Quick Coconut Curry Soup with Vegan Dumplings Recipe
Quick Coconut Curry Soup with Dumplings is a flavorful and comforting vegan soup that combines creamy coconut milk, aromatic Thai curry paste, and savory vegetable broth, enhanced with tender cremini mushrooms and vegan dumplings. This easy-to-make stove-top dish is perfect for a cozy meal with a hint of exotic flair, garnished with fresh herbs and a touch of chili oil for a spicy finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
Soup Base
- 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)
For Serving and Garnish
- 2 to 3 tsp chili oil
- 1 tbsp chopped fresh cilantro
- 1 tbsp sliced scallion greens
- 1 tbsp crunchy garlic
Instructions
- Sauté Aromatics: Heat avocado oil in a heavy-bottom pot over medium-low heat. Add diced onion, the white parts of the scallions (finely chopped), minced garlic, and sprinkle with salt. Cook, stirring occasionally, until the onions soften and begin to caramelize, about 8-10 minutes, to develop a sweet and rich flavor base.
- Add Mushrooms: Stir in chopped cremini mushrooms and sauté until they become tender and most of the released moisture evaporates, approximately 5 minutes.
- Incorporate Curry Paste and Seasonings: Add red Thai curry paste, sugar, and soy sauce to the pot. Stir and cook for about one minute to toast the curry paste and dissolve the seasonings, enhancing the soup’s aroma and depth.
- Add Broth and Simmer: Pour in the vegetable broth and increase heat to bring the mixture to a gentle simmer.
- Mix in Coconut Milk: Stir in full-fat coconut milk until fully combined. Bring the soup back up to a gentle simmer, ensuring the soup is rich and creamy.
- Cook Dumplings: Add the frozen vegan dumplings directly to the simmering soup. Cook over medium-low heat for about 7 minutes, or until the dumplings have thawed and are heated through.
- Serve and Garnish: Ladle the hot soup and dumplings into bowls. Garnish with chili oil, sliced scallion greens, chopped fresh cilantro, and a sprinkle of crunchy garlic to add flavor contrast and texture.
Notes
- Using full-fat coconut milk provides a richer and creamier soup, but light coconut milk can be used for a lighter version.
- Adjust the amount of red Thai curry paste and chili oil to control the heat level according to your preference.
- If vegan dumplings are not available, vegetarian or vegetable-filled dumplings can be substituted.
- Caramelizing the onions slowly enhances the soup’s sweetness and depth—don’t rush this step.
- For extra protein, add tofu cubes or chickpeas along with the dumplings.
Keywords: Coconut curry soup, vegan dumplings, Thai curry soup, quick vegan soup, coconut milk soup, easy vegan recipes
