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