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Coconut Curry Soup with Dumplings

Comforting Coconut Curry Soup with Dumplings for Cozy Nights

This Coconut Curry Soup with Dumplings is rich, creamy, and perfect for chilly nights, catering to both vegan and meat preferences.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Avocado Oil Use olive oil or vegetable oil if preferred.
  • 1 Diced Onion Yellow or white onions work best for sweetness.
  • 3 cloves Minced Garlic Fresh adds the best flavor.
  • 1 cup Chopped Cremini Mushrooms Earthy addition; substitute with button or shiitake if needed.
  • 2 Scallions Use white parts for cooking.
  • 3 tablespoons Red Thai Curry Paste Check for a vegan-friendly label.
  • 1 tablespoon Sugar Try brown sugar for a richer taste.
  • 1 teaspoon Salt Adjust to taste.
For the Broth
  • 4 cups Vegetable Broth Use chicken broth for a non-vegan variant.
  • 1 can Coconut Milk Opt for full-fat for maximum flavor.
For the Dumplings
  • 12 Frozen Vegan Dumplings Swap with meat dumplings if preferred.

Equipment

  • heavy-bottom pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of avocado oil in a heavy-bottom pot over medium-low heat. Add 1 diced onion, 3 minced garlic cloves, and 2 scallions (white parts). Cook for 5 to 7 minutes until soft.
  2. Add 1 cup chopped cremini mushrooms to the pot, cook for 3 to 4 minutes until tender.
  3. Stir in 3 tablespoons of red Thai curry paste, 1 tablespoon of sugar, and 1 tablespoon of soy sauce. Cook for 1 minute.
  4. Pour in 4 cups vegetable broth, stir continuously, and bring to a gentle simmer (3 to 5 minutes).
  5. Add 1 can of coconut milk, stir gently, and allow to return to a gentle simmer.
  6. Drop in 12 frozen vegan dumplings, cook for about 7 minutes until heated through.
  7. Ladle into bowls, garnish with chili oil, fresh cilantro, chopped scallions, and crunchy garlic.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 700mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Keep the soup in an airtight container in the fridge for up to 4 days. Freeze without dumplings for up to 3 months.

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