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Quick Coconut Curry Soup with Vegan Dumplings Recipe

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★★★★★

4.5 from 147 reviews

This Quick Coconut Curry Soup with Dumplings is a flavorful and comforting vegan dish featuring a rich coconut curry broth, tender cremini mushrooms, and satisfying frozen vegan dumplings. Enhanced with Thai red curry paste, fresh aromatics, and garnished with chili oil and crunchy garlic, this soup is perfect for a cozy meal that comes together in under 30 minutes.

Ingredients

Scale

Soup Base

  • 1 tbsp avocado oil
  • 1 cup diced onion
  • 4 scallions (white parts finely chopped, greens sliced separately)
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1/2 cup chopped cremini mushrooms
  • 1 tbsp red Thai curry paste (Thai Kitchen brand recommended)
  • 1 tsp sugar
  • 1 tsp soy sauce
  • 3 cups vegetable broth
  • 1 cup full-fat coconut milk

Dumplings and Garnish

  • 1 bag frozen vegan dumplings (12 to 15 pieces)
  • 2 to 3 tsp chili oil
  • 1 tbsp chopped fresh cilantro
  • 1 tbsp sliced scallion greens
  • 1 tbsp crunchy garlic

Instructions

  1. Prepare Aromatics: Heat avocado oil in a heavy-bottom pot over medium-low heat. Add diced onion, finely chopped white parts of scallions, minced garlic, and sprinkle with salt. Cook slowly, stirring occasionally, until onions soften and start to caramelize, creating a sweet and flavorful base.
  2. Sauté Mushrooms: Add the chopped cremini mushrooms to the pot with the softened aromatics. Cook until mushrooms are tender and most of the moisture has evaporated, intensifying their flavor.
  3. Add Curry Paste and Seasonings: Stir in red Thai curry paste, sugar, and soy sauce. Sauté for about one minute to toast the curry paste and fully dissolve the seasonings into the mixture.
  4. Simmer Broth: Pour in the vegetable broth and bring the mixture to a simmer, allowing all flavors to meld.
  5. Add Coconut Milk: Stir in the full-fat coconut milk until combined, then bring the soup back to a gentle simmer for richness and creaminess.
  6. Cook Dumplings: Add frozen vegan dumplings directly into the simmering soup. Cook for about 7 minutes over medium-low heat, until dumplings are thawed thoroughly and heated through.
  7. Serve and Garnish: Ladle the hot soup with dumplings into bowls and garnish each serving with chili oil, sliced scallion greens, chopped fresh cilantro, and a sprinkle of crunchy garlic to add flavor and texture.

Notes

  • Use full-fat coconut milk for the richest, creamiest flavor.
  • Take your time caramelizing the onions for enhanced sweetness and depth.
  • Frozen vegan dumplings can vary in size and cook time; adjust simmering accordingly.
  • If you prefer less heat, reduce the amount of chili oil used for garnish.
  • This soup stores well and can be refrigerated for up to 3 days; reheat gently on the stovetop.

Keywords: coconut curry soup, vegan dumplings, Thai curry soup, quick vegan soup, coconut milk soup, easy vegan dinner

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