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Quick Coconut Curry Soup with Dumplings

Quick Coconut Curry Soup with Dumplings: Cozy Comfort in a Bowl

Enjoy a warm embrace with this Quick Coconut Curry Soup with Dumplings, a nourishing dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Avocado Oil or coconut oil or olive oil
  • 1 cup Diced Onion yellow onion works best
  • 1 tbsp Minced Garlic fresh is ideal
  • ½ cup Chopped Cremini Mushrooms white button mushrooms are a fine substitute
  • 12 to 15 pieces Frozen Vegan Dumplings opt for vegetable dumplings
  • 1 tbsp Red Thai Curry Paste sauté for richer flavor
  • 3 cups Vegetable Broth homemade is ideal, store-bought is quick
  • 1 cup Coconut Milk full-fat is best for flavor
For Seasoning & Garnish
  • 2 to 3 tsp Chili Oil adds kick and richness
  • 1 tbsp Chopped Fresh Cilantro for brightness
  • 1 tbsp Sliced Scallion Greens for additional flavor
  • 1 tbsp Crunchy Garlic optional
  • 1 tbsp Sugar brown sugar adds deeper sweetness
  • 1 tbsp Soy Sauce consider low-sodium for healthier option
  • to taste Salt sea salt or Himalayan salt preferred

Equipment

  • Heavy-bottomed pot

Method
 

Step-by-Step Instructions
  1. Sauté 2 tbsp of avocado oil in a pot over medium-low heat. Add 1 cup of diced onion, the white parts of 4 chopped scallions, and 1 tbsp of minced garlic. Sprinkle with salt and cook for 5 minutes until soft.
  2. Stir in ½ cup of chopped cremini mushrooms, continue to sauté for another 3 to 4 minutes until moisture is released and mixture looks dry.
  3. Add 1 tbsp of red Thai curry paste, 1 tbsp of sugar, and 2 tbsp of soy sauce, stir and cook for 1 minute.
  4. Pour in 3 cups of vegetable broth, stir and bring to a gentle simmer for 5 minutes.
  5. Lower the heat and stir in 1 cup of coconut milk, simmer for 3 minutes until uniformly inviting.
  6. Carefully add 12 to 15 frozen dumplings to the soup, cover and cook for 7 minutes, stirring halfway.
  7. Ladle the soup into bowls, garnish with chili oil, cilantro, scallion greens, and optionally crunchy garlic.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 250IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Customize with additional veggies like bok choy or snap peas for nutrition without altering the essence of the soup.

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