Description
Coconut Curry Soup with Dumplings to Warm Your Soul
Ingredients
Scale
- 2 tablespoons Avocado oil
- 1 cup Diced onion
- 3 cloves Minced garlic
- 8 ounces Chopped cremini mushrooms
- 3 tablespoons Red Thai curry paste
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 4 cups Vegetable broth
- 1 can Coconut milk
- 12 ounces Frozen vegan dumplings
- 2 scallions Chopped scallions
- 2 tablespoons Chili oil
- 1/4 cup Chopped fresh cilantro
- 2 tablespoons Crunchy garlic
Instructions
- Heat avocado oil in a heavy-bottom pot over medium-low heat. Add diced onion, white parts of scallions, and minced garlic. Sprinkle in salt and cook until onions soften and caramelize—about 5 minutes.
- Add chopped cremini mushrooms and sauté until tender and moisture has evaporated, about 4-5 minutes.
- Stir in red Thai curry paste, sugar, and soy sauce. Sauté for about one minute to bloom spices.
- Pour vegetable broth and bring to a gentle simmer.
- Slowly add coconut milk, stirring well, and bring back to a gentle simmer for about 2 minutes.
- Add frozen vegan dumplings to the broth and cook over medium-low heat for about 7 minutes until heated through.
- Serve hot, garnished with chili oil, chopped scallion greens, fresh cilantro, and crunchy garlic.
Notes
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Coconut Curry Soup, Vegan Dumplings, Comfort Food