Description
This Quick Coconut Curry Soup with Dumplings is rich, comforting, and packed with bold Thai-inspired flavors. Creamy coconut milk, fragrant red curry paste, tender mushrooms, and pillowy dumplings come together in a cozy one-pot meal that’s perfect for busy nights.
Ingredients
- 1 tbsp avocado oil
- 1 cup diced onion
- 4 scallions, whites and greens separated
- 1 tbsp minced garlic
- 1 tsp salt
- 1/2 cup chopped cremini mushrooms
- 1 tbsp red Thai curry paste
- 1 tsp sugar
- 1 tsp soy sauce
- 3 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 bag frozen vegan dumplings (12–15 pieces)
- Chili oil, cilantro, crunchy garlic, and scallion greens for garnish
Instructions
- Heat avocado oil in a heavy-bottom pot over medium-low heat.
- Add diced onion, chopped scallion whites, garlic, and salt. Cook until softened and lightly caramelized.
- Add chopped mushrooms and sauté until tender and moisture has evaporated.
- Stir in red curry paste, sugar, and soy sauce. Cook for 1 minute to bloom flavors.
- Pour in vegetable broth and bring to a simmer.
- Add coconut milk and stir until fully combined.
- Add frozen dumplings and simmer for about 7 minutes until heated through.
- Serve hot, garnished with chili oil, cilantro, scallion greens, and crunchy garlic.
Notes
- Full-fat coconut milk provides the best flavor and texture.
- Adjust curry paste for desired spice level.
- Any frozen dumplings can be used.
- Add spinach or bok choy for extra vegetables.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian