Quick Coconut Curry Soup With Dumplings – Alrightwithme

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Why Make This Recipe

Quick Coconut Curry Soup with Dumplings is the perfect dish for a busy day. It’s quick to prepare, packed with flavor, and warm and comforting. The combination of coconut milk and Thai curry paste gives it a rich taste, while the dumplings add a fun twist. This recipe is also great for vegans and can easily be customized to fit your tastes.

How to Make Quick Coconut Curry Soup with Dumplings

Ingredients:

• 1 tsp soy sauce
• 1 bag frozen vegan dumplings (12 to 15 pieces)
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp avocado oil
• 3 cups vegetable broth
• 4 scallions, chopped
• 1 tbsp minced garlic
• 1 cup coconut milk (full-fat for best flavor)
• 1/2 cup chopped cremini mushrooms
• 1 cup diced onion
• 1 tbsp red Thai curry paste (I use Thai Kitchen brand)
• 2 to 3 tsp chili oil
• 1 tbsp chopped cilantro (fresh)
• 1 tbsp sliced scallion greens
• 1 tbsp crunchy garlic

Directions:

1. Heat the avocado oil in a large pot over medium heat.
2. Add the onions, garlic, and chopped scallions. Sauté for about 3 minutes until soft and fragrant.
3. Stir in the chopped cremini mushrooms and cook for another 2-3 minutes.
4. Add the red Thai curry paste, salt, and sugar. Mix well to combine.
5. Pour in the vegetable broth and coconut milk. Stir to combine and let it simmer for 5 minutes.
6. Add the frozen vegan dumplings to the pot. Cook for another 5 to 7 minutes until they are heated through.
7. Drizzle in the soy sauce and chili oil. Stir well.
8. Remove from heat and garnish with fresh cilantro, sliced scallion greens, and crunchy garlic before serving.

How to Serve Quick Coconut Curry Soup with Dumplings

Serve the soup hot in bowls. You can add extra toppings like chopped cilantro or additional chili oil if you like it spicy. This soup goes well with crusty bread or rice for a complete meal.

How to Store Quick Coconut Curry Soup with Dumplings

If you have leftovers, store them in an airtight container in the refrigerator. The soup can last up to 3 days. To reheat, warm it on the stove over medium heat until hot. If the soup thickens, you can add a little more vegetable broth or water.

Tips to Make Quick Coconut Curry Soup with Dumplings

• Make sure to use full-fat coconut milk for the best flavor and creaminess.
• Adjust the amount of chili oil based on your heat preference.
• You can easily swap the dumplings with any other protein or veggies you like.
• For added texture, consider adding spinach or leafy greens at the end of cooking.

Variation

You can add other vegetables like bell peppers or zucchini to the soup for more color and nutrition. If you’re not a fan of vegan dumplings, feel free to use chicken dumplings or tofu instead.

FAQs

Can I make this soup ahead of time?
Yes, you can make the soup ahead of time. Just store it in the refrigerator and reheat it when you’re ready to eat.

Is this recipe gluten-free?
To make it gluten-free, use gluten-free dumplings and ensure your soy sauce is gluten-free or replace it with tamari.

Can I freeze the soup?
Yes, you can freeze the soup. Let it cool completely before transferring it to a freezer-safe container. It can last up to 3 months in the freezer. When ready to eat, thaw it in the refrigerator and reheat on the stove.

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