Description
A creamy, spicy vegan soup with tender dumplings, infused with red Thai curry and coconut milk.
Ingredients
Scale
- 1 tbsp avocado oil
- 1 small onion, chopped
- 2 scallions (white parts), sliced
- 1 cup cremini mushrooms, sliced
- 3 garlic cloves, minced
- 2 tbsp red Thai curry paste
- 4 cups vegetable broth
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 1 can (13.5 oz) coconut milk
- 10–12 frozen vegan dumplings
- Garnishes: chili oil, scallion greens, crispy garlic, cilantro
Instructions
- Sauté onions, scallions, and mushrooms in oil until soft.
- Add garlic and curry paste; cook until fragrant.
- Pour in broth, soy sauce, salt, and sugar; simmer.
- Stir in coconut milk; simmer 5–10 minutes.
- Add dumplings; cook until tender.
- Garnish and serve hot.
Notes
For extra spice, add a drizzle of sriracha.
Keywords: curry dumpling soup, vegan dumpling soup, Thai curry soup, quick vegan dinner
