Description
Curry Dumpling Soup is a delightful vegan dish that combines tender dumplings with a creamy coconut milk broth infused with aromatic red Thai curry. This comforting soup features an array of fresh vegetables, creating a harmonious blend of flavors that warms the soul. Perfect for cozy weeknight dinners or impressive gatherings, this recipe is quick and easy to prepare, taking only 10 minutes of prep time and 25 minutes in total.
Ingredients
Scale
- 1 tablespoon avocado oil
- 1 cup onion, finely chopped
- 4 scallions, finely chopped (separate white and green parts)
- ½ cup cremini mushrooms, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon red Thai curry paste
- 1 teaspoon salt
- 3 cups vegetable broth
- 1 teaspoon soy sauce
- 1 cup coconut milk
- 1 teaspoon sugar
- 1 bag frozen vegan dumplings (about 12–15 dumplings)
- 2–3 teaspoons chili oil
- 1 tablespoon scallions (green part)
- 1 tablespoon crispy garlic
- 1 tablespoon cilantro, finely chopped
Instructions
- Heat avocado oil in a large pot over medium heat. Sauté chopped onion and white parts of scallions until softened (about 5 minutes).
- Add cremini mushrooms and minced garlic; cook until tender (about 5 minutes).
- Stir in red Thai curry paste and salt, cooking for 1 minute to bloom the flavors.
- Pour in vegetable broth, soy sauce, coconut milk, and sugar; bring to a simmer.
- Add frozen vegan dumplings and cook according to package instructions (7-10 minutes).
- Taste and adjust seasoning as needed.
- Serve hot, garnished with chili oil, scallion greens, crispy garlic, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg