Description
This Quick Coconut Curry Soup with Dumplings is a vibrant, comforting vegan dish featuring a rich coconut milk and red Thai curry base, simmered with cremini mushrooms and savory vegan dumplings. Perfect for a cozy weeknight meal, it combines aromatic flavors with a satisfying texture enhanced by fresh garnishes.
Ingredients
Scale
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 (white and green parts separated)
- 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 (e.g., Thai Kitchen brand)
For Serving and Garnish
- 2 to 3 tsp chili oil
- 1 tbsp chopped fresh cilantro
- 1 tbsp sliced scallion greens
- 1 tbsp crunchy garlic
Instructions
- Prepare Aromatics: Heat avocado oil in a heavy-bottom pot over medium-low heat until hot. Add diced onion, the white parts of the scallions finely chopped, and minced garlic. Sprinkle in the salt and cook, stirring occasionally, until the onions soften and start to caramelize to bring out sweetness.
- Sauté Mushrooms: Add chopped cremini mushrooms to the pot with the softened aromatics. Sauté until mushrooms are tender and any moisture has mostly evaporated.
- Add Curry and Seasonings: Stir in the red Thai curry paste, sugar, and soy sauce. Cook for about one minute to toast the curry paste and dissolve the seasonings.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a simmer.
- Incorporate Coconut Milk: Stir in the full-fat coconut milk until fully combined and bring the soup back to a gentle simmer for a rich flavor.
- Cook Dumplings: Add the frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for about 7 minutes, until dumplings are thawed and heated through.
- Serve and Garnish: Ladle hot soup and dumplings into bowls. Top with chili oil, sliced scallion greens, chopped fresh cilantro, and crunchy garlic for added flavor and texture.
Notes
- Using full-fat coconut milk adds richness and creaminess to the soup.
- Take time caramelizing the onions to develop deep, sweet flavors for the soup base.
- Frozen vegan dumplings can be substituted with fresh or homemade dumplings if available.
- Add more chili oil for extra spice or omit if you prefer a milder soup.
- Crunchy garlic garnish adds texture; toasted garlic flakes or fried shallots can be used as an alternative.
Nutrition
- Serving Size: 1 bowl (approximately 370 g)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
