Print

Quick Coconut Curry Soup with Dumplings Recipe

Print Recipe

★★★★★

4.7 from 126 reviews

This quick coconut curry soup with dumplings is a comforting and flavorful meal featuring tender vegan dumplings in a creamy, spiced coconut broth loaded with vegetables. Ready in under 45 minutes, it’s perfect for busy evenings and easily customizable in spice level and ingredients to suit your taste. Its restaurant-quality flavor and vegan-friendly profile make it a fantastic one-pot meal that the whole family will enjoy.

Ingredients

Scale

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 (such as Thai Kitchen brand)
  • 1 tsp sugar
  • 1 tsp soy sauce
  • 3 cups vegetable broth
  • 1 cup full-fat coconut milk
  • 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 avocado oil in a heavy-bottom pot over medium-low heat. Once the oil is hot, add the diced onion, finely chopped white parts of the scallions, and minced garlic. Sprinkle in the salt and cook, stirring occasionally, until the onions soften and begin to caramelize, creating a sweet and flavorful base.
  2. Cook the Mushrooms: Add the chopped cremini mushrooms to the pot with the aromatics. Sauté until the mushrooms are tender and most of the moisture has evaporated, enriching the soup base.
  3. Build the Broth Base: 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 thoroughly. Pour in the vegetable broth and bring the mixture to a simmer.
  4. Add Coconut Milk and Simmer: Pour in the full-fat coconut milk and stir well to combine. Bring the soup back up to a gentle simmer, ensuring the coconut milk does not boil vigorously to prevent separation.
  5. Cook the Dumplings: Gently add the frozen vegan dumplings to the simmering soup. Maintain a medium-low heat and cook for approximately 7 minutes, or until the dumplings are thawed and heated through but still hold their shape.
  6. Finish and Garnish: Ladle the hot soup with dumplings into serving bowls. Garnish each bowl with chili oil, sliced scallion greens, fresh chopped cilantro, and crunchy garlic to add extra flavor and texture before serving.

Notes

  • Bloom the curry paste with aromatics before adding liquid to avoid a raw, bitter taste.
  • Keep the coconut milk at a gentle simmer to prevent curdling or separation.
  • Add dumplings gently to maintain their shape and prevent breaking apart.
  • Adjust seasoning with soy sauce, sugar, and chili oil to balance salty, sweet, and spicy flavors.
  • Store soup and dumplings separately if reheating to maintain dumpling texture.
  • Freeze only the soup base without dumplings for best freezer storage results.
  • Serve with jasmine rice, cucumber salad, stir-fried vegetables, or crispy spring rolls for a complete meal.

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

Find it online: https://reemcook.com/quick-coconut-curry-soup-with-dumplings-recipe/