Quick Coconut Curry Soup with Dumplings Recipe

Introduction

Quick Coconut Curry Soup with Dumplings is a comforting one-bowl meal featuring a creamy coconut broth, warm curry spices, tender vegetables, and soft dumplings. It’s perfect for chilly evenings and comes together quickly, making weeknight dinners a breeze.

Ingredients

• 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 (I use Thai Kitchen brand)
• 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)
• 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. Step 1: Heat the avocado oil in a heavy-bottom pot over medium-low heat. Add the diced onion, 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. Sauté until the mushrooms are tender and most of their moisture has evaporated, about 3-4 minutes.
3. Step 3: Stir in the red Thai curry paste, sugar, and soy sauce. Cook for about one minute to toast the curry paste and dissolve the seasonings. Pour in the vegetable broth and bring the mixture to a simmer.
4. Step 4: Pour in the coconut milk and stir until fully combined. Bring the soup back to a gentle simmer, keeping the heat low to prevent the coconut milk from separating.
5. Step 5: Add the frozen vegan dumplings one at a time to the simmering soup. Cook over medium-low heat for about 7 minutes, until the dumplings are heated through and tender.
6. Step 6: Ladle the soup and dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, chopped fresh cilantro, and crunchy garlic for extra flavor and texture.

Tips & Variations

• Use any neutral oil like vegetable or grapeseed oil instead of avocado oil if preferred.
• Swap cremini mushrooms for shiitake or white button mushrooms for different flavor profiles.
• You can substitute red Thai curry paste with yellow or green curry paste; green is spicier, yellow is milder.
• Try light coconut milk for a less rich soup or coconut cream for extra thickness.
• If not vegan, pork or chicken dumplings also work well. Make sure to use dumplings meant for boiling or steaming.
• No chili oil? Use sesame oil with a pinch of red pepper flakes for spice.
• Make your own crispy garlic by frying thinly sliced garlic until golden as a garnish.

Storage

Store the soup in an airtight container in the fridge for up to 4 days. Dumplings will soften over time as they absorb broth; to keep them firmer, store dumplings separately and add when reheating. Freeze just the soup base (without dumplings) for up to 3 months. Thaw overnight and cook fresh dumplings in the soup when reheating. Reheat gently on medium-low heat, stirring occasionally, and add a splash of vegetable broth or coconut milk if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use non-vegan dumplings in this soup?

Yes, you can use regular pork or chicken dumplings instead of vegan ones. Just ensure they are suitable for boiling or steaming so they hold up well in the soup without falling apart.

How do I prevent the coconut milk from curdling?

Keep the heat low and avoid boiling the soup vigorously once the coconut milk is added. A gentle simmer is best to maintain a smooth, creamy broth without separating.

Quick Coconut Curry Soup with Dumplings Recipe

Print Recipe

★★★★★

4.6 from 145 reviews

This Quick Coconut Curry Soup with Dumplings is a hearty and comforting vegan-friendly meal featuring a creamy coconut broth infused with red Thai curry paste, tender vegetables, and soft frozen vegan dumplings cooked directly in the soup. Ready in under 45 minutes, this recipe offers restaurant-quality Thai flavors at home with a customizable spice level and is perfect for warm dinners or meal prep.

• Author: Yana
• 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

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

Dumplings

• 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 1 cup diced onion, the finely chopped white parts of 4 scallions, 1 tablespoon minced garlic, and 1 teaspoon salt. Cook, stirring occasionally, until the onions soften and begin to caramelize, about 5-7 minutes, to develop a sweet, flavorful base.
2. Cook the Mushrooms: Add 1/2 cup chopped cremini mushrooms to the pot with the aromatics. Sauté until the mushrooms are tender and most of their moisture has evaporated, about 4-5 minutes.
3. Build the Broth Base: Stir in 1 tablespoon red Thai curry paste, 1 teaspoon sugar, and 1 teaspoon soy sauce. Cook for about 1 minute to toast the curry paste and blend the flavors. Then pour in 3 cups vegetable broth and bring the mixture to a simmer.
4. Add Coconut Milk and Simmer: Pour in 1 cup full-fat coconut milk and stir until fully combined. Bring the soup back to a gentle simmer, being careful not to boil aggressively to prevent the coconut milk from separating.
5. Cook the Dumplings: Gently add the 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, or until dumplings are thawed through and tender.
6. Finish and Garnish: Ladle the hot soup and dumplings into bowls. Garnish each serving with 2 to 3 teaspoons chili oil, 1 tablespoon sliced scallion greens, 1 tablespoon chopped fresh cilantro, and 1 tablespoon crunchy garlic for added flavor and texture.

Notes

• Do not add curry paste directly without cooking it first with aromatics to avoid a raw, bitter flavor.
• Maintain a gentle simmer after adding coconut milk to prevent curdling.
• Add dumplings gently at medium-low heat to avoid them breaking apart.
• Adjust seasoning by tasting before serving, balancing soy sauce, sugar, and curry paste.
• Store soup in the fridge for up to 4 days; dumplings will get softer but remain flavorful.
• Freeze soup base without dumplings for up to 3 months; add fresh dumplings when reheating.
• Serve with steamed jasmine rice or a fresh cucumber salad for a complete meal.

Keywords: coconut curry soup, vegan soup, dumplings, Thai curry, quick dinner, coconut milk soup, plant-based soup, Thai recipes