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

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Introduction

This Quick Coconut Curry Soup with Dumplings is a comforting and flavorful vegan dish that’s perfect for any day you crave something warm and satisfying. Creamy coconut milk meets the boldness of Thai curry paste, combined with tender dumplings that soak up the delicious broth. It’s simple to make and full of vibrant, aromatic flavors.

A close-up of a dark bowl filled with five large dumplings sitting in a rich, creamy orange broth with red oil droplets on the surface. The dumplings are light yellow with smooth, slightly folded edges, partially submerged in the soup. The top is sprinkled with bright green chopped chives and thin slices of fresh herbs, adding a fresh contrast. Dark wooden chopsticks rest on the left side of the bowl, leaning against the rim. The bowls are placed on a white marbled surface with scattered herb sprigs around them. 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, 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, developing a sweet base flavor.
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 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 well to combine. Bring the soup back to a gentle simmer for a creamy, rich flavor.
Step 5: Add the frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for about 7 minutes until the dumplings have thawed and are heated through.
Step 6: Ladle the soup with dumplings into bowls. Garnish with 2 to 3 teaspoons chili oil, 1 tablespoon sliced scallion greens, 1 tablespoon chopped fresh cilantro, and 1 tablespoon crunchy garlic for added texture and flavor.

Tips & Variations

Use full-fat coconut milk for the richest, creamiest soup, but light coconut milk can be substituted for a lower-calorie option.
Add extra vegetables like spinach or bell peppers to increase nutritional value and color.
Adjust the chili oil quantity based on your preferred spice level or omit if you prefer a milder soup.
For a gluten-free version, ensure your dumplings are gluten-free or replace with rice noodles.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent the coconut milk from separating. Dumplings may absorb more broth upon storing, so you might want to add a splash of vegetable broth or water when reheating to loosen the soup.

How to Serve

A close-up view of a metal pan filled with eight dumplings immersed in a bright orange-red creamy sauce, the dumplings have a soft, slightly browned surface with chewy, folded edges. Green chopped herbs are sprinkled generously on top, adding a fresh contrast to the warm colors of the sauce and dumplings. The pan sits on a white marbled texture, and the sauce looks rich with an oily sheen and specks of seasoning visible throughout. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings can be used. Simply add them to the simmering soup and adjust the cooking time accordingly—typically 3 to 5 minutes until cooked through.

Is this soup spicy?

The soup has a mild to moderate spiciness from the Thai curry paste and chili oil, which you can adjust according to your taste by using less chili oil or curry paste.