Description
Coconut Curry Soup with Dumplings is a delightful and warming dish that brings together the rich flavors of coconut milk and aromatic spices, encapsulating comfort in every spoonful. Perfect for busy weeknights or cozy weekends, this quick recipe takes just 20 minutes to prepare and serves as a hearty meal that everyone will love. The addition of frozen dumplings elevates the experience, ensuring that you’re satisfied with every bite. Garnish your soup with fresh herbs and chili oil to add an extra layer of flavor and presentation, making it not just a meal, but an experience you’ll want to share.
Ingredients
- 1 cup onion, finely chopped
- 4 scallions, finely chopped
- 1/2 cup cremini mushrooms, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon avocado oil
- 1 tablespoon red Thai curry paste
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 bag frozen vegan dumplings (12–15 pieces)
- Chili oil
- Scallions, greens only
- Crispy garlic
- Cilantro
Instructions
- Heat avocado oil in a heavy-bottom pot over medium-low heat.
- Sauté onions, white part of scallions, and garlic until softened.
- Stir in salt and mushrooms; cook until soft.
- Mix in red Thai curry paste until well combined.
- Pour in vegetable broth; bring to a simmer.
- Stir in coconut milk; return to a simmer.
- Add frozen dumplings; cook for about 7 minutes until heated through.
- Serve hot, garnished with chili oil, scallion greens, cilantro, and crispy garlic.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Feel free to customize the vegetables based on your pantry staples. Adjust the spice level by modifying the amount of red Thai curry paste used. For thicker soup, let it simmer longer before adding dumplings or stir in cornstarch mixed with water.