Coconut Curry Soup with Dumplings
This Coconut Curry Soup with Dumplings is a flavorful and hearty dish, perfect for a cozy meal.
Equipment
- large pot
- Ladle
Ingredients
For the Soup Base
- 1 teaspoon soy sauce
- 1 bag frozen vegan dumplings (12 to 15 pieces)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon avocado oil
- 3 cups vegetable broth
- 4 scallions
- 1 tablespoon minced garlic
- 1 cup coconut milk (full-fat for best flavor)
- ½ cup chopped cremini mushrooms
- 1 cup diced onion
- 1 tablespoon red Thai curry paste (I use Thai Kitchen brand)
For Serving and Garnish
- 2 to 3 teaspoon chili oil
- 1 tablespoon chopped cilantro (fresh)
- 1 tablespoon sliced scallion greens
- 1 tablespoon crunchy garlic
Instructions
- In a large pot, heat avocado oil over medium heat. Add diced onion, minced garlic, and cook until softened.
- Add vegetable broth, soy sauce, salt, sugar, red Thai curry paste, chopped mushrooms, and coconut milk to the pot. Stir and bring to a simmer.
- Add frozen dumplings to the pot and cook according to package instructions, usually about 5-7 minutes.
- Serve hot, garnished with chili oil, chopped cilantro, sliced scallion greens, and crunchy garlic.
Notes
You can adjust the spice level by adding more or less chili oil. Enjoy your soup!