Coconut Curry Soup Dumplings (Printable Version)
A fragrant coconut curry broth rich with spices and tender dumplings garnished with fresh herbs.
# Ingredients Required:
→ Soup Base
01 -
1 tablespoon avocado oil
02 -
1 cup diced onion
03 -
4 scallions, white parts finely chopped
04 -
1 tablespoon minced garlic
05 -
1 teaspoon salt
06 -
1/2 cup chopped cremini mushrooms
07 -
1 tablespoon red Thai curry paste
08 -
1 teaspoon sugar
09 -
1 teaspoon soy sauce
10 -
3 cups vegetable broth
11 -
1 cup full-fat coconut milk
12 -
1 bag frozen vegan dumplings (12 to 15 pieces)
→ For Serving and Garnish
13 -
2 to 3 teaspoons chili oil
14 -
1 tablespoon chopped fresh cilantro
15 -
1 tablespoon sliced scallion greens
16 -
1 tablespoon crunchy garlic
# Guide to Cooking:
01 -
Heat avocado oil in a heavy-bottom pot over medium-low heat. Add diced onion, white parts of the scallions, minced garlic, and salt. Cook, stirring occasionally, until onions soften and begin to caramelize to develop sweetness.
02 -
Add chopped cremini mushrooms to the pot and sauté until tender and moisture has mostly evaporated.
03 -
Stir in red Thai curry paste, sugar, and soy sauce. Sauté for about one minute to toast the paste and dissolve seasonings.
04 -
Pour in vegetable broth and bring the mixture to a simmer.
05 -
Stir in full-fat coconut milk until fully combined and bring back to a gentle simmer.
06 -
Add frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for approximately 7 minutes, until dumplings are thawed and heated through.
07 -
Ladle soup with dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, chopped cilantro, and crunchy garlic for enhanced flavor and texture.
# Extra Suggestions:
01 -
Allow onions to caramelize slowly to enhance the base's natural sweetness.
02 -
Using full-fat coconut milk enriches the soup’s flavor and texture.