Coconut Curry Soup with Dumplings

Step-by-Step Recipe

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

Serving Suggestions

I recommend eating this right off the pot. It tastes best when the soup is ready, and served hot. You can serve our Hakka Noodles or Chili Paneer as a side for this soup!

The more the dumplings sit in the soup, the more they will start to disintegrate. I like to add the dumplings only when I am ready to serve. If you need to make this coconut curry dumpling soup, I recommend you add the dumplings only when you are ready to serve.

Storage Instructions

I make this soup, and the pot is licked clean! It is that delicious. But if you need to make this soup ahead of time, make the broth and store it for 3-5 days. Add dumplings to the soup whenever you want to eat it. Reheat it and let the dumplings cook. Serve warm with a sprinkle of scallions and some chili oil.