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Quick Coconut Curry Soup with Dumplings

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A comforting and flavorful soup made with rich coconut milk and frozen vegan dumplings, perfect for busy weeknights.

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, chopped
  • 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
  • 2 to 3 tsp chili oil
  • 1 tbsp chopped cilantro (fresh)
  • 1 tbsp sliced scallion greens
  • 1 tbsp crunchy garlic

Instructions

  1. In a large pot, heat the avocado oil over medium heat.
  2. Add the diced onion, minced garlic, and chopped scallions. Sauté until the onion becomes soft.
  3. Stir in the chopped cremini mushrooms and cook for another 2-3 minutes.
  4. Add the red Thai curry paste, soy sauce, salt, and sugar. Mix everything well.
  5. Pour in the vegetable broth and coconut milk. Bring the mixture to a simmer.
  6. Add the frozen vegan dumplings and the chili oil. Cook for about 5-7 minutes, or until the dumplings are heated through.
  7. Taste and adjust seasoning if needed.
  8. Serve hot, topped with fresh cilantro, sliced scallion greens, and crunchy garlic.

Notes

For a spicier soup, add more chili oil or sauté fresh chili peppers with the onions. If you prefer a thicker soup, decrease the amount of vegetable broth.

Nutrition

Keywords: coconut curry, soup, vegan, dumplings, quick meal

Find it online: https://surgerecipes.com/quick-coconut-curry-soup-dumplings/

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