Quick Coconut Curry Soup (Print)
Rich coconut curry soup with dumplings, fresh herbs, and chili oil for a flavorful meal.
# Ingredients:
→ Soup Base
01 -
1 tsp soy sauce
02 -
1 bag frozen vegan dumplings (12 to 15 pieces)
03 -
1 tsp salt
04 -
1 tsp sugar
05 -
1 tbsp avocado oil
06 -
3 cups vegetable broth
07 -
4 scallions, white parts finely chopped
08 -
1 tbsp minced garlic
09 -
1 cup full-fat coconut milk
10 -
1/2 cup chopped cremini mushrooms
11 -
1 cup diced onion
12 -
1 tbsp red Thai curry paste (Thai Kitchen brand recommended)
→ Garnish
13 -
2 to 3 tsp chili oil
14 -
1 tbsp chopped fresh cilantro
15 -
1 tbsp sliced scallion greens
16 -
1 tbsp crunchy garlic
# Directions:
01 -
Heat avocado oil in a heavy-bottom pot over medium-low heat. Add diced onion, the finely chopped white parts of scallions, and minced garlic. Sprinkle in the salt and cook, stirring occasionally, until the onions soften and caramelize.
02 -
Add chopped cremini mushrooms to the pot and sauté until tender and any released moisture has evaporated.
03 -
Stir in red Thai curry paste, sugar, and soy sauce. Sauté for about one minute to toast the paste and dissolve the seasonings.
04 -
Pour in the vegetable broth and bring the mixture to a simmer. Add the coconut milk and stir well until fully combined. Bring back to a gentle simmer.
05 -
Add the bag of frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for about 7 minutes until the dumplings are thawed and heated through.
06 -
Ladle the hot soup and dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, chopped fresh cilantro, and crunchy garlic.