Description
This Quick Coconut Curry Soup with Dumplings is a comfort dish full of flavor. Rich coconut milk paired with the warmth of red Thai curry paste makes it irresistible, while the dumplings add a delightful texture.
Ingredients
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
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 (I use Thai Kitchen brand)
2 to 3 tsp chili oil
1 tbsp chopped cilantro (fresh)
1 tbsp sliced scallion greens
1 tbsp crunchy garlic
Instructions
- In a large pot, heat the avocado oil over medium heat. Add the diced onion, minced garlic, and chopped cremini mushrooms; sauté until softened.
- Stir in the red Thai curry paste, soy sauce, salt, and sugar. Cook for another minute until fragrant.
- Pour in the vegetable broth and bring to a simmer. Then add the full-fat coconut milk and dumplings; cook as per the dumpling package directions.
- Once dumplings are cooked, stir in sliced scallions, reserving some for garnish. Adjust seasoning if needed.
- Serve hot, drizzling with chili oil and sprinkling with fresh cilantro, sliced scallion greens, and crunchy garlic on top.
Notes
For a spicier kick, add more red Thai curry paste or extra chili oil as desired. Feel free to customize the vegetables or add protein such as tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 26 g
- Saturated Fat: 18 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Quick Coconut Curry Soup with Dumplings, vegan curry, coconut soup, quick soup recipe