Coconut Curry Soup with Vegan Dumplings Recipe
This Quick Coconut Curry Soup with Dumplings is a comforting and flavorful vegan soup combining creamy coconut milk, aromatic Thai red curry paste, sautéed vegetables, and tender vegan dumplings. Perfect for a cozy meal, it is enhanced with fresh scallions, cilantro, and a spicy chili oil garnish for a balanced and satisfying dish.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Total Time: 37 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Vegan
Ingredients
For the Soup Base:
- 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 (white parts finely chopped)
- 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 (e.g., Thai Kitchen brand)
For Serving and Garnish:
- 2 to 3 tsp chili oil
- 1 tbsp chopped fresh cilantro
- 1 tbsp sliced scallion greens
- 1 tbsp crunchy garlic
Instructions
- Prepare Aromatics: Heat avocado oil in a heavy-bottom pot over medium-low heat. Add diced onion, white parts of scallions, minced garlic, and sprinkle with salt. Cook slowly, stirring occasionally, until onions soften and start to caramelize, developing a sweet base flavor.
- Sauté Mushrooms: Add chopped cremini mushrooms to the pot with the aromatics. Cook until mushrooms become tender and the moisture they release evaporates.
- Add Curry Paste and Seasonings: Stir in red Thai curry paste, sugar, and soy sauce. Sauté for about one minute to toast the paste and blend the seasonings.
- Add Broth and Simmer: Pour in vegetable broth and bring to a simmer, allowing the flavors to meld.
- Incorporate Coconut Milk: Add full-fat coconut milk and stir well until fully combined. Bring the soup back to a gentle simmer for a rich, creamy texture.
- Cook Dumplings: Add frozen vegan dumplings directly to the simmering soup. Cook over medium-low heat for about 7 minutes until heated through and thawed.
- Serve and Garnish: Ladle the hot soup and dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, chopped cilantro, and crunchy garlic for added flavor and texture.
Notes
- Use full-fat coconut milk for a richer and creamier soup.
- Take your time caramelizing the onions for a sweeter, more flavorful base.
- The dumplings can be substituted with your favorite vegan or vegetarian dumplings if desired.
- Adjust chili oil quantity according to your spice preference.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
