Coconut Curry Soup with Dumplings

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

1 Tablespoon Avocado Oil

1 Cup Onion (Finely Chopped)

4 Scallions (Finely Chopped)

1/2 Cup Cremini Mushrooms (Finely Chopped)

1 Tablespoon Garlic (Minced)

1 Tablespoon Red Thai Curry Paste

1 Teaspoon Salt

3 Cups Vegetable Broth

1 Teaspoon Soy Sauce

1 Cup Coconut Milk

1 Teaspoon Sugar

1 Bag Frozen Vegan Dumplings (about 12-15 dumplings)

2-3 Teaspoons Chili Oil

1 Tablespoon Scallions (The Green Part of the Scallions)

1 Tablespoon Crispy Garlic

1 Tablespoon Cilantro (Finely Chopped)

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.

Nutrition

• Taille de Portion: 1 Person
• Calories: 207 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 12 g
• Lipides Insaturés: 6 g
• Cholestérol: 0.01 mg
• Sodium: 1384 mg
• Glucides Totaux: 12 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 5 g
• Protéines: 3 g