Description
A cozy, flavorful soup combining Thai red curry, creamy coconut milk, and hearty vegan dumplings. It’s a quick, vegan, and customizable dish that’s ready in under 30 minutes.
Ingredients
- 1 tbsp avocado oil
- 1 small onion, finely chopped
- 2 scallions, white and green parts finely chopped
- 1 cup cremini mushrooms, finely chopped
- 3 cloves garlic, minced
- 2 tbsp red Thai curry paste
- 1/2 tsp salt (plus more to taste)
- 4 cups vegetable broth
- 1 tbsp soy sauce
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp sugar
- 12–15 frozen vegan dumplings
- Chili oil, for garnish
- Scallion greens, for garnish
- Crispy garlic, for garnish
- Fresh cilantro, finely chopped, for garnish
Instructions
- Heat avocado oil in a large pot over medium heat. Sauté onion and the white parts of scallions until softened, about 5 minutes.
- Add mushrooms and garlic, cooking until mushrooms release moisture and become tender, about 5 minutes more.
- Stir in red Thai curry paste and salt. Cook for about 1 minute to bloom the flavors.
- Pour in vegetable broth, soy sauce, coconut milk, and sugar. Bring to a gentle simmer.
- Add frozen dumplings and cook according to package instructions, about 7–10 minutes, until heated through and tender.
- Adjust seasoning with salt or soy sauce. Ladle into bowls and garnish with chili oil, scallion greens, crispy garlic, and cilantro.
Notes
- Use gluten-free dumplings and soy sauce to make this recipe gluten-free.
- Control heat by adjusting curry paste or omitting chili oil.
- Store leftovers for up to 3 days in the fridge; dumplings will soften but remain tasty.
- For freezing, store the soup base without dumplings for up to 2 months.
- Use full-fat canned coconut milk for the richest texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
