Coconut Curry Soup with Dumplings

Instructions

In a heavy bottom pot, on a medium low flame, add oil. Once hot, add finely chooped onions, white part of finely chopped scallions and garlic.
To this add salt. Cook until the onions soften and start to caramalize.
Now add the Mushrooms. Cook them until they soften.
Add the red Thai Curry Paste, sugar and soy sauce and saute.
Next add in the vegetable broth, and bring it to simmer.
Add the coconut milk, and mix. Bring it to a simmer.
Now add 1 Bag of frozen Dumplings, it should have about 15 pieces!
Cook this on a medium low flame for another 7 minutes. The dumplings should be thawed and ready!
Serve hot! Garnish with chili oil, scallion greens, cilantro and crispy garlic.

Notes

To make it gluten-free, use gluten-free dumplings of your choice.
If you have leftovers, store it in an airtight container. Heat it up in the microwave to enjoy it the next day! I would keep this in the refrigerator no more than 2 days.
The recipe is super simple and straightforward.
You can add any veggies and protein of your choice to the recipe to make it healthier. The recipe is very forgiving!

Nutrition

This Thai Coconut Curry Soup with Dumplings is a warm hug you need when it’s cold outside! From the ease of making it, to how delicious this is, is unbelievable! I am talking about a restaurant-style Coconut Curry Broth with dumplings. My goodness, this is heaven in a bowl. And you have got to try it before you move on scrolling to your next dinner option!