Description
Cozy Coconut Curry Soup with Dumplings for Quick Comfort
Ingredients
Scale
- 4 cups Vegetable Broth (or chicken broth)
- 1 can Coconut Milk (full-fat)
- 12 oz Frozen Vegan Dumplings (or pork/chicken if not vegan)
- 1 tbsp Avocado Oil (or olive oil)
- 1 medium Onion
- 2 cloves Garlic (minced) (fresh preferred)
- 2 stalks Scallions (use both white and green parts)
- 8 oz Cremini Mushrooms (or button mushrooms)
- 2 tbsp Red Thai Curry Paste
- 2 tbsp Soy Sauce (or tamari for gluten-free)
- 1 tbsp Sugar (adjust to taste)
- 1 tbsp Chili Oil (optional)
- 1/4 cup Chopped Cilantro
- 2 tbsp Crunchy Garlic
Instructions
- Pour avocado oil into a heavy-bottom pot over medium-low heat.
- Add diced onion, white parts of scallions, and minced garlic. Sprinkle with salt and cook until the onions soften and caramelize, about 5-7 minutes.
- Mix in chopped cremini mushrooms, sautéing until they are tender, about 3-4 minutes.
- Stir in the red Thai curry paste, sugar, and soy sauce. Cook for 1 minute.
- Pour in vegetable broth and bring it to a simmer. Then, add coconut milk and stir well.
- Carefully add frozen dumplings one at a time to the pot. Cook for about 7 minutes.
- Ladle the soup and dumplings into bowls. Garnish with chili oil, green parts of scallions, chopped cilantro, and crunchy garlic.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg