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Coconut Curry Soup With Dumplings

A warm and comforting soup combining creamy coconut milk and fragrant Thai curry, enhanced with vegan dumplings for a hearty meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tbsp Avocado oil For sautéing
  • 1 cup Onion, diced
  • 1 tbsp Garlic, minced
  • 1 tbsp Crunchy garlic
  • 4 pieces Scallions, chopped Reserve greens for garnish
  • 1 cup Coconut milk For creaminess
  • 3 cups Vegetable broth
  • 1 tbsp Red Thai curry paste
  • 1 tsp Soy sauce
  • 1 tsp Salt To taste
  • 1 tsp Sugar
  • 2 tsp Chili oil Adjust according to spice preference
For the Dumplings
  • 1 bag Frozen vegan dumplings Follow package instructions for cooking
For Garnishing
  • 1 tbsp Fresh cilantro, chopped
  • 1 tbsp Scallion greens, chopped

Method
 

Preparation
  1. Heat the avocado oil in a large pot over medium heat.
  2. Add the onions, garlic, and scallions, sautéing until they are soft.
  3. Stir in the cremini mushrooms and cook for 2-3 minutes.
  4. Add the red Thai curry paste and stir for about a minute.
  5. Pour in the vegetable broth and coconut milk, then bring to a simmer.
  6. Add the soy sauce, sugar, and salt, adjusting to taste.
Cooking
  1. Carefully add the frozen vegan dumplings and cook according to package instructions.
Serving
  1. Finish with fresh cilantro and scallion greens before serving.
  2. Serve hot, garnished with fresh cilantro and scallion greens.

Notes

To store, let it cool completely, then transfer to an airtight container and refrigerate for 3-4 days. For longer storage, freeze in portions, leaving space for expansion. Adjust spice levels by adding more chili oil or red Thai curry paste.