Description
A flavorful and comforting Coconut Curry Soup with Vegan Dumplings, combining the rich creaminess of coconut milk with aromatic red Thai curry paste and tender vegetables, perfect for a quick and satisfying meal.
Ingredients
Soup Base
- 1 Tablespoon Avocado Oil
- 1 Cup Onion (Finely Chopped)
- 4 Scallions (Finely Chopped, white part and green part separated)
- 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
Dumplings and Garnishes
- 1 Bag Frozen Vegan Dumplings (about 12-15 dumplings)
- 2-3 Teaspoons Chili Oil
- 1 Tablespoon Scallions (Green Part of the Scallions)
- 1 Tablespoon Crispy Garlic
- 1 Tablespoon Cilantro (Finely Chopped)
Instructions
- Heat the oil and sauté aromatics: In a heavy bottom pot over medium-low heat, add the avocado oil. Once hot, add the finely chopped onions, the white parts of the scallions, and minced garlic. Stir to combine and cook gently.
- Add salt and caramelize onions: Sprinkle in the salt and continue to cook until the onions soften and start to caramelize, developing a rich sweetness.
- Cook the mushrooms: Add the finely chopped cremini mushrooms to the pot and sauté until they soften and release their moisture, about 3-4 minutes.
- Add curry paste, sugar, and soy sauce: Stir in the red Thai curry paste, sugar, and soy sauce. Sauté the mixture for a minute to allow the spices to bloom and become fragrant.
- Add vegetable broth and simmer: Pour in the vegetable broth and bring the soup to a gentle simmer, allowing flavors to meld together.
- Incorporate coconut milk: Add the coconut milk and stir well. Bring the soup back to a low simmer to combine the creamy richness with the curry broth.
- Add frozen dumplings: Carefully add the entire bag of frozen vegan dumplings (about 12-15 pieces) into the simmering soup.
- Cook dumplings: Maintain a medium-low flame and cook the dumplings in the soup for approximately 7 minutes, allowing them to thaw completely and cook through.
- Serve and garnish: Ladle the soup hot into bowls and garnish each serving with chili oil, the green parts of scallions, crispy garlic, and freshly chopped cilantro for added flavor and texture.
Notes
- You can adjust the level of spiciness by adding more or less chili oil according to your taste.
- For a non-vegan version, you may substitute dumplings with meat-based ones if preferred.
- Use full-fat coconut milk for a richer soup texture and flavor.
- Make sure not to boil the coconut milk vigorously to prevent curdling.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
