Ingredients
Scale
- 1 cup onion, finely chopped
- 4 scallions, finely chopped
- 1/2 cup cremini mushrooms, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon avocado oil
- 1 tablespoon red Thai curry paste
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 bag frozen vegan dumplings (12–15 pieces)
- Chili oil, scallions, crispy garlic, cilantro for garnishing
Instructions
- In a large heavy-bottom pot, heat avocado oil over medium-low heat. Sauté onions, white part of scallions, and garlic until softened.
- Stir in salt and add mushrooms; cook until soft.
- Mix in red Thai curry paste and combine well.
- Pour in vegetable broth and bring to a simmer.
- Stir in coconut milk; return to simmer.
- Add frozen dumplings and cook on medium-low for about 7 minutes until heated through.
- Serve hot, garnished with chili oil, scallion greens, cilantro, and crispy garlic.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 340
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg