Coconut Curry Soup with Dumplings Recipe

Introduction

This Coconut Curry Soup with Dumplings is a comforting and flavorful dish perfect for chilly days or whenever you crave something warm and satisfying. The creamy coconut broth pairs beautifully with tender vegan dumplings and a kick of Thai curry paste for a deliciously balanced meal.

Ingredients

• 1 Tablespoon Avocado Oil
• 1 Cup Onion (Finely Chopped)
• 4 Scallions (Finely Chopped, separate white and green parts)
• 1/2 Cup Cremini Mushrooms (Finely Chopped)
• 1 Tablespoon Garlic (Minced)
• 1 Tablespoon Red Thai Curry Paste
• 1 Teaspoon Salt
• 3 Cups Vegetable Broth
• 1 Teaspoon Soy Sauce
• 1 Cup Coconut Milk
• 1 Teaspoon Sugar
• 1 Bag Frozen Vegan Dumplings (about 12-15 dumplings)
• 2-3 Teaspoons Chili Oil
• 1 Tablespoon Scallion Greens (The Green Part of the Scallions)
• 1 Tablespoon Crispy Garlic
• 1 Tablespoon Cilantro (Finely Chopped)

Instructions

1. Step 1: In a heavy bottom pot over medium-low heat, add the avocado oil. Once hot, add the finely chopped onions, the white parts of the scallions, and the minced garlic.
2. Step 2: Add salt and cook, stirring occasionally, until the onions soften and start to caramelize, about 5-7 minutes.
3. Step 3: Add the chopped cremini mushrooms and cook until they soften, about 3-4 minutes.
4. Step 4: Stir in the red Thai curry paste, sugar, and soy sauce. Sauté for another 1-2 minutes to release the flavors.
5. Step 5: Pour in the vegetable broth and bring the mixture to a simmer.
6. Step 6: Add the coconut milk, stir well, and maintain a gentle simmer.
7. Step 7: Add the frozen vegan dumplings to the pot. They should number about 12-15 pieces.
8. Step 8: Cook on medium-low heat for about 7 minutes, or until the dumplings are thawed through and heated.
9. Step 9: Serve the soup hot, garnished with chili oil, scallion greens, crispy garlic, and chopped cilantro.

Tips & Variations

• For extra depth, toast the curry paste in the oil before adding the onions.
• Swap cremini mushrooms for shiitake or oyster for a different texture and flavor.
• Add fresh lime juice at the end for a bright, tangy touch.
• If you prefer a spicier soup, increase the amount of chili oil or mix in fresh sliced chilies.
• Use homemade dumplings or different fillings to customize the dish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid breaking the dumplings apart. Avoid freezing as the texture of the dumplings and coconut milk may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings can be added directly to the simmering soup. Adjust the cooking time slightly, as fresh dumplings typically cook faster than frozen.

Is this soup vegan and gluten-free?

This recipe is vegan when using vegetable broth and vegan dumplings. To ensure it is gluten-free, check that your dumplings and soy sauce are gluten-free varieties or use tamari as a substitute.

Coconut Curry Soup with Dumplings Recipe

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★★★★★

4.9 from 145 reviews

A rich and flavorful Coconut Curry Soup with Vegan Dumplings, combining creamy coconut milk, aromatic Thai curry paste, and tender vegetables, finished with crispy garnishes for a comforting and satisfying vegan meal.

• Author: reem
• 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 Tablespoon Avocado Oil
• 1 Cup Onion (Finely Chopped)
• 4 Scallions (White Part, Finely Chopped)
• 1 Tablespoon Garlic (Minced)
• 1/2 Cup Cremini Mushrooms (Finely Chopped)

Soup Seasoning

• 1 Tablespoon Red Thai Curry Paste
• 1 Teaspoon Salt
• 1 Teaspoon Soy Sauce
• 1 Teaspoon Sugar

Liquids

• 3 Cups Vegetable Broth
• 1 Cup Coconut Milk

Main Ingredient

• 1 Bag Frozen Vegan Dumplings (about 12–15 dumplings)

Garnishes

• 2–3 Teaspoons Chili Oil
• 1 Tablespoon Scallions (Green Part, Finely Chopped)
• 1 Tablespoon Crispy Garlic
• 1 Tablespoon Cilantro (Finely Chopped)

Instructions

1. Heat Oil and Sauté Aromatics: In a heavy-bottom pot over medium-low heat, add the avocado oil. Once hot, add the finely chopped onions, the white parts of the scallions, and the minced garlic. Sauté gently to release their flavors.
2. Season and Caramelize Onions: Add salt to the pot and continue cooking until the onions soften and begin to caramelize, developing a sweet and rich flavor base for the soup.
3. Add Mushrooms: Stir in the finely chopped cremini mushrooms and cook until they soften, enhancing the soup’s texture and depth.
4. Add Curry Paste and Seasonings: Incorporate the red Thai curry paste, sugar, and soy sauce into the mixture. Sauté briefly to bloom the spices and combine the flavors.
5. Simmer with Broth: Pour in the vegetable broth and bring the mixture to a simmer, allowing the curry flavors to meld into the liquid.
6. Add Coconut Milk: Stir in the coconut milk and bring the soup back to a gentle simmer, enriching the broth with creamy texture and flavor.
7. Cook Dumplings: Add the entire bag of frozen vegan dumplings (approximately 12-15 pieces) into the simmering soup.
8. Simmer Dumplings: Continue cooking the soup on medium-low heat for another 7 minutes, ensuring the dumplings thaw through and become tender without breaking apart.
9. Serve and Garnish: Ladle the hot soup into bowls and garnish with chili oil, the green part of the scallions, chopped cilantro, and crispy garlic for added aroma and texture. Serve immediately and enjoy!

Notes

• Use medium-low heat throughout to avoid burning the curry paste and to allow flavors to develop slowly.
• Adjust chili oil quantity based on preferred spice level.
• Frozen vegan dumplings can vary, so check packaging for recommended cooking times if different.
• For a gluten-free option, ensure dumplings and soy sauce are certified gluten-free.
• Leftover soup can be stored in an airtight container for up to 3 days and reheated gently on the stovetop.

Keywords: Coconut curry soup, vegan dumplings, Thai soup, coconut milk soup, vegan curry, easy vegan soup, dumpling soup, plant-based Thai soup