Vibrant Thai-inspired coconut curry with tender dumplings, aromatic vegetables, and bold flavors finished with fresh herbs.
# Ingredients:
→ Soup Base
01 - 1 tbsp avocado oil
02 - 1 cup diced onion
03 - 4 scallions, whites and greens separated (whites finely chopped, greens sliced for garnish)
04 - 1 tbsp minced garlic
05 - 1 tsp salt
06 - 1/2 cup chopped cremini mushrooms
07 - 1 tbsp red Thai curry paste
08 - 1 tsp soy sauce
09 - 1 tsp 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 tsp chili oil
14 - 1 tbsp chopped fresh cilantro
15 - 1 tbsp sliced scallion greens (from above)
16 - 1 tbsp crunchy garlic (store-bought or homemade)
# Instructions:
01 - Heat the avocado oil in a heavy-bottomed pot over medium-low heat. Add the diced onion, chopped scallion whites, and minced garlic. Sprinkle in the salt. Sauté, stirring occasionally, until onions soften and start to caramelize (about 5–7 minutes).
02 - Add the chopped cremini mushrooms. Cook until mushrooms are tender and their moisture has mostly evaporated (about 3–4 minutes).
03 - Stir in the red Thai curry paste, soy sauce, and sugar. Sauté for 1 minute to toast the curry paste and blend the flavors.
04 - Pour in the vegetable broth and bring to a gentle simmer.
05 - Add the coconut milk, stirring until smooth. Return the soup to a gentle simmer.
06 - Gently add the frozen vegan dumplings directly to the simmering soup. Cook for 7 minutes, or until dumplings are heated through and tender.
07 - Ladle soup and dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, chopped cilantro, and a sprinkle of crunchy garlic.
