Quick Coconut Curry Soup with Dumplings Recipe

Introduction

This Quick Coconut Curry Soup with Dumplings is a comforting and flavorful dish perfect for a cozy meal. Creamy coconut milk, aromatic Thai curry, and tender vegan dumplings come together in a rich broth that’s quick to prepare. It’s a delightful fusion of vibrant spices and satisfying textures.

Ingredients

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

Instructions

1. Step 1: Heat 1 tablespoon avocado oil in a heavy-bottom pot over medium-low heat. Add the diced onion, the white parts of the scallions (finely chopped), minced garlic, and 1 teaspoon salt. Cook, stirring occasionally, until the onions soften and begin to caramelize, which deepens the flavor.
2. Step 2: Add the chopped cremini mushrooms to the pot with the aromatics. Sauté until the mushrooms are tender and most of their moisture has evaporated.
3. Step 3: Stir in 1 tablespoon red Thai curry paste, 1 teaspoon sugar, and 1 teaspoon soy sauce. Cook for about one minute to toast the paste and blend the seasonings. Then pour in 3 cups vegetable broth and bring the mixture to a simmer.
4. Step 4: Add 1 cup full-fat coconut milk to the pot, stirring until fully combined. Bring the soup back to a gentle simmer for a rich, creamy base.
5. Step 5: Add the frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for about 7 minutes, or until the dumplings are fully thawed and heated through.
6. Step 6: Ladle the soup with dumplings into bowls. Garnish each serving with 2 to 3 teaspoons chili oil, sliced scallion greens, fresh chopped cilantro, and a sprinkle of crunchy garlic for extra flavor and texture.

Tips & Variations

• Use full-fat coconut milk for the creamiest, richest soup base; light coconut milk will work but will be less thick.
• If you prefer a milder soup, reduce or omit the chili oil, or substitute with a mild chili sauce.
• Try adding other vegetables like baby spinach or shredded carrots for extra nutrition and color.
• For gluten-free dumplings, check labels or make your own using gluten-free wrappers.
• Fresh lime juice added just before serving brightens the flavors beautifully.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove to avoid breaking down the dumplings. The soup may thicken after refrigeration; simply add a splash of vegetable broth or water to loosen it as you reheat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dumplings instead of vegan ones?

Yes, you can substitute with any frozen dumplings you prefer. Just adjust cooking time according to the package instructions.

Is it possible to make this soup spicier?

Absolutely! Increase the amount of red Thai curry paste or add more chili oil to suit your heat preference. You can also add fresh sliced chilies.

Quick Coconut Curry Soup with Dumplings Recipe

Print Recipe

★★★★★

4.6 from 62 reviews

This Quick Coconut Curry Soup with Dumplings is a flavorful and comforting vegan dish featuring a rich coconut milk and Thai red curry base, tender cremini mushrooms, and savory vegan dumplings. The soup is enhanced with aromatic sautéed onions, garlic, and scallions, then finished with fresh cilantro, scallion greens, chili oil, and crunchy garlic for a delightful texture and burst of flavor. Perfect for a cozy weeknight meal or when you need a quick, satisfying soup packed with vibrant tastes.

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

Ingredients

Scale 1x2x3x

Sauté Base

• 1 tbsp avocado oil
• 1 cup diced onion
• 4 scallions (white parts, finely chopped)
• 1 tbsp minced garlic
• 1 tsp salt

Mushrooms

• 1/2 cup chopped cremini mushrooms

Broth and Seasonings

• 1 tbsp red Thai curry paste (Thai Kitchen brand recommended)
• 1 tsp sugar
• 1 tsp soy sauce
• 3 cups vegetable broth
• 1 cup coconut milk (full-fat for best flavor)

Dumplings and Garnishes

• 1 bag frozen vegan dumplings (12 to 15 pieces)
• 2 to 3 tsp chili oil
• 1 tbsp sliced scallion greens
• 1 tbsp chopped cilantro (fresh)
• 1 tbsp crunchy garlic

Instructions

1. Sauté Aromatics: Heat 1 tbsp avocado oil in a heavy-bottom pot over medium-low heat. Add 1 cup diced onion, the white parts of 4 finely chopped scallions, 1 tbsp minced garlic, and 1 tsp salt. Cook, stirring occasionally, until the onions soften and begin to caramelize, which enhances the soup’s sweetness.
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 their moisture has evaporated.
3. Build the Broth Base: Stir in 1 tbsp red Thai curry paste, 1 tsp sugar, and 1 tsp soy sauce. Cook for about one minute to toast the curry paste and dissolve the seasonings. Then 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 until combined. Bring the soup back to a gentle simmer to meld the flavors and create a rich, creamy base.
5. Cook the Dumplings: Add the frozen vegan dumplings (12 to 15 pieces) directly into the simmering soup. Continue to cook over medium-low heat for about 7 minutes, until the dumplings are fully thawed and heated through.
6. Finish and Garnish: Ladle the soup and dumplings into bowls. Garnish each serving with 2 to 3 tsp chili oil, 1 tbsp sliced scallion greens, 1 tbsp chopped fresh cilantro, and 1 tbsp crunchy garlic to add layers of flavor and texture.

Notes

• Using full-fat coconut milk enhances the richness and flavor of the soup.
• Take your time caramelizing the onions to develop a deeper sweetness and flavor base.
• The frozen vegan dumplings can be replaced with your preferred dumpling type if desired.
• Adjust chili oil quantity to control the heat level to your preference.
• For a gluten-free version, ensure soy sauce and dumplings are certified gluten-free.

Keywords: coconut curry soup, vegan dumplings, Thai curry soup, quick soup recipe, coconut milk soup, vegan Thai soup