Description
A quick, creamy coconut curry soup with tender vegan dumplings, mushrooms, and a richly spiced coconut broth that comes together fast and feels deeply comforting.
Ingredients
Scale
- 1 tablespoon avocado oil
- 1 cup diced onion
- 4 scallions, whites finely chopped and greens sliced
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 cup chopped cremini mushrooms
- 1 tablespoon red Thai curry paste
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 3 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 bag frozen vegan dumplings (12–15 pieces)
- Chili oil, for serving
- Fresh cilantro, chopped, for serving
- Crunchy garlic, for serving
Instructions
- Dice the onion, chop the mushrooms, mince the garlic, and separate scallion whites from greens.
- Heat avocado oil in a heavy-bottom pot over medium-low heat, then add onion, scallion whites, garlic, and salt and cook until soft and lightly caramelized.
- Add chopped mushrooms and sauté until tender and most moisture evaporates.
- Stir in red Thai curry paste, sugar, and soy sauce and cook for one minute until fragrant.
- Pour in vegetable broth and bring to a gentle simmer.
- Add coconut milk and stir until fully combined.
- Add frozen vegan dumplings and simmer until heated through, about 7 minutes.
- Ladle into bowls and finish with chili oil, scallion greens, cilantro, and crunchy garlic.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Simmer gently to keep the broth smooth.
- Adjust heat with extra curry paste or chili oil if desired.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 775
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 42 g
- Saturated Fat: 28 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 0 mg