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Coconut Curry Soup with Dumplings

Velvety Coconut Curry Soup with Dumplings You’ll Crave

This Coconut Curry Soup with Dumplings is a comforting, quick dish that combines creamy coconut milk and aromatic spices in less than 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: DINNER
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Avocado Oil for heating
  • 1 each Diced Onion can be swapped with leeks
  • 4 cloves Garlic (minced) fresh is recommended
  • 8 ounces Chopped Cremini Mushrooms
  • 2 tablespoons Red Thai Curry Paste adjust based on spice tolerance
  • 1 teaspoon Sugar can substitute with maple syrup
  • 2 tablespoons Soy Sauce substitute with tamari for gluten-free
  • 4 cups Vegetable Broth use homemade or low-sodium
  • 1 can Coconut Milk (full-fat) approximately 13.5 oz
  • 1 pinch Salt adjust to taste
  • 1 tablespoon Chili Oil optional for garnish
For the Dumplings
  • 12 ounces Frozen Vegan Dumplings any vegetable-filled dumplings suitable for boiling or steaming
For the Garnish
  • 1/4 cup Chopped Cilantro (fresh) omit if not a fan
  • 4 each Chopped Scallions (white and green parts) both parts used
  • 1/4 cup Sliced Scallion Greens optional for garnish
  • 1/4 cup Crunchy Garlic optional but recommended

Equipment

  • heavy-bottom pot

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of avocado oil in a heavy-bottom pot over medium-low heat.
  2. Add 1 diced onion, white parts of 4 chopped scallions, and 4 minced garlic cloves. Sprinkle with salt and cook until softened, about 5-7 minutes.
  3. Toss in 8 ounces of chopped cremini mushrooms, stirring until tender, around 3-4 minutes.
  4. Mix in 2 tablespoons of red Thai curry paste, 1 teaspoon of sugar, and 2 tablespoons of soy sauce. Sauté for 1 minute.
  5. Pour in 4 cups of vegetable broth and bring to a simmer. Stir in 1 can of coconut milk until fully integrated.
  6. Gently add 12 ounces of frozen vegan dumplings into the soup. Allow them to cook for about 7 minutes.
  7. Ladle the soup and dumplings into bowls and garnish with chili oil, sliced scallion greens, fresh cilantro, and crunchy garlic.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Customize with additional veggies like spinach or bell peppers for added nutrients.

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