Quick Coconut Curry Soup with Dumplings Recipe
This Quick Coconut Curry Soup with Dumplings is a rich and flavorful vegan dish featuring a creamy coconut milk and Thai red curry paste base, combined with tender cremini mushrooms and vegan dumplings. Enhanced with aromatic garlic, scallions, and served with a spicy chili oil garnish, this comforting soup is perfect for a quick and satisfying 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
For the 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 (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)
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. Once hot, add diced onion, finely chopped white parts of scallions, minced garlic, and sprinkle in salt. Cook, stirring occasionally, until onions soften and start to caramelize, developing a lovely sweetness.
- Cook Mushrooms: Add chopped cremini mushrooms to the pot with the aromatics. Sauté until mushrooms are tender and moisture mostly evaporates, enhancing the soup’s depth of flavor.
- Add Curry Paste and Seasonings: Stir in red Thai curry paste, sugar, and soy sauce. Sauté for about one minute to toast the curry paste and dissolve seasonings, releasing their fragrant aroma.
- Simmer Soup Base: Pour in vegetable broth and bring the mixture to a simmer, allowing flavors to blend.
- Add Coconut Milk: Stir in full-fat coconut milk until fully combined. Bring soup back to a gentle simmer, enriching the broth with creaminess and flavor.
- Cook Dumplings: Add frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for about 7 minutes, or until dumplings thaw and heat through completely.
- Serve and Garnish: Ladle hot soup and dumplings into bowls. Top each serving with chili oil, sliced scallion greens, chopped fresh cilantro, and sprinkle crunchy garlic over the top for an added burst of texture and flavor.
Notes
- Using full-fat coconut milk enhances the richness and flavor of the soup.
- Take your time caramelizing onions to bring out natural sweetness.
- The vegan dumplings can be substituted with any preferred type; adjust cooking time accordingly.
- Adjust chili oil quantity to your preferred spice level.
- Leftovers keep well refrigerated for 2-3 days and can be reheated on the stovetop gently.
Keywords: Coconut curry soup, vegan dumplings, Thai curry, vegan soup, quick coconut soup, coconut milk soup, Thai coconut curry, vegan comfort food
