Description
This Coconut Curry Soup with Dumplings recipe is a simple and satisfying meal. It’s perfect for a quick weeknight dinner and is designed for beginners. Enjoy the creamy coconut milk and flavorful curry broth with tender dumplings.
Ingredients
- 1 cup onion, finely chopped
- 4 scallions, finely chopped
- ½ cup cremini mushrooms, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon avocado oil
- 1 tablespoon red Thai curry paste
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 bag frozen vegan dumplings (12–15 pieces)
- Garnishes: chili oil, scallions, crispy garlic, cilantro
Instructions
- Heat avocado oil in a heavy-bottom pot over medium-low heat.
- Add onions, white part of scallions, and garlic; sauté until softened.
- Stir in salt and add mushrooms; cook until soft.
- Mix in red Thai curry paste, sugar, and soy sauce until well combined.
- Pour in vegetable broth; bring to a simmer.
- Stir in coconut milk; return to a simmer.
- Add frozen dumplings; cook on medium-low for about 7 minutes until heated through.
- Serve hot, garnished with chili oil, scallion greens, cilantro, and crispy garlic.
Notes
- For a spicier soup, add more red Thai curry paste or a pinch of red pepper flakes.
- Ensure your pot is large enough to hold all the ingredients comfortably.
- Adjust seasoning to your preference before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired