Quick Coconut Curry Soup with Vegan Dumplings Recipe
This Quick Coconut Curry Soup with Dumplings is a flavorful, comforting vegan soup featuring a rich blend of coconut milk, Thai red curry paste, and tender vegetable dumplings. Perfect for a speedy meal, the soup combines sautéed aromatics, cremini mushrooms, and a spicy broth, finished with fresh herbs and crunchy garlic for a delightful texture and zest.
- 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
Aromatics
- 1 tbsp avocado oil
- 1 cup diced onion
- 4 scallions (white parts, finely chopped)
- 1 tbsp minced garlic
- 1 tsp salt
Mushrooms
- 1/2 cup chopped cremini mushrooms
Broth Base
- 1 tbsp red Thai curry paste (Thai Kitchen brand recommended)
- 1 tsp sugar
- 1 tsp soy sauce
- 3 cups vegetable broth
Coconut Milk and Dumplings
- 1 cup full-fat coconut milk
- 1 bag frozen vegan dumplings (12 to 15 pieces)
Garnish
- 2 to 3 tsp chili oil
- 1 tbsp sliced scallion greens
- 1 tbsp chopped fresh cilantro
- 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 white parts of 4 finely chopped scallions, 1 tablespoon minced garlic, and 1 teaspoon salt. Cook slowly, stirring occasionally, until onions soften and begin to caramelize, enhancing the soup’s natural sweetness.
- Cook the Mushrooms: Add 1/2 cup chopped cremini mushrooms to the pot with the softened aromatics. Sauté until the mushrooms are tender and most of their moisture has evaporated, deepening the flavor base.
- Build the Broth Base: Stir in 1 tablespoon red Thai curry paste, 1 teaspoon sugar, and 1 teaspoon soy sauce. Sauté 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 gentle 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 to meld all flavors together, creating a rich and creamy broth.
- Cook the Dumplings: Add the entire bag of frozen vegan dumplings (12 to 15 pieces) directly into the simmering soup. Cook over medium-low heat for about 7 minutes, or until the dumplings are fully thawed and heated through.
- Finish and Garnish: Ladle the hot soup and dumplings into serving bowls. Garnish each bowl with 2 to 3 teaspoons chili oil, 1 tablespoon sliced scallion greens, 1 tablespoon chopped fresh cilantro, and 1 tablespoon crunchy garlic to add fresh vibrancy and texture.
Notes
- Using full-fat coconut milk enhances the richness and creaminess of the soup.
- Taking your time caramelizing the onions develops deeper sweetness and flavor.
- You can adjust the amount of chili oil to suit your preferred spice level.
- Frozen vegan dumplings add convenience, but fresh dumplings can also be used if preferred.
- For a gluten-free version, ensure the dumplings and soy sauce are gluten-free.
Keywords: Coconut curry soup, vegan soup, dumplings, Thai curry soup, quick soup recipe, vegan dumplings, coconut milk soup
