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Coconut Curry Soup Recipe

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★★★★★

4.7 from 142 reviews

This Coconut Curry Soup is a comforting and flavorful vegan dish featuring a rich blend of coconut milk, red Thai curry paste, and vegetable broth. Packed with savory sautéed onions, mushrooms, and vegan dumplings, it’s enhanced with aromatic garlic and garnished with fresh scallions, cilantro, crispy garlic, and a splash of chili oil for a spicy kick.

Ingredients

Scale

Soup Base

  • 1 Tablespoon Avocado Oil
  • 1 Cup Onion (Finely Chopped)
  • 4 Scallions (Finely Chopped, separated into white and green parts)
  • 1/2 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
  • 1 Teaspoon Sugar

Dumplings and Garnishes

  • 1 Bag Frozen Vegan Dumplings (about 12–15 dumplings)
  • 2–3 Teaspoons Chili Oil
  • 1 Tablespoon Scallions (The Green Part of the Scallions, finely chopped)
  • 1 Tablespoon Crispy Garlic
  • 1 Tablespoon Cilantro (Finely Chopped)

Instructions

  1. Heat Oil and Sauté Aromatics: In a heavy bottom pot over medium-low flame, heat the avocado oil. Once hot, add finely chopped onions, the white parts of the scallions, and minced garlic. Stir to combine and cook until the onions start to soften and caramelize, about 5-7 minutes.
  2. Cook Mushrooms: Add the finely chopped cremini mushrooms to the pot. Continue cooking until the mushrooms soften and release their moisture, approximately 4-5 minutes.
  3. Add Curry Paste and Seasonings: Stir in the red Thai curry paste, sugar, soy sauce, and salt. Sauté these ingredients together for 1-2 minutes to bloom the spices and deepen the flavors.
  4. Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a simmer. Reduce heat as needed to maintain a gentle simmer, allowing the flavors to meld for about 3-4 minutes.
  5. Add Coconut Milk: Stir in the coconut milk and bring the soup back to a gentle simmer. Mix thoroughly to combine the creamy coconut flavor with the curry base.
  6. Cook Dumplings: Add the entire bag of frozen vegan dumplings (approximately 12-15 pieces) to the simmering soup. Cook on medium-low flame for about 7 minutes until the dumplings are heated through and tender.
  7. Serve and Garnish: Ladle the hot soup into bowls and garnish with 2-3 teaspoons of chili oil, scallion greens, crispy garlic, and chopped cilantro. Serve immediately and enjoy the warming, flavorful soup.

Notes

  • Use a heavy bottom pot to ensure even heat distribution and prevent burning.
  • Adjust the amount of chili oil based on your preferred spice level.
  • Ensure dumplings are fully thawed and cooked through before serving.
  • Frozen vegan dumplings can be substituted with fresh dumplings if preferred.
  • This soup stores well in the refrigerator for up to 3 days; reheat gently on the stovetop.

Keywords: coconut curry soup, vegan soup, Thai soup, coconut milk soup, vegan dumplings, easy soup recipe, curry soup, healthy vegan dinner

Find it online: https://cookwithlea.com/coconut-curry-soup-recipe/