Quick Coconut Curry Soup with Dumplings

This Quick Coconut Curry Soup with Dumplings is a comforting, flavor-packed meal that comes together fast without sacrificing depth. Creamy coconut milk, aromatic red Thai curry paste, and tender mushrooms create a rich broth, while frozen vegan dumplings make this dish hearty and satisfying. It’s perfect for busy weeknights when you want something warm, cozy, and full of bold flavors.

Why You’ll Love This Recipe

• Ready in under 40 minutes
• Rich, creamy, and deeply comforting
• Made with simple pantry and freezer staples
• Naturally vegetarian and easy to keep vegan
• Customizable with your favorite dumplings and toppings

Ingredients

For the Soup Base

• Avocado oil (1 tbsp): For sautéing and building flavor
• Diced onion (1 cup): Adds natural sweetness
• Scallions (4): White parts for the base, greens for garnish
• Minced garlic (1 tbsp): Essential aromatic
• Cremini mushrooms, chopped (1/2 cup): Adds umami and texture
• Red Thai curry paste (1 tbsp): Brings warmth and spice
• Soy sauce (1 tsp): Enhances savory depth
• Sugar (1 tsp): Balances the spice and salt
• Salt (1 tsp): Adjust to taste
• Vegetable broth (3 cups): Forms the soup base
• Full-fat coconut milk (1 cup): Creates a creamy, rich broth
• Frozen vegan dumplings (12–15 pieces): Makes the soup filling and satisfying

For Serving and Garnish

• Chili oil (2–3 tsp): Adds heat and richness
• Fresh cilantro, chopped (1 tbsp): Bright and fresh finish
• Sliced scallion greens (1 tbsp): Extra freshness
• Crunchy garlic (1 tbsp): Optional but highly recommended for texture

How to Make Coconut Curry Soup with Dumplings

Step 1: Build the Flavor Base

Heat avocado oil in a heavy-bottom pot over medium-low heat. Add diced onion, the white parts of the scallions, and minced garlic. Sprinkle in the salt and cook slowly, stirring occasionally, until the onions soften and begin to caramelize. Taking your time here adds natural sweetness and depth.

Step 2: Cook the Mushrooms

Add the chopped cremini mushrooms to the pot. Sauté until they are tender and most of their moisture has evaporated.

Step 3: Add Curry and Broth

Stir in the red Thai curry paste, sugar, and soy sauce. Cook for about one minute to toast the curry paste and fully dissolve the seasonings. Pour in the vegetable broth and bring to a gentle simmer.

Step 4: Make It Creamy

Add the coconut milk and stir until fully combined. Bring the soup back to a gentle simmer. Full-fat coconut milk gives the best flavor and texture.

Step 5: Cook the Dumplings

Add the frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for about 7 minutes, or until the dumplings are heated through and tender.

Step 6: Serve and Garnish

Ladle the hot soup and dumplings into bowls. Finish with chili oil, sliced scallion greens, fresh cilantro, and crunchy garlic for extra flavor and texture.

Tips for Best Results

• Keep the heat at medium-low to prevent the coconut milk from separating
• Adjust curry paste based on your spice tolerance
• Don’t overcrowd the pot with dumplings; ensure they cook evenly
• Taste and adjust salt before serving

Variations

• Extra Veggies: Add spinach, bok choy, or snap peas at the end
• Protein Boost: Add tofu cubes or edamame
• Spicier: Increase curry paste or chili oil
• Different Dumplings: Works well with vegetable, mushroom, or tofu dumplings

Serving Suggestions

• Serve on its own as a complete meal
• Pair with a light cucumber salad for contrast
• Enjoy with lime wedges for a fresh citrus finish

Nutrition (Approximate, Per Serving)

• Calories: 775 kcal

Final Thoughts

This Quick Coconut Curry Soup with Dumplings is the ultimate cozy bowl for curry lovers. Creamy, aromatic, and incredibly satisfying, it’s a simple recipe that feels special every time you make it. Perfect for cold nights, busy days, or whenever you’re craving something warm and nourishing.

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