Quick Coconut Curry Soup with Vegan Dumplings Recipe
Quick Coconut Curry Soup with Dumplings is a flavorful and comforting vegan dish featuring a rich coconut milk and red Thai curry broth, packed with sautéed aromatics, cremini mushrooms, and tender vegan dumplings. Perfect for a cozy meal, it’s garnished with fresh herbs and a touch of chili oil for an added kick.
- 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
Soup Base
- 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)
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 1 tablespoon of avocado oil in a heavy-bottom pot over medium-low heat. Add the diced onion, finely chopped white parts of scallions, minced garlic, and 1 teaspoon salt. Cook, stirring occasionally, until the onions soften and begin to caramelize to develop a sweet flavor base.
- Cook the Mushrooms: Add the chopped cremini mushrooms to the pot with the softened aromatics. Sauté until mushrooms are tender and most of their moisture has evaporated.
- Build the Broth Base: Stir in 1 tablespoon red Thai curry paste, 1 teaspoon sugar, and 1 teaspoon soy sauce. Sauté for about one minute to toast the curry paste and meld the seasonings. Then pour in 3 cups of vegetable broth and bring the mixture to a simmer.
- Add Coconut Milk and Simmer: Pour in 1 cup of full-fat coconut milk and stir thoroughly to combine. Bring the soup back to a gentle simmer to marry the flavors and create a creamy texture.
- Cook the Dumplings: Add the frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for approximately 7 minutes, until the dumplings are fully thawed and heated through.
- Finish and Garnish: Ladle the hot soup and dumplings into bowls. Garnish each serving with 2 to 3 teaspoons of chili oil, sliced scallion greens, chopped fresh cilantro, and a sprinkle of crunchy garlic for enhanced flavor and texture.
Notes
- Use full-fat coconut milk for the richest flavor and creaminess.
- Taking time to caramelize the onions enhances the sweetness and depth of the soup base.
- You can adjust the amount of chili oil depending on your spice preference.
- The vegan dumplings can be any brand of your choice; cooking time may vary slightly.
- This soup is best served hot and fresh but can be refrigerated and reheated gently on the stovetop.
Keywords: coconut curry soup, vegan dumplings, Thai curry soup, coconut milk soup, quick vegan dinner, plant-based soup, easy vegan recipe
