Curry Dumpling Soup
If you’re in search of a heartwarming dish that combines comfort and flavor, look no further than this delightful Curry Dumpling Soup. This vegan-friendly recipe marries tender dumplings with a rich, creamy coconut milk broth infused with zesty red Thai curry paste. Whether you’re winding down after a busy day or hosting a family dinner, this soup delivers warmth and satisfaction in every bowl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
- 1 tablespoon avocado oil
- 1 cup onion, finely chopped
- 4 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)
Instructions
- Heat avocado oil in a large pot over medium heat. Sauté chopped onion and white parts of scallions until softened (about 5 minutes).
- Add chopped cremini mushrooms and minced garlic; cook until mushrooms are tender (about 5 minutes).
- Stir in red Thai curry paste and salt; cook for 1 minute to bloom flavors.
- Pour in vegetable broth, soy sauce, coconut milk, and sugar; bring to a simmer.
- Add frozen vegan dumplings and cook according to package instructions (7-10 minutes).
- Taste and adjust seasoning if needed.
- Serve hot, garnished with chili oil, green scallions, crispy garlic, and cilantro.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://sophiatasty.com/curry-dumpling-soup/