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Coconut Curry Soup with Dumplings

Creamy Coconut Curry Soup with Dumplings for Cozy Nights

Warm your soul with this Coconut Curry Soup with Dumplings, a creamy blend of coconut and spices perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 3 cups Vegetable Broth Choose low-sodium if preferred.
  • 1 cup Coconut Milk Full-fat recommended for creaminess.
  • 1 cup Diced Onion For sweetness and aromatic richness.
  • 1 tablespoon Minced Garlic Introduces a warm, inviting aroma.
  • 1/2 cup Chopped Cremini Mushrooms Offers an earthy flavor.
  • 1 tablespoon Red Thai Curry Paste Adjust based on heat tolerance.
  • Salt Essential for enhancing overall flavor.
  • Sugar A dash balances flavors.
  • 2 tablespoons Avocado Oil Perfect for sautéing.
  • 4 Scallions Use both white and green parts for freshness.
For the Dumplings
  • 12-15 pieces Frozen Vegan Dumplings Substitution: pork or chicken dumplings if preferred.
For Garnish
  • 2-3 teaspoons Chili Oil Optional splash adds heat.
  • 1 tablespoon Fresh Cilantro Brightens the soup.
  • 1 tablespoon Sliced Scallion Greens Adds color and flavor.
  • 1 tablespoon Crunchy Garlic Gives delightful texture.

Equipment

  • heavy-bottom pot

Method
 

Step-by-Step Instructions
  1. In a pot, heat 2 tablespoons of avocado oil over medium-low heat. Add 1 cup diced onions, the white parts of 4 scallions, and 1 tablespoon minced garlic. Sprinkle salt, then sauté for 5-7 minutes until onions soften.
  2. Incorporate ½ cup chopped cremini mushrooms into the pot, stirring to combine. Cook for an additional 3-4 minutes until mushrooms begin to brown.
  3. Add 1 tablespoon of red Thai curry paste, 1 tablespoon of sugar, and 2 tablespoons of soy sauce. Sauté for about 2 minutes until aromatic.
  4. Pour in 3 cups of vegetable broth and stir well. Bring the soup to a gentle simmer for 5-7 minutes.
  5. Reduce heat to low and pour in 1 cup of full-fat coconut milk, stirring gently. Allow it to return to a gentle simmer.
  6. Carefully add 12 to 15 frozen vegan dumplings into the broth. Cook for about 7 minutes until heated through.
  7. Remove the pot from heat, adjust seasoning, and ladle into bowls. Garnish with chili oil, scallion greens, fresh cilantro, and crunchy garlic.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 8gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 8mg

Notes

Embrace the warmth and comfort of this dish, where every ingredient elevates your dining experience.

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