Description
Indulge in a comforting bowl of Quick Coconut Curry Soup with Dumplings, a Thai-inspired dish that promises a burst of flavors. This soup is a perfect blend of creamy coconut milk, aromatic curry paste, and savory dumplings, creating a delightful harmony in every spoonful.
Ingredients
Scale
Soup:
- 1 tbsp avocado oil
- 1 cup diced onion
- 4 scallions (white parts finely chopped, green parts sliced for garnish)
- 1 tbsp minced garlic
- 1/2 cup chopped cremini mushrooms
- 1 tbsp red Thai curry paste
- 1 tsp sugar
- 1 tsp soy sauce
- 3 cups vegetable broth
- 1 cup full-fat coconut milk
Dumplings:
- 1 bag frozen vegan dumplings (12–15 pieces)
- 1 tsp salt
Garnish:
- 2–3 tsp chili oil
- 1 tbsp chopped fresh cilantro
- 1 tbsp crunchy garlic
Instructions
- Heat oil in a heavy-bottomed pot over medium-low. Add onion, white scallion parts, garlic, and salt. Sauté until soft and lightly caramelized.
- Add mushrooms and cook until tender and moisture mostly evaporates.
- Stir in curry paste, sugar, and soy sauce. Cook for 1 minute to bloom the paste.
- Pour in broth and bring to a simmer. Add coconut milk and stir well.
- Return to a gentle simmer. Add frozen dumplings and cook for 7 minutes on medium-low until heated through.
- Serve hot, topped with chili oil, scallion greens, cilantro, and crunchy garlic.
Nutrition
- Serving Size: 1 serving
- Calories: 315 kcal
- Sugar: 5g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg