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Coconut Curry Soup with Dumplings Recipe

Coconut Curry Soup with Dumplings Recipe

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4.7 from 71 reviews

This Coconut Curry Soup with Dumplings is a warm, vibrant, and satisfying dish that blends creamy coconut milk, aromatic vegetables, and flavorful red Thai curry paste with tender vegan dumplings. Topped with chili oil, fresh scallions, crispy garlic, and cilantro, it’s a restaurant-style comfort meal you can make in under 30 minutes. Perfect for a cozy weeknight dinner or when you crave something both hearty and wholesome, with the flexibility to customize with your favorite veggies or protein.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Soup Base

  • 1 Tablespoon Avocado Oil
  • 1 Cup Onion, finely chopped
  • 4 Scallions, finely chopped (separate white and green parts)
  • ½ Cup Cremini Mushrooms, finely chopped
  • 1 Tablespoon Garlic, minced
  • 1 Tablespoon Red Thai Curry Paste
  • 1 Teaspoon Salt
  • 3 Cups Vegetable Broth
  • 1 Teaspoon Soy Sauce
  • 1 Cup Coconut Milk (unsweetened)
  • 1 Teaspoon Sugar

For the Dumplings

  • 1 Bag Frozen Vegan Dumplings (about 12–15 dumplings)

For Garnishing

  • 2–3 Teaspoons Chili Oil
  • 1 Tablespoon Scallion greens (the green part of the scallions)
  • 1 Tablespoon Crispy Garlic
  • 1 Tablespoon Cilantro, finely chopped

Instructions

  1. Prepare the aromatics: In a heavy-bottom pot over medium-low heat, add the avocado oil. Once hot, add the finely chopped onions, the white part of the scallions, and minced garlic. Sauté for a minute, then sprinkle in the salt. Continue cooking until the onions are soft and beginning to caramelize, about 5 minutes.
  2. Cook the mushrooms: Add the finely chopped cremini mushrooms to the pot. Stir well and cook until the mushrooms soften and release their moisture, about 3 minutes.
  3. Add curry paste and seasonings: Stir in the red Thai curry paste, sugar, and soy sauce. Sauté for another minute to combine the flavors and gently toast the curry paste, releasing its aromatic spices.
  4. Add liquids: Pour in the vegetable broth and bring the mixture to a simmer. After a couple of minutes, add the coconut milk and stir well. Return to a gentle simmer.
  5. Cook the dumplings: Carefully add the frozen vegan dumplings to the simmering soup. Make sure they are submerged. Cook on medium-low heat for about 7 minutes, or until the dumplings are heated through and tender.
  6. Garnish and serve: Ladle the hot soup and dumplings into bowls. Drizzle chili oil to taste, and sprinkle with scallion greens, crispy garlic, and chopped cilantro. Serve immediately and enjoy!

Notes

  • To make this soup gluten-free, simply use gluten-free dumplings.
  • Store leftovers in an airtight container for up to 2 days in the refrigerator. Reheat gently in the microwave before serving.
  • This recipe is adaptable—add any extra veggies or protein of your choice to boost nutrition and flavor.
  • For added crunch, increase the amount of crispy garlic or top with toasted peanuts.
  • Taste and adjust the level of chili oil to suit your spice preference.
  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Asian-inspired
  • Diet: Vegan

Nutrition

  • Serving Size: 1 person
  • Calories: 207 kcal
  • Sugar: 5g
  • Sodium: 1384mg
  • Fat: 18g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0.01mg

Find it online: https://sophiasplate.com/coconut-curry-soup-with-dumplings-recipe/