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Coconut Curry Soup with Dumplings

 

Ingredients

1 tablespoon avocado oil
1 cup finely chopped onion
4 scallions, finely chopped (white and green parts separated)
½ cup finely chopped cremini mushrooms
1 tablespoon minced garlic
1 tablespoon Thai red curry paste
3 cups vegetable broth
1 teaspoon soy sauce
1 cup coconut milk
1 teaspoon sugar
1 bag of frozen vegan dumplings (about 12-15 dumplings)


For Garnishing:

2-3 teaspoons chili oil
1 tablespoon finely chopped green parts of scallions
1 tablespoon crispy garlic
1 tablespoon chopped cilantro


Instructions

  1. Heat avocado oil in a sturdy pot over medium-low heat.

  2. Add the chopped onions, white parts of the scallions, and minced garlic to the hot oil. Sprinkle in the salt and cook until the onions are soft and begin to caramelize, around 5-7 minutes.

  3. Toss in the mushrooms, cooking them until they release their moisture and soften, approximately 4 minutes.

  4. Stir in the Thai red curry paste, sugar, and soy sauce, and let it cook for 2 minutes until fragrant and combined.

  5. Pour in the vegetable broth and bring the mixture to a gentle simmer.

  6. Add the coconut milk, stirring until everything is well blended. Let it simmer on low heat.

  7. Drop the frozen dumplings (12-15 pieces) into the pot, and let them cook for 7 minutes, or until fully heated through.

  8. Serve the soup immediately, topped with a drizzle of chili oil, the green parts of the scallions, crispy garlic, and chopped cilantro.

This delicious, comforting dish is ready to be enjoyed!


Found on Pinterest: thewhiskaddict.com/2023/11/27/coconut-curry-soup-with-dumplings/

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