Quick Coconut Curry Soup with Dumplings Recipe
This Quick Coconut Curry Soup with Dumplings is a comforting and flavorful vegan dish featuring a rich coconut curry base, tender cremini mushrooms, and delicious frozen vegan dumplings. Infused with red Thai curry paste and fresh aromatics, this soup is perfect for a cozy meal that comes together quickly on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
For the Soup Base:
- 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
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
- Prepare the aromatics: Heat avocado oil in a heavy-bottom pot over medium-low heat. Once hot, add the diced onion, the white parts of the scallions (finely chopped), and minced garlic. Sprinkle in the salt. Cook, stirring occasionally, until the onions soften and begin to caramelize, about 8-10 minutes. This slow cooking enhances the sweetness of the base.
- Sauté the mushrooms: Add the chopped cremini mushrooms to the pot with the softened aromatics. Continue sautéing until the mushrooms are tender and most of their moisture has evaporated, approximately 5-7 minutes.
- Add curry paste and seasonings: Stir in the red Thai curry paste, sugar, and soy sauce. Cook for about 1 minute, stirring constantly, to toast the paste and dissolve seasonings, which intensifies the curry flavor.
- Add broth and simmer: Pour in the vegetable broth and bring the mixture to a simmer over medium heat.
- Incorporate coconut milk: Pour in the coconut milk and stir well to combine. Bring the soup back to a gentle simmer, ensuring a creamy, rich texture throughout.
- Cook the dumplings: Add the frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for about 7 minutes or until the dumplings are thoroughly heated and tender.
- Serve and garnish: Ladle the soup and dumplings into bowls. Drizzle with chili oil, and garnish with sliced scallion greens, chopped fresh cilantro, and crunchy garlic. Serve immediately for best flavor and texture.
Notes
- Use full-fat coconut milk for the richest flavor and creaminess.
- Sautéing the onions slowly adds natural sweetness important to the soup’s depth of flavor.
- Frozen vegan dumplings can vary in size; adjust cooking time slightly if needed to ensure they are heated through.
- Feel free to adjust the chili oil amount according to your preferred spice level.
- This soup is perfect for meal prep; just store dumplings and soup separately and combine before reheating to avoid sogginess.
Keywords: coconut curry soup, vegan dumplings soup, Thai coconut curry, quick vegan soup, easy curry soup recipe
