Description
A quick and flavorful vegan coconut curry soup featuring tender mushroom and scallion dumplings simmered in a creamy, spiced coconut broth, garnished with chili oil, fresh herbs, and crunchy garlic for extra texture.
Ingredients
Scale
Soup Base
- 1 tsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp avocado oil
- 3 cups vegetable broth
- 4 scallions (white and green parts separated)
- 1 tbsp minced garlic
- 1 cup full-fat coconut milk
- 1/2 cup chopped cremini mushrooms
- 1 cup diced onion
- 1 tbsp red Thai curry paste
Dumplings
- 1 bag frozen vegan dumplings (12 to 15 pieces)
For Serving and Garnish
- 2 to 3 tsp chili oil
- 1 tbsp chopped fresh cilantro
- 1 tbsp sliced scallion greens
- 1 tbsp crunchy garlic
Instructions
- Sauté Aromatics: Heat avocado oil in a heavy-bottom pot over medium-low heat until hot. Add diced onion, finely chopped white parts of scallions, minced garlic, and sprinkle with salt. Cook, stirring occasionally, until onions soften and begin to caramelize to develop sweetness.
- Add Mushrooms: Stir in chopped cremini mushrooms and sauté until they are tender and most of the moisture has evaporated.
- Toast Curry Paste: Mix in red Thai curry paste, sugar, and soy sauce. Cook for about one minute to toast the paste and dissolve seasonings.
- Add Broth and Simmer: Pour in vegetable broth and bring to a simmer.
- Add Coconut Milk: Stir in full-fat coconut milk until fully combined and bring soup back to a gentle simmer for a rich, creamy texture.
- Cook Dumplings: Add frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for 7 minutes, or until dumplings are thawed and heated through.
- Serve and Garnish: Ladle soup and dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, chopped fresh cilantro, and crunchy garlic for enhanced flavor and texture.
Notes
- Use full-fat coconut milk for the creamiest, richest soup base.
- Caramelizing the onions slowly adds a natural sweetness that balances the spice.
- Adjust chili oil amount according to spice preference.
- Frozen vegan dumplings can be substituted with freshly made ones if preferred.
- Crunchy garlic garnish can be replaced with toasted shallots for a different texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
