Quick Coconut Curry Soup with Dumplings Recipe

Introduction

Discover the comforting flavors of this quick coconut curry soup with tender dumplings. Creamy coconut broth, warming curry spices, and fresh vegetables come together for a satisfying meal perfect for chilly evenings. It’s easy to prepare and loved by the whole family.

Ingredients

• 1 tbsp avocado oil
• 1 cup diced onion
• 4 scallions (white parts, finely chopped)
• 1 tbsp minced garlic
• 1 tsp salt
• 1/2 cup chopped cremini mushrooms
• 1 tbsp red Thai curry paste
• 1 tsp sugar
• 1 tsp soy sauce
• 3 cups vegetable broth
• 1 cup coconut milk (full-fat for best flavor)
• 1 bag frozen vegan dumplings (12 to 15 pieces)
• 2 to 3 tsp chili oil (for serving)
• 1 tbsp chopped cilantro (fresh, for garnish)
• 1 tbsp sliced scallion greens (for garnish)
• 1 tbsp crunchy garlic (for garnish)

Instructions

1. Step 1: Heat avocado oil in a heavy-bottom pot over medium-low heat. Add diced onion, white parts of scallions, minced garlic, and salt. Cook, stirring occasionally, until onions soften and start to caramelize, about 5-7 minutes.
2. Step 2: Add chopped cremini mushrooms to the pot. Sauté until mushrooms are tender and most moisture has evaporated, about 4-5 minutes.
3. Step 3: Stir in red Thai curry paste, sugar, and soy sauce. Cook for about one minute to toast the paste and dissolve seasonings. Then pour in vegetable broth and bring to a simmer.
4. Step 4: Pour in the coconut milk and stir until combined. Bring the soup back to a gentle simmer, avoiding boiling, for creaminess.
5. Step 5: Gently add frozen dumplings to the simmering soup. Cook over medium-low heat for about 7 minutes until dumplings are heated through and tender.
6. Step 6: Ladle soup into bowls and garnish with chili oil, sliced scallion greens, chopped fresh cilantro, and crunchy garlic before serving.

Tips & Variations

• Use any neutral oil like vegetable or grapeseed oil instead of avocado oil.
• Substitute white button mushrooms or shiitake mushrooms for cremini to vary flavor.
• Adjust spice level by adding more or less red Thai curry paste and chili oil.
• If not vegan, regular pork or chicken dumplings are delicious alternatives.
• Make your own crispy garlic by frying thin slices in oil until golden for extra freshness.

Storage

Store the soup in an airtight container in the fridge for up to 4 days. Dumplings may soften over time; to keep them firmer, store separately and add when reheating. Freeze the soup base without dumplings for up to 3 months. Thaw overnight before reheating. Reheat gently over medium-low heat, adding broth or coconut milk if the soup thickens. Add fresh toppings just before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What kind of dumplings should I use?

Use frozen vegan dumplings meant for boiling or steaming. Vegetable-filled dumplings with wheat flour wrappers work well. If not vegan, pork or chicken dumplings designed for boiling are great alternatives. Avoid pan-fried dumplings as they may fall apart in the soup.

Can I adjust the spice level?

Yes, you can control the heat by adding more or less red Thai curry paste and chili oil. Use less for a milder soup or increase for a spicier kick.

Quick Coconut Curry Soup with Dumplings Recipe

Print Recipe

★★★★★

4.6 from 107 reviews

This Quick Coconut Curry Soup with Dumplings is a comforting, creamy vegan-friendly meal perfect for chilly evenings. Featuring a rich coconut broth infused with red Thai curry paste, tender sautéed vegetables, and soft, pillowy frozen dumplings cooked directly in the soup, it offers restaurant-quality flavor with minimal effort. Ready in 30-45 minutes, it is a versatile, nourishing one-pot dish ideal for busy weeknights or meal prepping.

• Author: Ella
• Prep Time: 10-15 minutes
• Cook Time: 20-30 minutes
• Total Time: 30-45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Soup Base:

• 1 tbsp avocado oil
• 1 cup diced onion
• 4 scallions, white parts finely chopped
• 1 tbsp minced garlic
• 1 tsp salt
• 1/2 cup chopped cremini mushrooms
• 1 tbsp red Thai curry paste (Thai Kitchen brand recommended)
• 1 tsp sugar
• 1 tsp soy sauce
• 3 cups vegetable broth
• 1 cup full-fat coconut milk
• 1 bag frozen vegan dumplings (12 to 15 pieces)

For Serving and Garnish:

• 2 to 3 tsp chili oil
• 1 tbsp chopped fresh cilantro
• 1 tbsp sliced scallion greens
• 1 tbsp crunchy garlic (store-bought or homemade)

Instructions

1. Sauté Aromatics: Heat 1 tablespoon avocado oil in a heavy-bottomed pot over medium-low heat. Add 1 cup diced onion, and the white parts of 4 finely chopped scallions, plus 1 tablespoon minced garlic. Sprinkle in 1 teaspoon salt. Cook, stirring occasionally, until the onions are soft and begin to caramelize, developing a gentle sweetness.
2. Cook the Mushrooms: Add 1/2 cup chopped cremini mushrooms to the pot with the aromatics. Sauté until mushrooms are tender and most of their moisture has evaporated.
3. Build the Broth Base: Stir in 1 tablespoon red Thai curry paste, 1 teaspoon sugar, and 1 teaspoon soy sauce. Cook for about one minute to toast the curry paste and dissolve the seasonings. Pour in 3 cups vegetable broth and bring to a simmer.
4. Add Coconut Milk and Simmer: Pour in 1 cup full-fat coconut milk and stir to combine. Return the soup to a gentle simmer, taking care not to boil aggressively to prevent curdling.
5. Cook the Dumplings: Gently add a bag of frozen vegan dumplings (12 to 15 pieces) into the simmering soup one at a time. Maintain medium-low heat and cook for about 7 minutes until the dumplings are thawed and heated through without breaking apart.
6. Finish and Garnish: Ladle the hot soup with dumplings into bowls. Garnish with 2 to 3 teaspoons chili oil, 1 tablespoon sliced scallion greens, 1 tablespoon chopped fresh cilantro, and 1 tablespoon crunchy garlic to add flavor and texture.

Notes

• Bloom the curry paste by sautéing it with the aromatics first to release its flavors and avoid a raw taste.
• Keep the heat gentle after adding coconut milk to prevent it from separating.
• Add dumplings gently and cook them on medium-low heat to keep them intact.
• Adjust seasoning after cooking by adding more soy sauce, sugar, or curry paste to balance flavors.
• This soup stores well in the fridge for up to 4 days; dumplings may get softer over time.
• Freeze the soup base without dumplings for up to 3 months; add fresh dumplings when reheating.
• Serve with steamed jasmine rice, cucumber salad, or stir-fried greens for a complete meal.

Keywords: coconut curry soup, vegan dumplings, Thai curry soup, coconut milk soup, quick vegan dinner, curry dumplings soup, plant-based soup