Description
Coconut Curry Soup with Dumplings is a flavorful and hearty dish that combines rich coconut milk with aromatic spices and tender dumplings.
Ingredients
Scale
- 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 (for serving)
- 1 tbsp chopped cilantro (fresh, for garnish)
- 1 tbsp sliced scallion greens (for garnish)
- 1 tbsp crunchy garlic (for garnish)
Instructions
- Heat avocado oil in a large pot over medium heat.
- Add diced onion, minced garlic, and chopped scallions. Sauté until onions are translucent.
- Add chopped cremini mushrooms and cook for another 2 minutes.
- Stir in red Thai curry paste, soy sauce, salt, and sugar. Mix well.
- Pour in vegetable broth and coconut milk. Bring to a simmer.
- Add frozen dumplings and cook according to package instructions.
- Serve hot, garnished with chili oil, cilantro, sliced scallion greens, and crunchy garlic.
Notes
- Adjust spice level by adding more or less chili oil.
- Use full-fat coconut milk for a creamier soup.
- Feel free to add vegetables like spinach or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Coconut Curry Soup, Vegan Dumplings, Thai Soup