Description
This vibrant Coconut Curry Soup with Dumplings combines creamy coconut milk, fragrant Thai red curry, and tender vegan dumplings for a comforting and flavorful meal. Rich in spices and fresh aromatics, this easy-to-make soup is perfect for a quick weeknight dinner or a cozy lunch. The warm coconut broth beautifully complements the savory dumplings, while chili oil and fresh herbs add a spicy, fresh finish.
Ingredients
Scale
Sauce and 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 Garnish
- 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: Heat avocado oil in a heavy-bottom pot over medium-low heat. Add finely chopped onions, the white part of the scallions, and minced garlic. Sauté for 1 minute, then sprinkle in salt. Continue cooking until 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 mushrooms soften and release their moisture, about 3 minutes.
- Add curry paste and seasonings: Stir in red Thai curry paste, sugar, and soy sauce. Sauté for another minute to combine flavors and gently toast the curry paste, releasing its aromatic spices.
- Add liquids: Pour in vegetable broth and bring mixture to a simmer. After a couple of minutes, add coconut milk and stir well. Return to a gentle simmer.
- Cook the dumplings: Carefully add frozen vegan dumplings to the simmering soup, ensuring they are submerged. Cook on medium-low heat for about 7 minutes, or until dumplings are heated through and tender.
- Garnish and serve: Ladle hot soup and dumplings into bowls. Drizzle chili oil to taste, then sprinkle with scallion greens, crispy garlic, and chopped cilantro. Serve immediately and enjoy!
Notes
- For a spicier soup, increase the amount of chili oil or add fresh chili slices.
- Use gluten-free dumplings to make this recipe gluten-free if needed.
- This soup can be made in advance; just add dumplings at the end when reheating.
- Replace avocado oil with coconut oil for a more pronounced coconut flavor.
- Leftover soup stores well in the refrigerator for up to 3 days.
