Description
A delightful dish blending creamy coconut milk with fragrant red Thai curry paste, enveloping tender dumplings and vibrant seasonal ingredients.
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, sliced
- 1 tbsp minced garlic
- 1 cup coconut milk (full-fat preferred)
- 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 1 tablespoon of avocado oil over medium heat. Add the diced onion and minced garlic, stirring until softened and fragrant (about 3-4 minutes).
- Stir in the chopped cremini mushrooms and cook for another 2-3 minutes until they begin to soften.
- Pour in the vegetable broth, followed by coconut milk, soy sauce, salt, sugar, and red Thai curry paste. Stir and let it simmer on low heat for about 5 minutes.
- Gently slide the frozen dumplings into the broth and let it simmer for an additional 7-10 minutes.
- Drizzle in the chili oil and sprinkle fresh cilantro and sliced scallion greens on top before serving.
- Ladle the soup into bowls and enjoy!
Notes
Feel free to experiment with different vegetables or dumpling substitutions for dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 14g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: coconut soup, vegan curry, comfort food, Thai soup, dumplings