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Coconut Curry Soup with Dumplings

Coconut Curry Soup with Dumplings: A Comforting Bowl of Bliss

Enjoy a heartwarming Coconut Curry Soup with Dumplings, a quick and creamy one-pot wonder that elevates any cozy evening.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai, Vegan
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 14 ounces full-fat coconut milk Use light coconut milk for a lighter version.
  • 4 cups vegetable broth Homemade broth elevates the taste significantly.
  • 2 tablespoons red Thai curry paste Adjust for preferred spice level.
  • 1 teaspoon salt Adjust according to taste.
  • 1 teaspoon sugar Maple syrup can be a vegan substitute.
For the Aromatics
  • 1 diced onion Yellow or white onions are best.
  • 3 cloves minced garlic Always choose fresh for best flavor.
  • 2 scallions Use both white and green parts.
For the Veggies and Protein
  • 8 ounces chopped cremini mushrooms Feel free to use any fresh mushroom variety.
  • 12 frozen vegan dumplings Select vegetable-filled for best texture.
For Garnishing
  • 1 tablespoon chili oil Adjust to match your heat preference.
  • 1/4 cup chopped cilantro Parsley works as an alternative.
  • 2 tablespoons sliced scallion greens
  • 2 tablespoons crunchy garlic

Equipment

  • heavy-bottom pot

Method
 

Step-by-Step Instructions
  1. In a heavy-bottom pot, heat 2 tablespoons of avocado oil over medium-low heat. Add 1 diced onion, the white parts of 2 scallions, and 3 cloves of minced garlic. Sprinkle in a pinch of salt and sauté for about 5-7 minutes until the onion is soft and caramelized.
  2. Stir in 8 ounces of chopped cremini mushrooms and cook for an additional 5 minutes until tender and moisture is released.
  3. Mix in 2 tablespoons of red Thai curry paste, 1 teaspoon of sugar, and 2 tablespoons of soy sauce. Sauté for around 1 minute, allowing the spices to bloom.
  4. Pour in 4 cups of vegetable broth and increase the heat slightly to bring the mixture to a gentle simmer. Stir occasionally.
  5. Stir in a 14-ounce can of full-fat coconut milk and bring back to a gentle simmer, watching to prevent boiling too vigorously.
  6. Add 12 frozen vegan dumplings into the pot and cook over medium-low heat for about 7 minutes, or until heated through.
  7. Ladle the Coconut Curry Soup into bowls and garnish with chili oil, chopped cilantro, sliced scallion greens, and crunchy garlic.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 45gProtein: 10gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Customize by adding different vegetables or types of dumplings as desired. Store leftovers in an airtight container for up to 4 days.

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