Thai Coconut Dumpling Soup (Print Version)
# Ingredients:
→ Essentials
01 -
1 Cup Coconut Milk
02 -
3 Cups Veggie Broth
03 -
1 Tablespoon Red Thai Curry Paste
04 -
1 Teaspoon Soy Sauce
05 -
1 Tablespoon Garlic, chopped up small
06 -
1 Cup Onion, diced finely
07 -
1 Tablespoon Avocado Oil
08 -
½ Cup Mushrooms, cut into little pieces (Cremini works great!)
09 -
1 Teaspoon Salt
10 -
4 Scallions, chopped fine
11 -
1 Teaspoon Sugar
12 -
A package (12-15) of Frozen Vegan Dumplings
→ Toppings
13 -
1 Tablespoon Green Onion (just the green parts)
14 -
2-3 Teaspoons Chili Oil
15 -
1 Tablespoon Crispy Garlic
16 -
1 Tablespoon Chopped Cilantro
# Instructions:
01 -
Heat oil in a sturdy pot over low-to-medium heat. Toss in the onions, scallion whites, and garlic with a pinch of salt. Let it all cook until the onions get golden and soft.
02 -
Throw in your mushrooms, stirring them around until they soften up nicely.
03 -
Stir in the curry paste, soy sauce, and sugar for a bit.
04 -
Pour the vegetable broth into the pot and allow it to simmer lightly. Mix in the coconut milk and wait for it to get warm and steamy.
05 -
Add all 15 frozen dumplings to the soup. Let everything simmer over low heat for about 7 minutes until the dumplings are soft.
06 -
Ladle into bowls while hot! Add a drizzle of chili oil, sliced scallion greens, cilantro, and some crunchy garlic for an extra kick.
# Notes:
01 -
Swap regular dumplings for gluten-free ones to avoid gluten.
02 -
Got extras? Keep them sealed in the fridge for up to 2 days. Reheat in the microwave before eating!
03 -
This is super simple and easy to follow.
04 -
Feel free to toss in extra veggies or proteins to make this a more filling meal. It's very flexible!