Thai Dumpling Curry Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 Tbsp Avocado Oil
02 -
1 Cup Finely Diced Onions
03 -
4 Green Onions, chopped fine
04 -
1/2 Cup Chopped Cremini Mushrooms
05 -
1 Tbsp Minced Garlic
06 -
1 Tbsp Red Curry Paste (Thai style)
07 -
1 Tsp Sea Salt
08 -
3 Cups Veggie Stock
09 -
1 Tsp Soy Sauce
10 -
1 Cup Milk from Coconut
11 -
1 Tsp Sweetener (Sugar)
12 -
1 Frozen Pack of Vegan Dumplings (12 to 15 pcs)
→ Toppings
13 -
2-3 Tsp Hot Chili Oil
14 -
1 Tbsp Green Onion Tops
15 -
1 Tbsp Golden Fried Garlic
16 -
1 Tbsp Chopped Cilantro
# Instructions:
01 -
Heat up a sturdy pot over medium-low heat and pour in the oil. Toss in the finely diced onions, minced garlic, and the white part of the green onions. Add a touch of salt too. Stir and let it cook till the onions get nice and golden.
02 -
Throw in the mushrooms now and cook them until they soften up and release their moisture.
03 -
Stir in the red curry paste, sugar, and soy sauce. Cook this for a bit to wake up those flavors.
04 -
Pour in the veggie stock and let it simmer for a few minutes. Add the coconut milk next and stir well. Keep it on a gentle simmer.
05 -
Drop in the frozen dumplings—around 15 pieces—and let them cook on a medium-low flame for about 7 minutes. Once they're cooked through, you're good to go!
06 -
Spoon it into bowls while it’s still hot. Top it off with chili oil, chopped green onion tops, cilantro, and crunchy garlic.
# Notes:
01 -
To make this gluten-free, use dumplings that are gluten-free.
02 -
Store any leftover soup in an airtight container. Reheat it in the microwave and enjoy within 2 days! Keep it refrigerated until then.
03 -
This is a super easy dish that doesn’t need much effort.
04 -
Feel free to throw in any veggies or protein to make it more filling. It’s such a flexible dish!