Description
Savor the delightful warmth of Coconut Curry Soup with Dumplings, a quick and comforting dish that combines creamy coconut milk with vibrant spices. In just 20 minutes, you can whip up this hearty soup, making it an ideal choice for busy weeknights or cozy weekends. The addition of frozen vegan dumplings not only adds convenience but also enhances the heartiness of the meal. Whether served as a main dish or an appetizer, this flavorful soup garnished with fresh herbs and a drizzle of chili oil is sure to become a favorite in your home.
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)
- Garnishes: chili oil, scallions, crispy garlic, cilantro
Instructions
- Heat avocado oil in a heavy-bottom pot over medium-low heat until shimmering.
- Add onions, white parts of scallions, and garlic; sauté for about 3 minutes until softened.
- Stir in salt and mushrooms; cook until soft (about 5 minutes).
- Mix in red Thai curry paste for about 1 minute until well combined.
- Pour in vegetable broth; bring to a simmer while scraping any bits from the bottom.
- Stir in coconut milk and return to a gentle simmer for another few minutes.
- Add frozen dumplings; cook on medium-low for about 7 minutes 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: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg