Description
A creamy and spicy soup made with coconut milk and quick-cooking vegan dumplings, perfect for busy nights.
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
- In a large pot, heat the avocado oil over medium heat.
- Add the diced onion, minced garlic, and chopped scallions. Sauté until the onion becomes soft.
- Stir in the chopped cremini mushrooms and cook for another 2-3 minutes.
- Add the red Thai curry paste, soy sauce, salt, and sugar. Mix everything well.
- Pour in the vegetable broth and coconut milk. Bring the mixture to a simmer.
- Add the frozen vegan dumplings and the chili oil. Cook for about 5-7 minutes, or until the dumplings are heated through.
- Taste and adjust seasoning if needed. Serve hot, topped with fresh cilantro, sliced scallion greens, and crunchy garlic.
Notes
Use full-fat coconut milk for best taste. Add extra chili oil to make it spicier.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: coconut curry soup, vegan soup, quick meal, comfort food