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Coconut Curry Soup Dumplings

Warm, comforting dumplings filled with a luxurious coconut curry soup, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Aromatic Base
  • 1 tbsp avocado oil For sautéing
  • 1 cup diced onion Adds sweetness and depth
  • 4 scallions scallions White parts for sautéing, green for garnish
  • 1 tbsp minced garlic Essential for flavor
Main Ingredients
  • 3 cups vegetable broth Low-sodium recommended
  • 1 cup coconut milk Adds creaminess
  • 1 bag frozen vegan dumplings Any type can be swapped
  • 1/2 cup chopped cremini mushrooms For texture
  • 1 tbsp red Thai curry paste For flavor
  • 1 tsp sugar Balances flavors
  • 1 tsp soy sauce Adds umami
  • 1 tsp salt Adjust to taste
  • 2 to 3 tsp chili oil Adjust spice level
  • 1 tbsp chopped cilantro For garnish
  • 1 tbsp sliced scallion greens For garnish
  • 1 tbsp crunchy garlic For garnish

Method
 

Preparation
  1. Warm avocado oil in a heavy-bottom pot over medium-low heat.
  2. Add diced onion, white parts of the scallions, and minced garlic. Sprinkle in salt and cook until onions soften.
  3. Stir in chopped cremini mushrooms and sauté until tender. Allow moisture to evaporate.
  4. Mix in red Thai curry paste, sugar, and soy sauce. Sauté until fragrant.
  5. Pour in vegetable broth and bring to a gentle simmer.
  6. Stir in coconut milk and raise heat to a gentle simmer.
  7. Add frozen vegan dumplings directly into the pot and cook for about 7 minutes until heated through.
Serving
  1. Ladle soup into bowls and garnish with chili oil, sliced scallion greens, chopped cilantro, and crunchy garlic.

Notes

Leftovers can be stored in the fridge for up to 3 days or frozen for a month. For added texture, include greens like spinach or bok choy towards the end of cooking.