Quick Coconut Curry Soup with Vegan Dumplings Recipe
A comforting and flavorful Quick Coconut Curry Soup with Dumplings featuring aromatic sautéed vegetables, rich coconut milk, and spicy Thai curry, topped with fresh herbs and crunchy garlic for an easy and satisfying vegan meal.
- 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
- 1 cup full-fat coconut milk
Dumplings and Garnish
- 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
Instructions
- Sauté Aromatics: Heat 1 tablespoon of avocado oil in a heavy-bottom pot over medium-low heat. Add 1 cup diced onion, the finely chopped white parts of 4 scallions, and 1 tablespoon minced garlic. Sprinkle in 1 teaspoon salt. Cook, stirring occasionally, until the onions soften and begin to caramelize, which enhances the soup’s sweetness and depth of flavor.
- 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, intensifying their flavor and texture.
- 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 blend the seasonings. Then, pour in 3 cups of vegetable broth and bring the mixture to a simmer.
- Add Coconut Milk and Simmer: Pour in 1 cup of full-fat coconut milk and stir well until fully combined. Bring the soup back up to a gentle simmer. Using full-fat coconut milk enriches the soup with a creamy texture and robust flavor.
- Cook the Dumplings: Add the 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 have thawed and are heated through completely.
- Finish and Garnish: Ladle the hot soup and dumplings into bowls. Drizzle 2 to 3 teaspoons of chili oil over each serving, and garnish with 1 tablespoon sliced scallion greens, 1 tablespoon chopped fresh cilantro, and 1 tablespoon crunchy garlic for a fresh and crunchy finish.
Notes
- For best flavor, use full-fat coconut milk to add richness to the soup.
- Take your time caramelizing the onions to maximize sweetness and depth.
- Adjust the chili oil amount according to your spice preference.
- This recipe is completely vegan and can be adjusted for gluten-free by selecting gluten-free dumplings and soy sauce.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
Keywords: Coconut curry soup, vegan dumplings, Thai curry soup, quick vegan soup, coconut milk soup, dumpling soup, vegan Thai soup
