Description
A delightful blend of rich coconut milk and aromatic Thai spices, enhanced by vegan dumplings for a satisfying comfort meal.
Ingredients
Scale
- 1 cup onion, finely chopped
- 4 scallions, finely chopped
- 1/2 cup cremini mushrooms, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon avocado oil
- 1 tablespoon red Thai curry paste
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 bag frozen vegan dumplings (12–15 pieces)
- Garnishes: chili oil, scallions, crispy garlic, cilantro
Instructions
- In a heavy-bottom pot, heat the avocado oil over medium-low heat.
- Add the chopped onions, the white parts of the scallions, and garlic. Sauté until softened, about 3-5 minutes.
- Sprinkle in some salt, then add the chopped mushrooms. Cook until the mushrooms are tender.
- Stir in the red Thai curry paste, along with a bit of sugar and soy sauce, until everything is well mixed.
- Pour in the vegetable broth and bring it to a gentle simmer.
- Once simmering, stir in the coconut milk and return to a simmer.
- Toss in the frozen dumplings and cook on medium-low for about 7 minutes until they are heated through.
- Serve hot, garnished with chili oil, the green parts of scallions, cilantro, and crispy garlic.
Notes
For added flavors, consider topping with lime juice or adding roasted veggies. Leftovers can be stored in the fridge for up to 3 days or frozen for long-term storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg