Name: Quick Coconut Curry Soup with Vegan Dumplings Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tbsp avocado oil; 1 cup diced onion; 4 scallions (white parts, finely chopped); 1 tbsp minced garlic; 1 tsp salt; 1/2 cup chopped cremini mushrooms; 1 tbsp red Thai curry paste (such as Thai Kitchen brand); 1 tsp sugar; 1 tsp soy sauce; 3 cups vegetable broth; 1 cup coconut milk (full-fat for best flavor); 1 bag frozen vegan dumplings (12 to 15 pieces); 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 flavorful, comforting dish perfect for busy weeknights. It combines aromatic spices, creamy coconut milk, and tender vegan dumplings for a satisfying meal in under 30 minutes.

A close-up of a black bowl filled with six dumplings in a bright orange spicy broth. The dumplings, light yellow with soft, slightly wrinkled skins, float in the soup with scattered green chopped herbs on top and some red chili flakes adding texture and color contrast. At the top edge of the bowl, a pair of dark brown chopsticks rest, and the bowl sits 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 (I use Thai Kitchen brand)
2 to 3 tsp chili oil (for serving)
1 tbsp chopped cilantro (fresh, for garnish)
1 tbsp sliced scallion greens (for garnish)
1 tbsp crunchy garlic (for garnish)

Instructions

Step 1: Heat 1 tablespoon of avocado oil in a heavy-bottom pot over medium-low heat. Add 1 cup diced onion, the white parts of 4 finely chopped scallions, 1 tablespoon minced garlic, and 1 teaspoon salt. Cook, stirring occasionally, until the onions soften and start to caramelize, developing a sweet flavor.
Step 2: Add 1/2 cup chopped cremini mushrooms to the pot. Sauté until the mushrooms are tender and any released moisture has mostly evaporated.
Step 3: Stir in 1 tablespoon red Thai curry paste, 1 teaspoon sugar, and 1 teaspoon soy sauce. Cook for about one minute to toast the paste and dissolve the seasonings. Then, pour in 3 cups vegetable broth and bring to a simmer.
Step 4: Pour in 1 cup coconut milk and stir until fully combined. Bring the soup back up to a gentle simmer for a rich, creamy base.
Step 5: Add the frozen vegan dumplings to the simmering soup. Cook over medium-low heat for about 7 minutes, or until the dumplings are thawed and heated through.
Step 6: Ladle the soup and dumplings into bowls. Garnish with 2 to 3 teaspoons chili oil, 1 tablespoon sliced scallion greens, 1 tablespoon chopped fresh cilantro, and a sprinkle of crunchy garlic for added texture and flavor.

Tips & Variations

Use full-fat coconut milk for the creamiest and most flavorful soup.
Substitute vegan dumplings with chicken or pork dumplings if you prefer a non-vegan version.
Add a squeeze of lime juice before serving to brighten the flavors.
For extra heat, increase the chili oil or add a pinch of red pepper flakes.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid breaking the dumplings. This soup is best enjoyed fresh, as dumplings may become softer after refrigeration.

How to Serve

The image shows a bowl filled with five plump, folded dumplings floating in a rich, orange-colored broth that has a creamy texture with small red oil spots. The dumplings are pale yellow with smooth edges and are scattered evenly in the broth. On top of the dumplings and broth, there is a garnish of chopped green onions and small pieces of caramelized onion, adding a fresh green and golden brown color contrast. The bowl is white and round, set on a white marbled surface, with a pair of wooden chopsticks resting on the edge of the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

Yes, make sure to use gluten-free dumplings and check that your soy sauce and curry paste brands are gluten-free.

Can I prepare the soup base in advance?

You can prepare the aromatic base and broth ahead of time and refrigerate it. Add coconut milk and cook the dumplings fresh when you’re ready to serve.