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Quick Coconut Curry Soup with Dumplings Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/quick-coconut-curry-soup-with-dumplings-recipe/