Ingredients
Scale
- 1 cup finely chopped onion
- 4 finely chopped scallions
- ½ cup finely chopped cremini mushrooms
- 1 tablespoon minced garlic
- 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)
- Chili oil, scallions, crispy garlic, cilantro for garnishing
Instructions
- Heat avocado oil in a heavy-bottom pot over medium-low heat.
- Sauté onions, white part of scallions, and garlic until softened.
- Stir in salt and add mushrooms; cook until soft.
- Mix in red Thai curry paste until well combined.
- Pour in vegetable broth; bring to a simmer.
- Stir in coconut milk; return to a 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: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 352
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg