Description
Enjoy a delightful bowl of Quick Coconut Curry Soup with Dumplings, a comforting and creamy dish that’s perfect for busy weeknights or cozy gatherings. This vibrant soup features a rich coconut milk base infused with aromatic spices, accompanied by tender vegan dumplings that soak up all the delicious flavors. With just 30 minutes from start to finish, this recipe is not only easy to make but also customizable—feel free to add your favorite vegetables or proteins for a personal touch. Perfectly warming and satisfying, this soup is sure to become a go-to in your meal rotation.
Ingredients
Scale
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon avocado oil
- 1 cup diced onion
- 4 scallions
- ½ cup chopped cremini mushrooms
- 12 to 15 frozen vegan dumplings
- 1 tablespoon red Thai curry paste
- Fresh cilantro for garnish
- Crunchy garlic for garnish
Instructions
- Heat avocado oil in a large pot over medium heat. Sauté diced onion until translucent, then add minced garlic and cook for another minute.
- Stir in vegetable broth, coconut milk, soy sauce, salt, sugar, chili oil, and red Thai curry paste. Bring to a gentle boil.
- Add frozen dumplings and reduce heat to simmer, cooking according to package instructions (about 5-7 minutes).
- Once cooked through, stir in chopped cilantro and sliced scallion greens. Adjust seasoning as needed.
- Serve hot in bowls and garnish with additional cilantro or scallions.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 330
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg