Name: Quick Coconut Curry Soup with Dumplings Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
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 (separated into white parts and sliced greens); 1 tbsp minced garlic; 1 cup full-fat coconut milk; 1/2 cup chopped cremini mushrooms; 1 cup diced onion; 1 tbsp red Thai curry paste; 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 comforting and flavorful dish perfect for any day of the week. Rich coconut milk combines with Thai curry paste to create a fragrant broth, while vegan dumplings add satisfying heartiness. It’s easy to prepare and packed with vibrant, fresh toppings that bring every bite to life.

A close-up view of a black bowl filled with six soft dumplings resting in a rich orange broth with specks of herbs and chili flakes, the dumplings are plump and folded, lightly translucent with a smooth, slightly shiny texture, topped with thin slices of fresh green onions scattered across and partially submerged in the broth. Two dark brown chopsticks lie across the rim of the bowl, and the bowl sits on a surface with a white marbled texture. 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 (such as 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

Step 1: Heat avocado oil in a heavy-bottom pot over medium-low heat. Add diced onion, the white parts of the scallions (finely chopped), minced garlic, and sprinkle with salt. Cook, stirring occasionally, until onions soften and start to caramelize, developing sweetness.
Step 2: Add chopped cremini mushrooms to the pot. Sauté until mushrooms are tender and most moisture has evaporated.
Step 3: Stir in red Thai curry paste, sugar, and soy sauce. Cook for about one minute to toast the paste and blend the seasonings.
Step 4: Pour in vegetable broth and bring the mixture to a simmer.
Step 5: Add coconut milk and stir until fully combined. Return to a gentle simmer.
Step 6: Add frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for about 7 minutes, until dumplings are thawed and heated through.
Step 7: Serve the soup hot in bowls, garnished with chili oil, sliced scallion greens, chopped cilantro, and crunchy garlic for added flavor and texture.

Tips & Variations

For a deeper flavor, allow the onions to caramelize slowly without rushing the process.
Use full-fat coconut milk for a richer, creamier soup—but light coconut milk can be used for a lighter option.
Try adding other vegetables like bell peppers or spinach for extra nutrition and color.
Vegetarians can swap soy sauce for tamari to keep it gluten-free if needed.
If you prefer a spicier soup, increase the amount of red Thai curry paste or add extra chili oil when serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent separation. Dumplings absorb broth over time, so you may want to add a splash of vegetable broth or water when reheating to loosen the soup.

How to Serve

This image shows a bowl of soup with five pale yellow dumplings floating on the surface in a thick orange broth with some darker oil spots. The dumplings have soft, curved edges and smooth textures. The soup is topped with finely chopped green herbs scattered over the dumplings and broth. The bowl is black with a shiny rim, and next to it are wooden chopsticks resting on the edge. The background is a white marbled texture, scattered with fresh green herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings can be used. Adjust cooking time as needed—usually fresh dumplings will cook faster, so check them after 3 to 4 minutes in the simmering soup.

Is this soup suitable for a vegan diet?

Absolutely. Using vegan dumplings and vegetable broth, along with plant-based ingredients like coconut milk and avocado oil, makes this soup fully vegan.