Description
Warm your soul with this delightful Coconut Curry Soup with Dumplings, a quick and comforting dish perfect for any weeknight. Rich coconut milk combines harmoniously with aromatic red Thai curry paste, creating a flavorful base that envelops frozen dumplings for an easy yet hearty meal. In just 20 minutes, you can serve a bowl of this vegan soup garnished with fresh herbs and chili oil, making it not only a feast for the taste buds but also a visual treat. Enjoy it as a filling main course or a cozy appetizer—this versatile recipe is sure to become a staple in your kitchen.
Ingredients
Scale
- 1 cup onion, finely chopped
- 4 scallions, finely chopped
- 1/2 cup cremini mushrooms, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon avocado oil
- 1 tablespoon red Thai curry paste
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 bag frozen vegan dumplings (12–15 pieces)
- Chili oil
- Scallions
- Crispy garlic
- Cilantro
Instructions
- Heat avocado oil in a heavy-bottom pot over medium-low heat.
- Sauté onions, scallions (white parts), and garlic until softened.
- Add chopped mushrooms and salt; cook until mushrooms are soft.
- Stir in red Thai curry paste until well combined.
- Pour in vegetable broth; bring to a simmer.
- Add coconut milk and return to a simmer to enhance flavors.
- Add frozen dumplings; cook on medium-low for about 7 minutes or until heated through.
- Serve hot, garnished with chili oil, scallion greens, cilantro, and crispy garlic.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 220
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg