Description
A warming and flavorful soup featuring vegan dumplings, coconut milk, and red Thai curry, perfect for cozy gatherings.
Ingredients
- 1 tablespoon avocado oil
- 1 cup onion, finely chopped
- 4 scallions, finely chopped (separate white and green parts)
- ½ cup cremini mushrooms, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon red Thai curry paste
- 1 teaspoon salt
- 3 cups vegetable broth
- 1 teaspoon soy sauce
- 1 cup coconut milk
- 1 teaspoon sugar
- 1 bag frozen vegan dumplings (about 12-15 dumplings)
- 2-3 teaspoons chili oil (for garnishing)
- 1 tablespoon scallions (green part, for garnishing)
- 1 tablespoon crispy garlic (for garnishing)
- 1 tablespoon cilantro, finely chopped (for garnishing)
Instructions
- Heat avocado oil in a large pot over medium heat.
- Add the chopped onion and white parts of the scallions. Sauté until softened, about 5 minutes.
- Incorporate the chopped cremini mushrooms and minced garlic. Cook until the mushrooms release their moisture and become tender, about 5 minutes.
- Stir in the red Thai curry paste and salt. Cook for 1 minute to bloom the flavors.
- Pour in the vegetable broth, soy sauce, coconut milk, and sugar. Bring the mixture to a simmer.
- Add the frozen vegan dumplings to the pot. Cook according to package instructions, usually about 7-10 minutes, until the dumplings are heated through.
- Taste and adjust seasoning with additional salt or soy sauce if needed.
- Ladle the soup into bowls. Drizzle with chili oil and garnish with the green parts of the scallions, crispy garlic, and chopped cilantro.
- Serve hot and enjoy!
Notes
Feel free to customize with your choice of vegetables or additional spices to suit your taste.
