Name: Quick Coconut Curry Soup with Dumplings Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 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 (Thai Kitchen brand recommended); 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); 2 to 3 tsp chili oil; 1 tbsp chopped fresh cilantro; 1 tbsp sliced scallion greens; 1 tbsp crunchy garlic

Ingredients

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 (e.g., 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)

2 to 3 tsp chili oil

1 tbsp chopped fresh cilantro

1 tbsp sliced scallion greens

1 tbsp crunchy garlic

Instructions

Step 1: Heat avocado oil in a heavy-bottom pot over medium-low heat. Add the diced onion, chopped white parts of the scallions, minced garlic, and salt. Cook, stirring occasionally, until the onions soften and begin to caramelize, about 5-7 minutes.

Step 2: Add the chopped cremini mushrooms to the pot and sauté until tender and most of their moisture has evaporated, about 4-5 minutes.

Step 3: Stir in the red Thai curry paste, sugar, and soy sauce. Cook for about one minute to toast the paste and blend the seasonings, then pour in the vegetable broth and bring to a simmer.

Step 4: Pour in the coconut milk and stir well to combine. Bring the soup back to a gentle simmer, avoiding a hard boil to prevent curdling.

Step 5: Gently add the frozen dumplings one at a time into the simmering soup. Cook over medium-low heat for about 7 minutes, until the dumplings are heated through and tender.

Step 6: Ladle the soup and dumplings into bowls. Garnish with chili oil, sliced scallion greens, chopped cilantro, and crunchy garlic before serving.

Tips & Variations

Use any neutral oil like vegetable or grapeseed if you don’t have avocado oil.

Substitute cremini mushrooms with white button or shiitake for different flavor nuances.

Adjust spice by varying the amount of red Thai curry paste and chili oil.

For a non-vegan option, replace vegan dumplings with pork or chicken dumplings designed for boiling or steaming.

If you don’t have chili oil, use sesame oil with a pinch of red pepper flakes for a similar kick.

Make your own crunchy garlic by frying thinly sliced garlic in oil until golden, or substitute with crispy shallots.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Dumplings may soak up broth and soften over time; to prevent this, store dumplings separately and add them when reheating. For freezing, keep only the soup base without dumplings for up to 3 months. Thaw overnight in the fridge, then cook fresh dumplings in the soup when reheating. Reheat gently over medium-low heat, adding a splash of broth or coconut milk if needed to thin the soup.

FAQs

What kind of dumplings work best in this soup?

Frozen vegan vegetable dumplings are ideal since they cook soft and tender right in the broth. You can also use pork or chicken dumplings intended for boiling or steaming. Avoid pan-fried types to prevent them from falling apart in the soup.

Can I adjust the spice level of the soup?

Absolutely. You can add more or less red Thai curry paste and chili oil depending on your heat preference. If you want it milder, start with less curry paste and add more gradually, tasting as you go.