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Curry Dumpling Soup

This easy-to-make Curry Dumpling Soup is a heartwarming dish featuring creamy coconut milk, fragrant curry paste, and hearty dumplings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon avocado oil
  • 1 cup onion, finely chopped
  • 4 pieces 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)
Garnishes
  • 2-3 teaspoons chili oil
  • 1 tablespoon scallions (green part)
  • 1 tablespoon crispy garlic
  • 1 tablespoon cilantro, finely chopped

Method
 

Preparation
  1. Heat avocado oil in a large pot over medium heat.
  2. Add the chopped onion and white parts of the scallions. Sauté until softened, about 5 minutes.
  3. Toss in the chopped cremini mushrooms and minced garlic. Cook until the mushrooms release their moisture and become tender, about 5 minutes.
  4. Stir in the red Thai curry paste and salt. Cook for 1 minute to bloom the flavors.
Cooking
  1. Pour in the vegetable broth, soy sauce, coconut milk, and sugar. Bring the mixture to a simmer.
  2. Add the frozen vegan dumplings to the pot. Cook according to package instructions, usually about 7-10 minutes, until the dumplings are heated through.
  3. Taste and adjust seasoning with additional salt or soy sauce if needed.
Serving
  1. Ladle the soup into bowls. Drizzle with chili oil and garnish with the green parts of the scallions, crispy garlic, and chopped cilantro.
  2. Serve hot and enjoy!

Notes

Leftovers keep well in the fridge for about 3-4 days. Can be frozen for up to 3 months; just reheat on the stove or in the microwave.