Description
A rich, aromatic coconut curry soup featuring tender vegan dumplings, mushrooms, scallions, and bold Thai flavors. Comforting, quick, and bursting with flavor.
Ingredients
- For the soup base:
- 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
- For serving & garnish:
- 2 to 3 tsp chili oil
- 1 tbsp chopped cilantro
- 1 tbsp sliced scallion greens
- 1 tbsp crunchy garlic
Instructions
- Heat avocado oil in a heavy-bottom pot over medium-low heat. Add diced onion, white parts of the scallions, and garlic. Add salt and cook, stirring occasionally, until softened and slightly caramelized.
- Add chopped cremini mushrooms and sauté until tender and most moisture evaporates.
- Stir in red curry paste, sugar, and soy sauce. Cook 1 minute to toast and dissolve seasonings. Pour in vegetable broth and bring to a simmer.
- Pour in coconut milk and stir to combine. Bring back to a gentle simmer.
- Add frozen vegan dumplings directly to the soup. Simmer 7 minutes or until dumplings are heated through.
- Ladle soup and dumplings into bowls. Garnish with chili oil, scallion greens, cilantro, and crunchy garlic.
Notes
- Use full-fat coconut milk for maximum creaminess.
- Add extra curry paste for more heat.
- Great with ramen noodles or rice on the side.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai