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–+ servings
Quick Coconut Curry Soup

Hearty Quick Coconut Curry Soup That Warms Your Soul

Quick Coconut Curry Soup is a vegan delight that delivers comforting warmth and flavor in a quick, one-pot meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Avocado Oil Used for sautéing
  • 1 medium Diced Onion Forms the backbone of flavor
  • 3 cloves Minced Garlic Use fresh for maximum flavor
  • 1 cup Chopped Cremini Mushrooms Can be swapped with shiitake
  • 4 scallions Scallions Utilize both white and green parts
  • 2 tablespoons Red Thai Curry Paste Adjust for spice preference
  • 1 teaspoon Salt Adjust to your liking
  • 1 tablespoon Sugar Try coconut sugar for twist
For the Broth and Dumplings
  • 4 cups Vegetable Broth Opt for homemade for taste
  • 1 can (13.5 oz) Coconut Milk Full-fat gives best flavor
  • 1 package Frozen Vegan Dumplings Select vegetable-filled varieties
For Garnishing
  • 1 tablespoon Chili Oil Omit for milder version
  • 1/4 cup Chopped Cilantro Use fresh for flavor
  • 2 tablespoons Sliced Scallion Greens For color and taste
  • 2 tablespoons Crunchy Garlic Fry until golden

Equipment

  • Heavy-bottom pot

Method
 

Steps
  1. In a heavy-bottom pot, heat 2 tablespoons of avocado oil over medium-low heat. Add the diced onion, white parts of the scallions, and minced garlic, seasoning with a pinch of salt. Sauté for about 5 minutes, until the onion is softened.
  2. Stir in 1 cup of chopped cremini mushrooms, allowing them to cook for another 3-4 minutes until tender.
  3. Add 2 tablespoons of red Thai curry paste, 1 tablespoon of sugar, and 2 tablespoons of soy sauce. Toast this mixture for about 1 minute.
  4. Pour in 4 cups of vegetable broth, stirring to combine. Increase heat until it reaches a gentle simmer, then add 1 can of coconut milk.
  5. Carefully add 1 package of frozen vegan dumplings to the soup. Cook for about 7 minutes until heated through.
  6. Ladle the soup into bowls, drizzle with chili oil, and sprinkle with sliced green scallions, fresh cilantro, and crunchy garlic.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 7gVitamin A: 30IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

Store soup in an airtight container for up to 4 days, keeping dumplings separate. Freeze soup base for up to 3 months. For reheating, thaw overnight and warm gently.

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