Name: Quick Coconut Curry Soup with Vegan Dumplings Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
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 (separate white and green parts); 1 tbsp minced garlic; 1 cup full-fat coconut milk; 1/2 cup chopped cremini mushrooms; 1 cup diced onion; 1 tbsp red Thai curry paste (Thai Kitchen brand recommended); 2 to 3 tsp chili oil; 1 tbsp chopped fresh cilantro; 1 tbsp sliced scallion greens; 1 tbsp crunchy garlic

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Introduction

This Quick Coconut Curry Soup with Dumplings is a comforting and flavorful meal that comes together in no time. Creamy coconut milk and spicy Thai curry paste create a rich broth, while vegan dumplings add satisfying texture. It’s perfect for a cozy dinner that feels special but is easy to make.

In the image, three white bowls each contain a vibrant orange broth with a smooth, slightly oily surface dotted with red chili oil. Inside the broth are about five pale yellow dumplings with soft, folded edges floating on top. The dumplings have a soft, doughy texture with a few visible folds, and they are generously sprinkled with fresh green chopped herbs and thinly sliced scallions. The bowls rest on a white marbled surface with some green herb sprigs and small droplets of chili oil scattered around. A woman's hand holds dark wooden chopsticks resting on the edge of the nearest bowl. photo taken with an iphone --ar 4:5 --v 7

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 (for serving)
1 tbsp chopped fresh cilantro (for garnish)
1 tbsp sliced scallion greens (for garnish)
1 tbsp crunchy garlic (for garnish)

Instructions

Step 1: Heat the avocado oil in a heavy-bottom pot over medium-low heat. Add the diced onion, white parts of the scallions, minced garlic, and salt. Cook, stirring occasionally, until the onions soften and begin to caramelize, developing a natural sweetness.
Step 2: Add the chopped cremini mushrooms and sauté until they are tender and most of their moisture has evaporated.
Step 3: Stir in the red Thai curry paste, sugar, and soy sauce. Cook for about one minute to toast the paste and blend the flavors.
Step 4: Pour in the vegetable broth and bring the mixture to a simmer.
Step 5: Stir in the coconut milk until fully combined, then bring the soup back up to a gentle simmer.
Step 6: Add the frozen vegan dumplings directly to the simmering soup. Cook over medium-low heat for about 7 minutes, until the dumplings are heated through.
Step 7: Ladle the soup and dumplings into bowls. Drizzle with chili oil and garnish with sliced scallion greens, chopped cilantro, and crunchy garlic before serving.

Tips & Variations

For a milder soup, reduce the amount of red Thai curry paste or omit the chili oil garnish.
You can substitute cremini mushrooms with shiitake or button mushrooms depending on your preference.
If you prefer a thicker soup, add a spoonful of coconut cream or simmer a little longer to reduce the broth.
For extra protein, toss in some cooked tofu or edamame when adding the dumplings.

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 overcooking the dumplings. You can add a splash of vegetable broth or water if the soup becomes too thick upon reheating.

How to Serve

A black bowl filled with six plump dumplings covered in a creamy orange broth with red chili flakes and green sliced herbs scattered on top; the dumplings have a smooth, slightly translucent texture with visible filling inside and are arranged in a circular pattern in the broth; two brown chopsticks rest on the edge of the bowl; the background is a white marbled texture. 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?

Check the ingredients of your frozen dumplings and red Thai curry paste, as they may contain gluten. Using gluten-free dumplings and curry paste will help make the dish gluten-free.

Can I use canned coconut milk instead of fresh?

Yes, full-fat canned coconut milk is recommended for a rich texture and flavor. Avoid low-fat versions as they may make the soup watery.