Quick Coconut Curry with Dumplings (Printable version)

Creamy coconut curry soup with tender dumplings, aromatic vegetables, and bold Thai flavors finished with fresh herbs and spicy garnish.

# 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 (12-15 pieces) frozen vegan dumplings

→ For Serving and Garnish

13 - 2-3 teaspoons chili oil
14 - 1 tablespoon chopped fresh cilantro
15 - 1 tablespoon sliced scallion greens
16 - 1 tablespoon crunchy garlic

# Directions:

01 - Heat avocado oil in a 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. Continue cooking 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 allow flavors to meld.
04 - Pour in vegetable broth and bring mixture to a gentle simmer.
05 - Add coconut milk, stirring until fully incorporated and smooth. Return soup to a gentle simmer.
06 - Gently place frozen vegan dumplings directly into the simmering soup. Cook for 7 minutes or until dumplings are heated through and tender.
07 - Ladle hot soup and dumplings into serving bowls. Garnish each portion with chili oil, sliced scallion greens, chopped cilantro, and crunchy garlic.

# Expert Advice:

01 -
  • The dumplings soak up all that creamy curry broth while staying perfectly tender inside
  • Ready in under 40 minutes but tastes like something that simmered all afternoon
  • The crunchy garlic garnish on top is absolutely addictive
02 -
  • Keep the heat at a gentle simmer once the coconut milk goes in, boiling can cause separation
  • The dumplings will continue cooking slightly in the hot broth even after you turn off the heat
  • Red curry paste varies in heat between brands, start with less if you are sensitive to spice
03 -
  • Prep all your garnishes before you start cooking so everything is ready to go the moment the soup is done
  • If you can find shiitake mushrooms, they add an even deeper umami flavor to the broth
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