Ingredients
Scale
- 1 tbsp fresh Cilantro
- 1/2 cup Cremini mushrooms, sliced
- 1 tbsp Garlic, minced
- 1 tbsp crunchy Garlic
- 1 cup Onion, diced
- 1 tbsp Scallion greens
- 4 Scallions, sliced
- 1 cup Coconut milk
- 1 tbsp red Thai curry paste
- 3 cups Vegetable broth
- 1 tsp Soy sauce
- 1 bag frozen vegan Dumplings
- 1 tbsp Avocado oil
- 2 tsp Chili oil
- 1 tsp Salt
- 1 tsp Sugar
Instructions
- In a large pot, heat the avocado oil over medium heat. Add the onions, garlic, and scallions; sauté until fragrant and softened.
- Stir in the red Thai curry paste and cook for an additional minute.
- Add the sliced cremini mushrooms and sauté until they begin to soften.
- Pour in the vegetable broth and coconut milk, then add the soy sauce, salt, and sugar. Bring to a simmer.
- Add the frozen vegan dumplings and let them cook according to the package instructions.
- Once the dumplings are cooked, taste the soup and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro and scallion greens.
Notes
Adjust the spice level by adding more chili oil or red Thai curry paste. You can add more vegetables like bell peppers or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: curry soup, dumplings, vegan recipe, coconut curry, comfort food