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Coconut Curry Soup with Vegan Dumplings Recipe

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4 from 14 reviews

This Coconut Curry Soup with Dumplings is a flavorful, comforting vegan soup that combines creamy coconut milk, aromatic Thai red curry paste, and tender vegetable broth with savory vegan dumplings. Enhanced with fresh scallions, mushrooms, and a touch of chili oil for heat, this quick and easy recipe is perfect for a satisfying meal in just 20 minutes.

Ingredients

Soup Base

  • 1 Tablespoon Avocado Oil
  • 1 Cup Onion (Finely Chopped)
  • 4 Scallions (Finely Chopped, white and green parts separated)
  • 1/2 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

Dumplings and Garnish

  • 1 Bag Frozen Vegan Dumplings (about 12-15 dumplings)
  • 2-3 Teaspoons Chili Oil
  • 1 Tablespoon Scallions (The Green Part, Finely Chopped)
  • 1 Tablespoon Crispy Garlic
  • 1 Tablespoon Cilantro (Finely Chopped)

Instructions

  1. Heat Oil and Sauté Aromatics: In a heavy-bottomed pot on medium-low heat, add the avocado oil. Once hot, add the finely chopped onions, the white parts of the scallions, and minced garlic. Stir to combine.
  2. Season and Caramelize Onions: Add salt to the pot. Continue cooking until the onions soften and begin to caramelize, releasing their sweetness and deepening flavor.
  3. Cook Mushrooms: Add the finely chopped cremini mushrooms to the pot. Sauté until the mushrooms soften and release their moisture, incorporating their earthiness into the base.
  4. Add Curry Paste and Seasonings: Stir in the red Thai curry paste, sugar, and soy sauce. Sauté for a minute or two to bloom the spices and meld the flavors.
  5. Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a gentle simmer, allowing the flavors to meld together.
  6. Incorporate Coconut Milk: Add the coconut milk and stir well. Bring the soup back up to a simmer to blend the creamy texture with the curry base.
  7. Add Dumplings: Add the frozen vegan dumplings (about 15 pieces) directly into the simmering soup.
  8. Simmer with Dumplings: Cook on medium-low heat for about 7 minutes, or until the dumplings are fully thawed and heated through.
  9. Serve and Garnish: Ladle the soup into bowls. Garnish each serving with chili oil, scallion greens, cilantro, and crispy garlic for added flavor and texture. Serve hot and enjoy.

Notes

  • For a spicier soup, adjust the amount of chili oil to taste or add fresh chopped chilies.
  • Use high-quality coconut milk for the creamiest texture and richest flavor.
  • Frozen vegan dumplings can vary in size; adjust cooking time accordingly if larger or smaller than standard size.
  • Vegetable broth can be substituted with mushroom broth for deeper umami flavor.
  • This soup is vegan and can be made gluten-free if dumplings are gluten-free.

Find it online: https://cookedbysarah.com/coconut-curry-soup-with-vegan-dumplings-recipe/