Coconut Dumpling Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon of avocado oil
02 -
1 cup of finely diced onions
03 -
4 green onions, chopped up
04 -
Half a cup of cremini mushrooms, chopped
05 -
1 tablespoon of minced garlic
06 -
1 tablespoon of Thai red curry paste
07 -
1 teaspoon of salt
08 -
3 cups of vegetable broth
09 -
1 teaspoon of soy sauce
10 -
1 cup of coconut milk
11 -
1 teaspoon of sugar
12 -
A bag full of frozen vegan dumplings (12 to 15 pieces)
→ Garnishing
13 -
1 tablespoon of crispy garlic bits
14 -
2 to 3 teaspoons of chili oil
15 -
1 tablespoon of fresh cilantro, chopped
16 -
1 tablespoon of green onions (tops only)
# Instructions:
01 -
Heat up some oil in a sturdy pot on medium-low heat. Toss in the diced onions, the chopped-up white parts of the green onions, and the garlic. Sprinkle the salt in. Cook and stir until everything gets soft and golden.
02 -
Mix in the mushrooms now. Let them cook until they lose that raw look and soften up.
03 -
Throw in the Thai curry paste, sugar, and soy sauce. Give everything a good mix and let it cook.
04 -
Pour in the veggie broth and bring it up to a low boil. Stir in the coconut milk and let it come to another gentle boil.
05 -
Drop the frozen dumplings (about 15 pieces) into the broth. Let them cook on medium-low heat for 7 minutes or so. They’ll be thawed and ready when done!
06 -
Serve it up while it’s still hot! Top it with chili oil, green onions (tops), cilantro, and crispy garlic for extra flavor.
# Notes:
01 -
Want it gluten-free? Just grab gluten-free dumplings to keep it safe.
02 -
Got leftovers? Stash them in an airtight container and pop it in the fridge. Reheat in the microwave and enjoy within two days.
03 -
This recipe is easy enough for anyone to follow without any fuss.
04 -
Feel free to toss in any veggies or proteins you like! It’s flexible and can be made just how you like it.