Quick Coconut Curry Soup with Dumplings
A delightful and easy vegan soup combining the richness of coconut milk with satisfying dumplings, perfect for any meal.
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.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave. Consider keeping the dumplings separate to avoid them becoming too soft.