why make this recipe
Quick Coconut Curry Soup with Dumplings is a delightful dish that brings warmth and comfort to any meal. It’s packed with flavors and textures, combining the richness of coconut milk with the satisfying chew of dumplings. This recipe is not only easy to make but also fully vegan, making it a great choice for everyone. Whether you’re serving it for a quick weeknight dinner or as a cozy weekend treat, this soup is sure to impress your family and friends.
how to make Quick Coconut Curry Soup with Dumplings
Ingredients:
- 1 tsp soy sauce
- 1 bag frozen vegan dumplings (12 to 15 pieces)
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp avocado oil
- 3 cups vegetable broth
- 4 scallions
- 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 (I use Thai Kitchen brand)
- 2 to 3 tsp chili oil
- 1 tbsp chopped cilantro (fresh)
- 1 tbsp sliced scallion greens
- 1 tbsp crunchy garlic
Directions:
- In a large pot, heat the avocado oil over medium heat. Add the diced onion and cook until soft, about 3-4 minutes.
- Stir in the minced garlic and chopped cremini mushrooms. Cook for another 2 minutes until aromatic.
- Add the red Thai curry paste, soy sauce, salt, and sugar. Mix everything together, letting the spices become fragrant.
- Pour in the vegetable broth and coconut milk, stirring well to combine. Bring the mixture to a boil.
- Once boiling, gently drop in the frozen dumplings. Reduce the heat and let it simmer for about 5-7 minutes or until the dumplings are cooked through.
- Drizzle chili oil over the soup, adjusting to your preferred spice level.
- Turn off the heat and stir in the chopped cilantro and sliced scallion greens.
- Serve hot, garnished with crunchy garlic on top for extra texture.
how to serve Quick Coconut Curry Soup with Dumplings
Serve the soup hot in bowls. It can be enjoyed on its own or paired with fresh bread or rice for a fuller meal. Don’t forget to sprinkle some extra cilantro and crunchy garlic on top for added flavor!
how to store Quick Coconut Curry Soup with Dumplings
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving again. If you plan to store it, consider keeping the dumplings separate to avoid them becoming too soft.
tips to make Quick Coconut Curry Soup with Dumplings
- Use fresh vegetables if you have them on hand for added texture and flavor.
- Adjust the amount of red Thai curry paste according to your spice preference.
- If you don’t have avocado oil, you can substitute it with any neutral oil like vegetable or canola oil.
variation
Feel free to add other vegetables such as spinach, bell peppers, or carrots to enhance the soup’s nutritional value and color. For a protein boost, consider adding tofu or chickpeas.
FAQs
Can I use fresh dumplings instead of frozen?
Yes, you can use fresh dumplings; just adjust the cooking time accordingly as they may cook faster.
Is this recipe gluten-free?
Yes, as long as you use gluten-free soy sauce, this recipe can be gluten-free.
Can I make this soup in advance?
Yes, you can make the soup in advance. Just store it in the fridge and reheat when you’re ready to serve.
Quick Coconut Curry Soup with Dumplings
Ingredients
For the Soup Base
- 1 tbsp avocado oil Can substitute with neutral oil
- 1 cup diced onion Use fresh for better flavor
- 4 cloves minced garlic
- 1/2 cup chopped cremini mushrooms
- 1 tbsp red Thai curry paste Adjust based on spice preference
- 1 tsp soy sauce Use gluten-free if required
- 1 tsp salt
- 1 tsp sugar
- 3 cups vegetable broth
- 1 cup coconut milk Full-fat for best flavor
For Serving
- 1 bag frozen vegan dumplings 12 to 15 pieces
- 2 to 3 tsp chili oil Adjust to preferred spice level
- 1 tbsp chopped cilantro Fresh
- 1 tbsp sliced scallion greens For garnish
- 1 tbsp crunchy garlic For garnish
Instructions
Preparation
- In a large pot, heat the avocado oil over medium heat.
- Add the diced onion and cook until soft, about 3-4 minutes.
- Stir in the minced garlic and chopped cremini mushrooms. Cook for another 2 minutes until aromatic.
- Add the red Thai curry paste, soy sauce, salt, and sugar. Mix everything together, letting the spices become fragrant.
Cooking
- Pour in the vegetable broth and coconut milk, stirring well to combine.
- Bring the mixture to a boil.
- Once boiling, gently drop in the frozen dumplings. Reduce the heat and let it simmer for about 5-7 minutes or until the dumplings are cooked through.
- Drizzle chili oil over the soup, adjusting to your preferred spice level.
Finishing Touches
- Turn off the heat and stir in the chopped cilantro and sliced scallion greens.
- Serve hot, garnished with crunchy garlic on top for extra texture.