Quick Coconut Curry with Dumplings (Printable version)

Vibrant Thai-inspired coconut curry with tender dumplings, aromatic vegetables, and bold spices finished with fresh herbs and crispy garnish.

# What you need:

→ Soup Base

01 - 1 tablespoon avocado oil
02 - 1 cup diced onion
03 - 4 scallions, whites and greens separated (whites finely chopped, greens sliced for garnish)
04 - 1 tablespoon minced garlic
05 - 1 teaspoon salt
06 - 1/2 cup chopped cremini mushrooms
07 - 1 tablespoon red Thai curry paste
08 - 1 teaspoon soy sauce
09 - 1 teaspoon 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 teaspoons chili oil
14 - 1 tablespoon chopped fresh cilantro
15 - 1 tablespoon sliced scallion greens
16 - 1 tablespoon crunchy garlic

# How to Make It:

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 to the pot. Cook until mushrooms are tender and their moisture has mostly evaporated, approximately 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 thoroughly.
04 - Pour in the vegetable broth and bring the mixture to a gentle simmer.
05 - Add the coconut milk, stirring until fully incorporated and 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.

# Expert Advice:

01 -
  • Everything cooks in one pot so cleanup is practically nonexistent
  • The dumplings absorb all those aromatic curry flavors while keeping their chewy texture
  • You can adjust the spice level by simply adding more or less chili oil at the end
02 -
  • Do not let the soup boil vigorously once the coconut milk is added or it might separate and become grainy
  • The dumplings will absorb liquid as they sit so if youre making this ahead plan to add a splash more broth when reheating
  • Crunchy garlic from the store is fine but making your own by frying sliced garlic in oil until golden is absolutely worth it
03 -
  • If your soup tastes too salty add a squeeze of lime juice—the acid balances everything out
  • Freeze leftover coconut milk in ice cube trays so you never waste a partial can
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