Description
A comforting and flavorful soup featuring tender vegan dumplings in a rich coconut milk broth infused with red Thai curry paste, sautéed vegetables, and aromatic seasonings.
Ingredients
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1 tablespoon avocado oil
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1 cup onion, finely chopped
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4 scallions, finely chopped (separate white and green parts)
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½ cup cremini mushrooms, finely chopped
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1 tablespoon garlic, minced
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1 tablespoon red Thai curry paste
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1 teaspoon salt
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3 cups vegetable broth
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1 teaspoon soy sauce
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1 cup coconut milk
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1 teaspoon sugar
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1 bag frozen vegan dumplings (about 12-15 dumplings)
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Garnishes:
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2-3 teaspoons chili oil
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1 tablespoon scallions (green part)
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1 tablespoon crispy garlic
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1 tablespoon cilantro, finely chopped
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Instructions
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Heat avocado oil in a large pot over medium heat. Add the chopped onion and white parts of the scallions. Sauté until softened, about 5 minutes.
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Add the chopped cremini mushrooms and minced garlic. Cook until the mushrooms release their moisture and become tender, about 5 minutes.
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Stir in the red Thai curry paste and salt. Cook for 1 minute to bloom the flavors.
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Pour in the vegetable broth, soy sauce, coconut milk, and sugar. Bring the mixture to a simmer.
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Add the frozen vegan dumplings to the pot. Cook according to package instructions, usually about 7-10 minutes, until the dumplings are heated through.
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Taste and adjust seasoning with additional salt or soy sauce if needed.
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Ladle the soup into bowls. Drizzle with chili oil and garnish with the green parts of the scallions, crispy garlic, and chopped cilantro.
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Serve hot and enjoy!
Notes
For added depth of flavor, consider adding a splash of lime juice before serving.
Customize the soup by adding other vegetables like bok choy, spinach, or bell peppers.
Ensure the dumplings are fully cooked before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai