Description

A flavorful and comforting Coconut Curry Soup with Vegan Dumplings, featuring a rich blend of red Thai curry, coconut milk, and aromatic vegetables. This hearty soup is perfect for a quick, nourishing meal that combines silky dumplings with a spicy, creamy broth.

Ingredients

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

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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 about a minute, then sprinkle in the salt. Continue cooking until the onions soften and begin to caramelize, approximately 5 minutes.
Cook the mushrooms: Add the finely chopped cremini mushrooms to the pot. Stir well and cook until the mushrooms soften and release their moisture, about 3 minutes.
Add curry paste and seasonings: Stir in the red Thai curry paste, sugar, and soy sauce. Sauté for another minute to combine the flavors and gently toast the curry paste, releasing 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 the soup to a gentle simmer.
Cook the dumplings: Carefully add the frozen vegan dumplings to the simmering soup, ensuring they are 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 with chili oil to taste, and sprinkle with scallion greens, crispy garlic, and chopped cilantro. Serve immediately and enjoy!

Notes

You can adjust the amount of red Thai curry paste and chili oil to match your preferred spice level.
For a gluten-free option, ensure that the vegan dumplings are gluten-free or substitute with gluten-free dumplings.
Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
Frozen dumplings do not need to be thawed before adding to the soup.