Description
This vibrant Coconut Curry Soup with Dumplings is a comforting and flavorful vegan dish that combines the creamy richness of coconut milk with the aromatic depth of red Thai curry paste. Featuring tender cremini mushrooms and savory vegan dumplings, this quick 30-minute recipe is perfect for a warming meal packed with spices and fresh garnishes like scallions, crispy garlic, and cilantro.
Ingredients
Scale
Soup Base
- 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
Dumplings and Garnishes
- 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: In a heavy-bottom pot over medium-low heat, heat the avocado oil. Add the finely chopped onions, the white parts of the scallions, and minced garlic. Sauté for a minute, then sprinkle in the salt. Continue cooking until the onions are soft and starting to caramelize, about 5 minutes.
- Cook the mushrooms: Add the finely chopped cremini mushrooms to the pot. Stir well and cook them until they soften and release their moisture, roughly 3 minutes.
- Add curry paste and seasonings: Stir in the red Thai curry paste, sugar, and soy sauce. Sauté for another minute, allowing the curry paste to toast gently and release 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 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 chili oil to taste, and sprinkle with scallion greens, crispy garlic, and chopped cilantro. Serve immediately.
Notes
- Use unsweetened coconut milk to maintain a balanced flavor.
- If unavailable, substitute cremini mushrooms with button mushrooms.
- Frozen vegan dumplings can be swapped with freshly made dumplings if preferred.
- Adjust chili oil according to your heat tolerance.
- For a gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.
