Cozy Coconut Curry Soup with Dumplings for Comforting Nights

A warm and creamy Coconut Curry Soup with Dumplings that's perfect for comforting nights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Thai, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Avocado Oil Can be swapped with olive or coconut oil.
1 medium Onion Shallots can be used as a milder alternative.
3 stalks Scallions Chives or green onions also work well.
3 cloves Minced Garlic Substitute with garlic powder in a smaller amount.
1 cup Chopped Cremini Mushrooms Any preferred mushroom, like shiitake, can be used.
2 tablespoons Red Thai Curry Paste Green curry paste can provide a different flavor profile.
1 tablespoon Sugar Brown sugar adds a deeper touch.
2 tablespoons Soy Sauce Tamari is a gluten-free alternative.
4 cups Vegetable Broth Chicken broth can be used for a non-vegan version.

For the Creaminess

1 can (13.5 oz) Coconut Milk Use full-fat for richness or light coconut milk for fewer calories.

For Garnish & Serving

12-16 pieces Frozen Vegan Dumplings Regular pork or chicken dumplings can also be used.
to taste Chili Oil (for serving) Omit for a milder dish.
1/4 cup Chopped Cilantro (for garnish) Parsley can be used as a substitute.
2 tablespoons Sliced Scallion Greens (for garnish) Can be omitted if you don’t have them.
to taste Crunchy Garlic (for garnish) Fried onions can serve as a tasty replacement.

Equipment

Heavy-bottom pot

Method

Cooking Steps

Begin by heating 2 tablespoons of avocado oil in a heavy-bottom pot over medium-low heat. Add a diced onion and chopped white parts of scallions. Sauté for about 5 minutes until the onion turns soft and translucent.
Stir in 3 cloves of minced garlic and a pinch of salt, continuing to sauté for another 2 minutes. Watch for the garlic to turn golden, avoiding burning.
Incorporate 1 cup of chopped cremini mushrooms into the pot and sauté for about 4-5 minutes until tender and releasing moisture.
Add 2 tablespoons of red Thai curry paste and 1 tablespoon of sugar along with 2 tablespoons of soy sauce. Sauté for an additional minute.
Carefully pour in 4 cups of vegetable broth, stirring to combine. Raise the heat to bring to a gentle simmer.
Lower the heat and add in 1 can of coconut milk. Stir gently to combine and allow to return to a gentle simmer.
Add 12-16 frozen vegan dumplings to the pot. Cook for 7 minutes, maintaining medium-low heat.
Ladle the vibrant soup into bowls and drizzle with chili oil, topping with scallion greens, chopped cilantro, and crunchy garlic.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Adjust the seasoning to your preference and garnish generously for an elevated experience.

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