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