Description
A comforting bowl of Coconut Curry Soup with fluffy dumplings, rich in flavor and texture, perfect for chilly evenings.
Ingredients
Scale
- 1 Tablespoon Avocado Oil
- 1 Cup Onion (Finely Chopped)
- 4 Scallions (Finely Chopped)
- 1/2 Cup Cremini Mushrooms (Finely Chopped)
- 1 Tablespoon Garlic (Minced)
- 1 Tablespoon Red Thai Curry Paste
- 1 Teaspoon Salt
- 3 Cups Vegetable Broth
- 1 Teaspoon Soy Sauce
- 1 Cup Coconut Milk
- 1 Teaspoon Sugar
- 1 Bag Frozen Vegan Dumplings (about 12–15 dumplings)
- 2–3 Teaspoons Chili Oil (optional)
- 1 Tablespoon Green Part of Scallions (for garnish)
- 1 Tablespoon Crispy Garlic
- 1 Tablespoon Cilantro (Finely Chopped)
Instructions
- Heat 1 tablespoon of avocado oil in a heavy-bottom pot over medium-low flame. Add onions, scallion whites, and garlic. Cook for 5-7 minutes until softened.
- Add chopped mushrooms and cook for another 4-5 minutes until tender.
- Stir in red Thai curry paste, sugar, and soy sauce, sauté for 1-2 minutes until fragrant.
- Pour in vegetable broth and let it simmer for about 5 minutes.
- Add coconut milk and simmer for another 3-4 minutes.
- Add frozen dumplings and cook for 7 minutes on medium-low flame.
- Serve hot, garnished with chili oil, green scallions, crispy garlic, and cilantro.
Notes
Store soup in the fridge for up to 4 days. For longer storage, freeze without dumplings for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg