Coconut Curry Dumpling Soup (Print)
Rich coconut curry broth with soft dumplings and fresh herbs makes a comforting Thai-inspired bowl.
# Ingredients:
→ Soup Base
01 -
1 tablespoon avocado oil
02 -
1 cup onion, finely chopped
03 -
4 scallions, finely chopped (white and green parts separated)
04 -
0.5 cup cremini mushrooms, finely chopped
05 -
1 tablespoon garlic, minced
06 -
1 tablespoon red Thai curry paste
07 -
1 teaspoon salt
08 -
3 cups vegetable broth
09 -
1 teaspoon soy sauce
10 -
1 cup coconut milk
11 -
1 teaspoon sugar
12 -
1 bag frozen vegan dumplings (approximately 12-15 pieces)
→ Garnishes
13 -
2-3 teaspoons chili oil
14 -
1 tablespoon scallion greens, sliced
15 -
1 tablespoon crispy garlic
16 -
1 tablespoon cilantro, finely chopped
# Steps:
01 -
Heat the avocado oil in a heavy-bottomed pot over medium-low heat. Once hot, add the onions, white parts of the scallions, and minced garlic. Sprinkle with salt and cook until the onions soften and start to caramelise.
02 -
Incorporate the chopped cremini mushrooms and cook, stirring occasionally, until softened.
03 -
Stir in the red Thai curry paste, sugar, and soy sauce. Sauté briefly to intensify flavours.
04 -
Pour in the vegetable broth and bring the mixture to a gentle simmer.
05 -
Add the coconut milk to the pot, mixing well. Allow the soup to return to a simmer.
06 -
Gently place the frozen vegan dumplings into the simmering soup. Cook for 7 minutes on medium-low heat until the dumplings are thoroughly heated.
07 -
Ladle the soup and dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, crispy garlic, and chopped cilantro. Serve immediately.
# Notes:
01 -
For a gluten-free meal, select gluten-free dumplings. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated as needed. Enhance the soup by incorporating additional vegetables or plant-based proteins of your choice.