A vibrant coconut curry soup featuring tender dumplings, fresh herbs, and bold Thai flavors in a creamy base.
# What you'll need:
→ Soup Base
01 - 1 tablespoon avocado oil
02 - 1 cup diced onion
03 - 4 scallions, whites and greens separated
04 - 1 tablespoon minced garlic
05 - 1 teaspoon salt
06 - 1/2 cup chopped cremini mushrooms
07 - 1 tablespoon red Thai curry paste
08 - 1 teaspoon soy sauce
09 - 1 teaspoon sugar
10 - 3 cups vegetable broth
11 - 1 cup full-fat coconut milk
12 - 1 bag frozen vegan dumplings (12-15 pieces)
→ Garnish
13 - 2-3 teaspoons chili oil
14 - 1 tablespoon chopped fresh cilantro
15 - 1 tablespoon sliced scallion greens
16 - 1 tablespoon crunchy garlic
# Method:
01 - Heat avocado oil in heavy-bottomed pot over medium-low heat. Add diced onion, chopped scallion whites, minced garlic, and salt. Sauté stirring occasionally until onions soften and begin to caramelize, approximately 5-7 minutes.
02 - Add chopped cremini mushrooms to the pot. Cook until mushrooms are tender and their moisture has mostly evaporated, about 3-4 minutes.
03 - Stir in red Thai curry paste, soy sauce, and sugar. Sauté for 1 minute to toast the curry paste and blend the flavors thoroughly.
04 - Pour vegetable broth into the pot and bring to a gentle simmer over medium heat.
05 - Add coconut milk to the pot, stirring until smooth and well combined. Return soup to a gentle simmer.
06 - Gently add frozen vegan dumplings directly to the simmering soup. Cook for 7 minutes until dumplings are heated through and tender.
07 - Ladle soup and dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, chopped cilantro, and crunchy garlic.
