Quick Coconut Curry Soup with Dumplings
Indulge in a delightful bowl of Quick Coconut Curry Soup with Dumplings – Alrightwithme, the perfect dish for cozy nights or gatherings. This easy-to-make soup features a creamy coconut broth enriched with aromatic red Thai curry paste and an array of fresh vegetables, offering a deliciously satisfying experience. The addition of tender vegan dumplings makes this soup not only hearty but also incredibly comforting. With just 30 minutes from start to finish, this recipe allows you to enjoy a flavorful meal any night of the week. Customize it with your favorite vegetables and spice level to suit your palate!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Thai
Ingredients
Scale
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 tbsp red Thai curry paste
- 1 cup diced onion
- 1 bag frozen vegan dumplings (12–15 pieces)
- 1 tbsp avocado oil
- 1 tbsp chopped cilantro (fresh)
- 1 tbsp sliced scallion greens
- 2 to 3 tsp chili oil
- 1/2 cup chopped cremini mushrooms
- 1 tsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp minced garlic
- 4 scallions
Instructions
- In a pot over medium heat, add avocado oil. Once hot, sauté diced onion until translucent.
- Add minced garlic and red Thai curry paste; cook for another minute until fragrant.
- Pour in vegetable broth and coconut milk; stir well and bring to a gentle simmer.
- Incorporate chopped mushrooms, soy sauce, salt, and sugar; allow to simmer for about 5 minutes.
- Carefully add frozen vegan dumplings; cook according to package instructions (about 5-7 minutes).
- Remove from heat and stir in fresh cilantro, sliced scallion greens, and drizzle with chili oil before serving.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 295
- Sugar: 5g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg