Thai Coconut Curry Dumpling Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 Tablespoon Avocado Oil
02 -
1 Cup Onion, finely chopped
03 -
4 Scallions, finely chopped
04 -
½ Cup Cremini Mushrooms, finely chopped
05 -
1 Tablespoon Garlic, minced
06 -
1 Tablespoon Red Thai Curry Paste
07 -
1 Teaspoon Salt
08 -
3 Cups Vegetable Broth
09 -
1 Teaspoon Soy Sauce
10 -
1 Cup Coconut Milk
11 -
1 Teaspoon Sugar
12 -
1 Bag Frozen Vegan Dumplings (12-15 pieces)
→ Garnishing
13 -
2-3 Teaspoons Chili Oil
14 -
1 Tablespoon Scallions (green parts)
15 -
1 Tablespoon Crispy Garlic
16 -
1 Tablespoon Cilantro, finely chopped
# Instructions:
01 -
In a heavy bottom pot, on a medium low flame, add oil. Once hot, add finely chopped onions, white part of finely chopped scallions and garlic. To this add salt. Cook until the onions soften and start to caramelize.
02 -
Now add the Mushrooms. Cook them until they soften.
03 -
Add the red Thai Curry Paste, sugar and soy sauce and saute.
04 -
Next add in the vegetable broth, and bring it to simmer. Add the coconut milk, and mix. Bring it to a simmer.
05 -
Now add 1 Bag of frozen Dumplings, it should have about 15 pieces! Cook this on a medium low flame for another 7 minutes. The dumplings should be thawed and ready!
06 -
Serve hot! Garnish with chili oil, scallion greens, cilantro and crispy garlic.
# Notes:
01 -
To make it gluten-free, use gluten-free dumplings of your choice
02 -
If you have leftovers, store it in an airtight container. Heat it up in the microwave to enjoy it the next day! Keep this in the refrigerator no more than 2 days
03 -
The recipe is super simple and straightforward
04 -
You can add any veggies and protein of your choice to the recipe to make it healthier. The recipe is very forgiving!