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)
- Garnishes: chili oil, scallions, crispy garlic, cilantro
Instructions
- Heat avocado oil in a heavy-bottom pot over medium-low heat until shimmering.
- Add onions, white parts of scallions, and garlic; sauté for about 3–4 minutes until softened.
- Stir in salt and add mushrooms; cook until soft (around 5 minutes).
- Mix in red Thai curry paste; add sugar and soy sauce until well combined.
- Pour in vegetable broth; bring to a simmer for about 5 minutes.
- Stir in coconut milk; return to a gentle simmer.
- Add frozen dumplings; 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: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg