Name: Quick Coconut Curry Soup with Vegan Dumplings Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 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; 1 bag frozen vegan dumplings (12 to 15 pieces); 2 to 3 tsp chili oil; 1 tbsp sliced scallion greens; 1 tbsp chopped fresh cilantro; 1 tbsp crunchy garlic

Jump to Recipe

Introduction

This Quick Coconut Curry Soup with Dumplings is a comforting and flavorful dish that comes together in no time. Combining creamy coconut milk, spicy Thai curry, and tender vegan dumplings, it’s perfect for a cozy weeknight dinner.

A close-up of a bowl filled with orange creamy soup, with about six dumplings floating on the surface. The dumplings are light yellow with smooth, slightly folded edges. They are evenly spaced and partially submerged in the soup that has small bright red oil spots and a smooth texture. The top of the soup is sprinkled with chopped green herbs and thin slices of browned onions. The bowl is dark with a white marbled background. Wooden chopsticks rest on the bowl's edge on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp soy sauce
1 bag frozen vegan dumplings (12 to 15 pieces)
1 tsp salt
1 tsp sugar
1 tbsp avocado oil
3 cups vegetable broth
4 scallions
1 tbsp minced garlic
1 cup coconut milk (full-fat for best flavor)
1/2 cup chopped cremini mushrooms
1 cup diced onion
1 tbsp red Thai curry paste (I use Thai Kitchen brand)
2 to 3 tsp chili oil
1 tbsp chopped cilantro (fresh)
1 tbsp sliced scallion greens
1 tbsp crunchy garlic

Instructions

Step 1: Heat 1 tablespoon of avocado oil in a heavy-bottom pot over medium-low heat. Add the diced onion, finely chopped white parts of the scallions, minced garlic, and 1 teaspoon salt. Cook, stirring occasionally, until the onions soften and begin to caramelize, enhancing the base with sweetness.
Step 2: Add 1/2 cup chopped cremini mushrooms to the pot. Sauté until the mushrooms are tender and most of their moisture has evaporated.
Step 3: Stir in 1 tablespoon red Thai curry paste, 1 teaspoon sugar, and 1 teaspoon 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 the mixture to a simmer.
Step 4: Pour in 1 cup full-fat coconut milk and stir until fully combined. Bring the soup back to a gentle simmer for a rich and creamy broth.
Step 5: Add the frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for about 7 minutes, until the dumplings are thawed and heated through.
Step 6: Ladle the soup and dumplings into bowls. Garnish each serving with 2 to 3 teaspoons chili oil, sliced scallion greens, chopped fresh cilantro, and a sprinkle of crunchy garlic for added flavor and texture.

Tips & Variations

For extra heat, increase the chili oil or add a dash of fresh chopped chili.
Substitute cremini mushrooms with shiitake or oyster mushrooms for a different earthy flavor.
Use homemade or store-bought vegetable broth for convenience, but fresh broth enhances depth of flavor.
Swap vegan dumplings for chicken or pork dumplings if preferred.

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. The dumplings are best eaten fresh, as they may soften further when stored.

How to Serve

A white bowl filled with vibrant orange creamy soup with a smooth texture and small red oil droplets floating on the surface, containing five plump, pale yellow dumplings with soft folds floating evenly in the soup. On top of the dumplings and soup, there is a generous sprinkle of chopped green herbs and thinly sliced onions adding a fresh green contrast. A pair of dark brown wooden chopsticks rests on the left side of the bowl. The bowl is placed on a white marbled surface with some green herbs and tiny red oil drops scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

Yes, ensure that the dumplings and soy sauce you use are certified gluten-free. Tamari is a good gluten-free soy sauce alternative.

Can I use light coconut milk instead of full-fat?

Light coconut milk can be used, but the soup will be less creamy and rich. Full-fat coconut milk provides the best flavor and texture for this dish.