Quick Coconut Curry Soup with Dumplings Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
