Name: Quick Coconut Curry Soup with Dumplings Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 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 (white and green parts separated); 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 (e.g., Thai Kitchen brand); 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 dish perfect for busy nights. Creamy coconut milk and fragrant Thai curry paste create a rich, aromatic broth, while tender vegan dumplings add satisfying heartiness. It’s an easy recipe that brings warmth and zest to your table in under 30 minutes.

A close-up of a black bowl filled with six plump dumplings floating in a bright orange, oily broth speckled with red chili flakes and small bits of herbs. The dumplings are light yellow with smooth, slightly translucent wrappers folded over the filling. Fresh green scallion slices are scattered on top and in the broth, adding contrast to the warm colors. Dark brown wooden chopsticks rest on the edge of the bowl. The bowl is placed on a white marbled surface. 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 (Thai Kitchen brand recommended)
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, the white parts of the scallions (finely chopped), and minced garlic. Sprinkle in the salt. Cook, stirring occasionally, until the onions soften and begin to caramelize to develop sweetness.
Step 2: Add the chopped cremini mushrooms to the pot with the softened aromatics. Sauté until the mushrooms 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, allowing the paste to toast lightly and the seasonings to dissolve.
Step 4: Pour in the vegetable broth and bring the mixture to a simmer.
Step 5: Add the coconut milk, stirring well to combine, then return the soup to a gentle simmer.
Step 6: Add the frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for about 7 minutes, or until the dumplings are thawed and heated through.
Step 7: Ladle the soup and dumplings into bowls. Garnish with chili oil, sliced scallion greens, chopped fresh cilantro, and a sprinkle of crunchy garlic for added flavor and texture.

Tips & Variations

For a spicier soup, increase the amount of red Thai curry paste or add extra chili oil when serving.
Use full-fat coconut milk to get the richest flavor and creamy texture.
Feel free to swap cremini mushrooms for shiitake or button mushrooms based on your preference.
If you can’t find vegan dumplings, try handmade or store-bought potstickers with your preferred filling.
Adding a squeeze of fresh lime juice just before serving can brighten the flavors.

Storage

Store 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 soften further during storage but will remain tasty.

How to Serve

A shiny metal pan holds eight plump dumplings with a light yellow, smooth, slightly translucent dough skin, each showing gentle folds and slight browning on top. The dumplings sit in a rich, creamy orange sauce with visible red chili flakes and oil droplets, creating a glossy, thick texture. Fresh chopped green herbs, likely chives, are sprinkled evenly on top, adding bright green contrast against the warm-colored sauce and dumplings. The pan is placed on a white marbled surface, and the scene is lit softly, highlighting the dumplings’ textures and the sauce’s creamy richness. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken or other meat dumplings instead of vegan ones?

Yes, you can substitute with chicken or your preferred meat dumplings. Just be sure to adjust cooking times if needed, and check that the dumplings are fully cooked before serving.

Is it possible to make this soup without coconut milk?

While coconut milk gives this curry soup its signature creaminess and flavor, you can substitute with a plant-based cream or even regular cream. Keep in mind the taste and texture will be different.