Description

This vibrant Coconut Curry Soup with Dumplings is a delicious vegan main course that brings together aromatic Thai curry flavors, creamy coconut milk, and tender, savory dumplings. Perfectly balanced with spice, richness, and texture, it’s a comforting and flavorful soup that’s quick to prepare, adaptable to your taste, and guaranteed to satisfy.

Ingredients

Soup Base

1 Tablespoon Avocado Oil
1 Cup Onion, finely chopped
4 Scallions, finely chopped (white and green parts separated)
½ Cup Cremini Mushrooms, finely chopped
1 Tablespoon Garlic, minced
1 Teaspoon Salt

Curry & Seasoning

1 Tablespoon Red Thai Curry Paste
1 Teaspoon Soy Sauce
1 Teaspoon Sugar

Liquid Ingredients

3 Cups Vegetable Broth
1 Cup Coconut Milk

Dumplings

1 Bag Frozen Vegan Dumplings (about 12–15 dumplings)

Garnishings

2–3 Teaspoons Chili Oil
1 Tablespoon Scallion greens
1 Tablespoon Crispy Garlic
1 Tablespoon Cilantro, finely chopped

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Instructions

Prepare the Aromatics: In a heavy-bottomed pot over medium-low heat, add the avocado oil. Once hot, add the finely chopped onions, the white part of the scallions, and minced garlic. Season with salt. Sauté until the onions turn soft and begin to caramelize, stirring occasionally for even cooking.
Add the Mushrooms: Stir in the finely chopped cremini mushrooms. Continue to cook until the mushrooms release their moisture and become tender, ensuring they blend well with the aromatics.
Incorporate Curry Paste and Seasonings: Add the red Thai curry paste, soy sauce, and sugar. Sauté the mixture for a minute or two to let the spices bloom and the flavors to meld together.
Add Broth and Simmer: Pour in the vegetable broth and bring the soup to a gentle simmer. Allow it to cook for a couple of minutes to develop depth of flavor.
Add Coconut Milk: Stir in the coconut milk, mixing well. Bring the soup back up to a soft simmer, ensuring the coconut milk is fully integrated and the soup has a creamy texture.
Add Dumplings: Carefully add the frozen vegan dumplings to the pot (around 12-15 pieces). Cook the soup on medium-low heat for about 7 minutes or until dumplings are thoroughly heated through and tender.
Garnish and Serve: Ladle the hot soup into bowls. Top each serving with a drizzle of chili oil, a sprinkle of scallion greens, crispy garlic, and chopped cilantro for extra flavor and crunch. Serve immediately and enjoy!

Notes

For a gluten-free version, use gluten-free dumplings.
Store leftovers in an airtight container and refrigerate for up to 2 days. Reheat in the microwave before serving.
The recipe is adaptable; feel free to add extra vegetables or protein to taste.
Adjust spice level by varying the amount of chili oil or curry paste.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main-course
Method: Stovetop
Cuisine: Thai-inspired, Asian Fusion

Nutrition

Serving Size: 1 person
Calories: 207 kcal
Sugar: 5 g
Sodium: 1384 mg
Fat: 18 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 0.01 mg