Coconut Curry Dumpling Soup (Printable Version)
Aromatic Thai-inspired coconut broth with tender vegan dumplings, mushrooms and fresh herbs, ready in just 37 minutes.
# Ingredients:
→ For the soup base
01 -
1 tsp soy sauce
02 -
1 bag frozen vegan dumplings (12 to 15 pieces)
03 -
1 tsp salt
04 -
1 tsp sugar
05 -
1 tbsp avocado oil
06 -
3 cups vegetable broth
07 -
4 scallions
08 -
1 tbsp minced garlic
09 -
1 cup coconut milk (full-fat)
10 -
1/2 cup chopped cremini mushrooms
11 -
1 cup diced onion
12 -
1 tbsp red Thai curry paste
→ For serving and garnish
13 -
2 to 3 tsp chili oil
14 -
1 tbsp chopped fresh cilantro
15 -
1 tbsp sliced scallion greens
16 -
1 tbsp crunchy garlic
# Steps:
01 -
Heat avocado oil in a heavy-bottom pot over medium-low heat. Once hot, add the diced onion, the white parts of the scallions (finely chopped), and minced garlic. Sprinkle in the salt. Cook, stirring occasionally, until the onions soften and begin to caramelize for added sweetness to the base.
02 -
Add the chopped cremini mushrooms to the pot with the softened aromatics. Sauté until the mushrooms are tender and any released moisture has mostly evaporated.
03 -
Stir in the red Thai curry paste, sugar, and soy sauce. Sauté for about one minute to toast the paste and dissolve the seasonings. Pour in the vegetable broth and bring the mixture to a simmer.
04 -
Pour in the coconut milk and stir well until fully combined. Bring the soup back up to a gentle simmer.
05 -
Add the bag of frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for about 7 minutes, or until the dumplings have thawed and are heated through.
06 -
Ladle the hot soup and dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, chopped fresh cilantro, and a sprinkle of crunchy garlic for extra flavor and texture.
# Notes:
01 -
Using full-fat coconut milk provides the richest flavor for this soup.