Why Make This Recipe
Quick Coconut Curry Soup with Dumplings is a delightful and comforting dish that brings together rich flavors and hearty ingredients. This recipe is perfect for those busy evenings when you want something quick yet satisfying. It’s not only flavorful but also packed with nutrients and can be made in just a short time. With the creaminess of coconut milk and the comforting bite of dumplings, this soup is a must-try!
How to Make Quick Coconut Curry Soup with Dumplings
Ingredients
- 1 tsp soy sauce
- 1 bag frozen vegan dumplings (12 to 15 pieces)
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp avocado oil
- 3 cups vegetable broth
- 4 scallions
- 1 tbsp minced garlic
- 1 cup coconut milk (full-fat for best flavor)
- 1/2 cup chopped cremini mushrooms
- 1 cup diced onion
- 1 tbsp red Thai curry paste (I use Thai Kitchen brand)
- 2 to 3 tsp chili oil
- 1 tbsp chopped cilantro (fresh)
- 1 tbsp sliced scallion greens
- 1 tbsp crunchy garlic
Directions
- In a large pot, heat the avocado oil over medium heat.
- Add the diced onion and sauté until it becomes transparent.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Add the chopped cremini mushrooms and cook until they soften.
- Pour in the vegetable broth, coconut milk, soy sauce, salt, sugar, and red Thai curry paste. Stir well to combine.
- Bring the mixture to a gentle simmer.
- Carefully add the frozen dumplings and let them cook according to package instructions.
- Once the dumplings are cooked, drizzle in the chili oil for some heat.
- Garnish with chopped cilantro, scallion greens, and crunchy garlic before serving.
How to Serve Quick Coconut Curry Soup with Dumplings
Serve the soup hot in bowls, making sure each bowl gets a good portion of dumplings and broth. You can top it off with some extra crunchy garlic or a sprinkle of fresh cilantro for added flavor and presentation.
How to Store Quick Coconut Curry Soup with Dumplings
If you have leftovers, store the soup in an airtight container in the refrigerator. It will stay fresh for up to three days. Reheat on the stove over medium heat until warmed through. If you notice the soup thickening, add a little water or broth to bring it back to your desired consistency.
Tips to Make Quick Coconut Curry Soup with Dumplings
- Make sure to use full-fat coconut milk for a creamier texture.
- Adjust the amount of chili oil based on your spice preference.
- Feel free to add more vegetables like spinach or bell peppers for added nutrition.
- If you don’t have avocado oil, any cooking oil will work in this recipe.
Variation
You can substitute the vegan dumplings with other types of dumplings if desired. Additionally, using fresh mushrooms or other types of curry paste can bring new flavors and textures to the soup.
FAQs
1. Can I make this soup in advance?
Yes, you can prepare the soup in advance and store it in the fridge. However, it’s best to add the dumplings just before serving to prevent them from becoming too soft.
2. What if I can’t find red Thai curry paste?
If you don’t have red Thai curry paste, you can use green curry paste or even a different type of curry powder. Adjust the amounts to taste.
3. Is this recipe gluten-free?
Yes, as long as you use gluten-free dumplings and ensure your soy sauce is gluten-free, this recipe can be made gluten-free.
Quick Coconut Curry Soup with Dumplings
Ingredients
Soup Base
- 3 cups vegetable broth
- 1 cup coconut milk (full-fat for best flavor) Use full-fat for creamier texture.
- 1 tbsp avocado oil Any cooking oil can be substituted.
- 1 tbsp red Thai curry paste Adjust to taste.
- 1 tsp soy sauce Ensure gluten-free if needed.
- 1 tsp salt
- 1 tsp sugar
- 2 to 3 tsp chili oil Adjust based on spice preference.
Vegetables
- 1 cup diced onion
- 1/2 cup chopped cremini mushrooms Fresh mushrooms can be used.
- 4 count scallions
- 1 tbsp minced garlic
Dumplings & Garnish
- 1 bag frozen vegan dumplings (12 to 15 pieces) Substitute with other types if desired.
- 1 tbsp chopped cilantro (fresh) For garnish.
- 1 tbsp sliced scallion greens For garnish.
- 1 tbsp crunchy garlic For garnish.
Instructions
Preparation
- In a large pot, heat the avocado oil over medium heat.
- Add the diced onion and sauté until it becomes transparent.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Add the chopped cremini mushrooms and cook until they soften.
- Pour in the vegetable broth, coconut milk, soy sauce, salt, sugar, and red Thai curry paste. Stir well to combine.
- Bring the mixture to a gentle simmer.
- Carefully add the frozen dumplings and let them cook according to package instructions.
Finishing Touches
- Once the dumplings are cooked, drizzle in the chili oil for some heat.
- Garnish with chopped cilantro, scallion greens, and crunchy garlic before serving.