Quick Coconut Curry Soup with Dumplings Recipe

Introduction

This Quick Coconut Curry Soup with Dumplings is a flavorful and comforting dish perfect for busy weeknights. Creamy coconut milk and spicy Thai curry paste create a rich broth, while tender vegan dumplings add satisfying texture. It’s a simple yet impressive meal that comes together in under 40 minutes.

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 fresh cilantro (for garnish)
• 1 tbsp sliced scallion greens (for garnish)
• 1 tbsp crunchy garlic (for garnish)

Instructions

1. Step 1: Heat the avocado oil in a heavy-bottom pot over medium-low heat. Add the diced onion, the white parts of the scallions (finely chopped), minced garlic, and sprinkle in the salt. Cook, stirring occasionally, until the onions soften and begin to caramelize, about 8–10 minutes. Taking your time here develops a lovely sweetness in the base.
2. Step 2: Add the chopped cremini mushrooms to the pot and sauté until tender and any released moisture has mostly evaporated, about 5 minutes.
3. Step 3: Stir in the red Thai curry paste, sugar, and soy sauce. Cook for about one minute to toast the paste and dissolve the seasonings. Pour in the vegetable broth and bring the mixture to a simmer.
4. Step 4: Pour in the coconut milk and stir well to combine. Bring the soup back to a gentle simmer.
5. Step 5: Add the frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for about 7 minutes, or until the dumplings have thawed and are heated through.
6. Step 6: Ladle the hot soup and dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, chopped fresh cilantro, and a sprinkle of crunchy garlic.

Tips & Variations

• Use full-fat coconut milk for the creamiest, richest flavor.
• Substitute baby portobello mushrooms if cremini are unavailable.
• Add extra chili oil to adjust the spice level to your preference.
• For non-vegan versions, pork or chicken dumplings work well too.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the dumplings, adding a splash of vegetable broth if needed to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings can be used and typically require less cooking time—usually 3 to 5 minutes until cooked through. Add them to the simmering soup carefully to avoid breaking.

Is this soup spicy?

The red Thai curry paste gives the soup a mild to moderate heat, but you can adjust the spiciness by varying the amount of curry paste or chili oil used in the recipe.

Quick Coconut Curry Soup with Dumplings Recipe

Print Recipe

★★★★★

4.7 from 139 reviews

A flavorful and comforting Quick Coconut Curry Soup with Dumplings that combines creamy coconut milk and spicy Thai red curry paste with tender vegan dumplings. This easy-to-make Asian-inspired soup blends sautéed aromatics, mushrooms, and a rich broth for a delicious meal ready in under 40 minutes.

• Author: lea
• Prep Time: 12 minutes
• Cook Time: 25 minutes
• Total Time: 37 minutes
• Yield: 4 servings 1x
• Category: Soups
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the 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

1. Sauté Aromatics: Heat avocado oil in a heavy-bottom pot over medium-low heat. Once hot, add diced onion, the white parts of the scallions, and minced garlic. Sprinkle in salt. Cook, stirring occasionally, until the onions soften and begin to caramelize, enhancing sweetness.
2. Cook the Mushrooms: Add chopped cremini mushrooms to the pot with the aromatics. Sauté until mushrooms are tender and released moisture mostly evaporates.
3. Build the Broth Base: Stir in red Thai curry paste, sugar, and soy sauce. Cook for about one minute to toast the curry paste and dissolve seasonings. Pour in vegetable broth and bring to a simmer.
4. Add Coconut Milk and Simmer: Pour in coconut milk and stir well to combine. Bring the soup back to a gentle simmer to integrate flavors and create a rich broth.
5. Cook the Dumplings: Add frozen vegan dumplings directly to the simmering soup. Cook over medium-low heat for about 7 minutes until dumplings are thawed and heated through.
6. Finish and Garnish: Ladle soup and dumplings into bowls. Garnish with chili oil, sliced scallion greens, chopped fresh cilantro, and crunchy garlic for extra flavor and texture.

Notes

• Using full-fat coconut milk enhances the soup’s creaminess and richness.
• Slowly caramelizing onions adds natural sweetness and depth to the broth.
• Frozen vegan dumplings can be substituted with fresh or your favorite variety.
• Adjust chili oil garnish to taste depending on desired spice level.
• You can substitute avocado oil with coconut oil for a different nuance.

Keywords: coconut curry soup, vegan dumplings soup, quick Asian soup, Thai red curry soup, coconut milk soup, vegan soup, easy stovetop soup