Quick Coconut Curry Soup with Dumplings
A warm and comforting coconut curry soup with dumplings that's quick to prepare and packed with flavor.
Ingredients
For the Soup Base
- 1 tbsp avocado oil for sautéing
- 1 cup diced onion chopped
- 1 tbsp minced garlic
- 4 scallions chopped scallions plus sliced greens for garnish
- 1/2 cup chopped cremini mushrooms
- 1 tbsp red Thai curry paste use Thai Kitchen brand
- 1 tsp salt to taste
- 1 tsp sugar to balance flavors
- 3 cups vegetable broth
- 1 cup coconut milk full-fat for best flavor
For the Dumplings
- 1 bag frozen vegan dumplings 12 to 15 pieces
For Garnish
- 1 tbsp chopped cilantro fresh
- 2-3 tsp chili oil to taste
- 1 tbsp crunchy garlic for topping
Instructions
Preparation
- Heat the avocado oil in a large pot over medium heat.
- Add the onions, garlic, and chopped scallions. Sauté for about 3 minutes until soft and fragrant.
- Stir in the chopped cremini mushrooms and cook for another 2-3 minutes.
- Add the red Thai curry paste, salt, and sugar. Mix well to combine.
- Pour in the vegetable broth and coconut milk. Stir to combine and let it simmer for 5 minutes.
- Add the frozen vegan dumplings to the pot. Cook for another 5 to 7 minutes until they are heated through.
- Drizzle in the soy sauce and chili oil. Stir well.
Serving
- Remove from heat and garnish with fresh cilantro, sliced scallion greens, and crunchy garlic before serving.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat, adding more broth or water if it thickens.