Description
This Quick Coconut Curry Soup with Dumplings is a flavorful and comforting vegan dish featuring a rich coconut milk and red Thai curry base, combined with sautéed mushrooms, scallions, and vegan dumplings. Perfect for a quick and satisfying meal, garnished with chili oil, fresh cilantro, and crunchy garlic for added texture and heat.
Ingredients
Scale
Soup Base
- 1 tsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp avocado oil
- 3 cups vegetable broth
- 4 scallions (white parts finely 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 (Thai Kitchen brand)
- 1 bag frozen vegan dumplings (12 to 15 pieces)
For Serving and Garnish
- 2 to 3 tsp chili oil
- 1 tbsp chopped fresh cilantro
- 1 tbsp sliced scallion greens
- 1 tbsp crunchy garlic
Instructions
- Prepare the Aromatics: Heat avocado oil in a heavy-bottom pot over medium-low heat. Once hot, add diced onion, the white parts of scallions finely chopped, and minced garlic. Sprinkle in salt. Cook, stirring occasionally, until onions soften and begin to caramelize to develop sweetness.
- Sauté Mushrooms: Add chopped cremini mushrooms to the pot with the softened aromatics. Sauté until mushrooms are tender and most of their moisture has evaporated.
- Add Curry Paste and Seasonings: Stir in red Thai curry paste, sugar, and soy sauce. Sauté for about one minute to toast the curry paste and dissolve the seasonings.
- Simmer Soup Base: Pour in vegetable broth and bring the mixture to a simmer.
- Add Coconut Milk: Pour in the full-fat coconut milk and stir well until fully combined. Bring the soup back up to a gentle simmer for a rich flavor.
- Cook Dumplings: Add frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for about 7 minutes or until dumplings are thawed through and heated.
- Serve and Garnish: Ladle hot soup and dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, chopped fresh cilantro, and crunchy garlic for extra flavor and texture.
Notes
- For a richer soup, always use full-fat coconut milk.
- Take your time caramelizing the onions to develop a deeper sweetness in the soup base.
- Adjust chili oil quantity to personal spice preference.
- Vegan dumplings can be substituted with homemade or store-bought varieties.
- This soup can be served as a light meal or paired with steamed rice for a more filling dinner.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
