry paste, sugar, and soy sauce. Cook for 2-3 minutes, stirring frequently.
- Pour in vegetable broth and bring to a gentle simmer.
- Add in coconut milk and mix well, returning it to a simmer.
- Gently add frozen vegan dumplings and cook for 7 minutes until tender.
- Serve hot, garnished with chili oil, green scallions, crispy garlic, and cilantro.
Notes
Store leftovers in an airtight container for up to 3 days. Prepare the base in advance and add dumplings when ready to serve. Adjust spiciness with honey or more coconut milk if too spicy.