Quick Coconut Curry Soup with Dumplings Recipe

Introduction

Quick Coconut Curry Soup with Dumplings is a creamy, comforting meal perfect for chilly evenings. Featuring a rich coconut broth, warming curry spices, tender dumplings, and plenty of vegetables, it comes together quickly and is sure to satisfy 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 the diced onion, the white parts of the scallions, minced garlic, and salt. Cook, stirring occasionally, until the onions soften and begin to caramelize, about 5-7 minutes.
2. Step 2: Add the chopped cremini mushrooms to the pot and sauté until tender and most moisture has evaporated, about 4-5 minutes.
3. Step 3: Stir in the red Thai curry paste, sugar, and soy sauce. Cook for about one minute to toast the paste and dissolve the seasonings.
4. Step 4: Pour in the vegetable broth and bring to a simmer.
5. Step 5: Add the coconut milk and stir until fully combined. Bring the soup back to a gentle simmer, keeping the heat low to prevent curdling.
6. Step 6: Gently add the frozen vegan dumplings one by one. Cook over medium-low heat for about 7 minutes, until thawed and heated through.
7. Step 7: Serve the soup ladled into bowls. Garnish with chili oil, sliced scallion greens, chopped cilantro, and crunchy garlic for added flavor and texture.

Tips & Variations

• Use any neutral oil like vegetable or grapeseed if you don’t have avocado oil.
• White button or shiitake mushrooms can replace cremini for variation in flavor.
• Adjust spice by varying the amount of red Thai curry paste and chili oil.
• Substitute regular pork or chicken dumplings if not keeping it vegan, but use ones meant for boiling or steaming.
• If chili oil is unavailable, use sesame oil with a pinch of red pepper flakes.
• For a thicker soup, try coconut cream instead of coconut milk.
• Make your own crunchy garlic by frying thinly sliced garlic until golden.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Dumplings will soak up broth and soften over time; to avoid mushiness, store dumplings separately and add when reheating. Freeze the soup base without dumplings for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or coconut milk if it thickens too much. Add fresh garnishes just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What kind of dumplings work best in this soup?

Frozen vegan vegetable dumplings designed for boiling or steaming work best as they stay tender without falling apart. You can also use pork or chicken dumplings if you aren’t keeping the dish vegan.

Can I adjust the spice level of the soup?

Yes, you can easily make the soup milder or spicier by adjusting the amount of red Thai curry paste and chili oil used. Start with less if you prefer mild, and add more to taste.

Quick Coconut Curry Soup with Dumplings Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

This Quick Coconut Curry Soup with Dumplings is a deliciously creamy and spicy vegan soup featuring tender frozen vegetable dumplings simmered in a rich coconut and red Thai curry broth with sautéed aromatics and vegetables. Ready in under 45 minutes, this comforting one-bowl meal is perfect for warming up chilly evenings and can be easily customized to your preferred spice level and dietary needs.

• Author: Sophie
• 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 (e.g., Thai Kitchen brand)
• 1 tsp sugar
• 1 tsp soy sauce
• 3 cups vegetable broth
• 1 cup coconut milk (full-fat preferred)
• 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

Instructions

1. Sauté Aromatics: Heat 1 tablespoon of avocado oil in a heavy-bottom pot over medium-low heat. Add the diced onion, the finely chopped white parts of the scallions, and minced garlic. Sprinkle in 1 teaspoon of salt. Cook, stirring occasionally, until the onions soften and start to caramelize, about 5-7 minutes. This slow cooking develops lovely sweetness in the base.
2. Cook the Mushrooms: Add 1/2 cup chopped cremini mushrooms to the pot with the softened aromatics. Sauté until the mushrooms are tender and most of the moisture has evaporated, about 3-5 minutes.
3. Build the Broth Base: Stir in 1 tablespoon of 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 of vegetable broth and bring the mixture to a gentle simmer.
4. Add Coconut Milk and Simmer: Pour in 1 cup full-fat coconut milk and stir well to combine. Return the soup to a gentle simmer, being careful not to boil vigorously to avoid curdling the coconut milk.
5. Cook the Dumplings: Gently add the frozen vegan dumplings (12 to 15 pieces) one at a time into the simmering soup. Reduce heat to medium-low and cook for about 7 minutes, until the dumplings are fully thawed and heated through. Avoid boiling rapidly to prevent dumplings from breaking apart.
6. Finish and Garnish: Ladle the hot soup and dumplings into bowls. Garnish each serving with 2 to 3 teaspoons of chili oil, 1 tablespoon sliced scallion greens, 1 tablespoon chopped fresh cilantro, and 1 tablespoon crunchy garlic to add extra flavor and texture.

Notes

• Bloom the curry paste by cooking it with aromatics first to avoid a raw, bitter flavor.
• Keep the soup at a gentle simmer after adding coconut milk to prevent separation.
• Add dumplings gently into simmering soup and avoid rapid boiling to keep them intact.
• Taste and adjust seasoning before serving to balance salty, sweet, and spicy flavors.
• Store soup in the refrigerator for up to 4 days; dumplings may get softer over time.
• Freeze soup base without dumplings for up to 3 months; add fresh dumplings upon reheating.
• Reheat gently on stove over medium-low heat, thinning with broth or coconut milk if needed.

Keywords: Coconut curry soup, vegan dumplings, Thai soup, coconut milk soup, red curry paste, easy vegan dinner, quick soup recipe, plant-based curry soup