Ingredients
Scale
- 1 tbsp avocado oil
- 1 cup diced onion
- 1 tsp minced garlic
- 1/2 cup chopped cremini mushrooms
- 3 cups vegetable broth
- 1 cup coconut milk (full-fat for best flavor)
- 1 tbsp red Thai curry paste
- 1 tsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 2 to 3 tsp chili oil (to taste)
- 4 scallions (chopped)
- 1 bag frozen vegan dumplings (12 to 15 pieces)
- 1 tbsp chopped cilantro (fresh)
- 1 tbsp sliced scallion greens
- 1 tbsp crunchy garlic (optional)
Instructions
- Heat the avocado oil in a large pot over medium heat.
- Sauté the diced onion and minced garlic until they become soft and fragrant, about 3-4 minutes.
- Add in the chopped mushrooms and continue to sauté for another 2 minutes until they start to soften.
- Pour in the vegetable broth and coconut milk, then stir in the red Thai curry paste, soy sauce, salt, sugar, and chili oil.
- Bring the mixture to a simmer and let it cook for 5 minutes.
- Gently add the frozen dumplings into the pot and let them cook according to the package directions (usually about 5-7 minutes).
- Stir in the chopped scallions and cilantro just before serving.
- Ladle into bowls and garnish with sliced scallion greens and crunchy garlic if desired.
Notes
Cook the dumplings gently in the simmering soup to maintain their shape. Adjust the spice level by adding more or less chili oil based on your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Asian
- Diet: Vegan