Description
This Quick Coconut Curry Soup with Dumplings is a comforting, creamy, and flavorful plant-based soup featuring tender dumplings, a rich coconut curry broth, and a medley of vegetables. Ready in under 45 minutes, it’s perfect for busy weeknights and can be customized for spice preferences. The soup is vegan-friendly, uses frozen dumplings for convenience, and offers a restaurant-quality taste right at home.
Ingredients
Scale
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 (Thai Kitchen brand recommended)
- 1 tsp sugar
- 1 tsp soy sauce
- 3 cups vegetable broth
- 1 cup coconut milk (full-fat for best flavor)
Dumplings:
- 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
- Sauté Aromatics: Heat 1 tbsp avocado oil in a heavy-bottom pot over medium-low heat. Add diced onion, white parts of scallions, minced garlic, and 1 tsp salt. Cook while stirring occasionally until onions soften and begin to caramelize, which enhances the sweetness and flavor of the base.
- Cook the Mushrooms: Add 1/2 cup chopped cremini mushrooms to the pot. Sauté until the mushrooms are tender and most of the moisture has evaporated, concentrating their flavor.
- Build the Broth Base: Stir in 1 tbsp red Thai curry paste, 1 tsp sugar, and 1 tsp soy sauce. Cook for about one minute to toast the curry paste and dissolve the seasonings. Pour in 3 cups vegetable broth and bring to a simmer.
- Add Coconut Milk and Simmer: Pour in 1 cup coconut milk and stir until fully combined. Bring the soup back to a gentle simmer, avoiding boiling aggressively to prevent the coconut milk from separating.
- Cook the Dumplings: Gently add the frozen vegan dumplings (12 to 15 pieces) to the simmering soup one at a time to prevent breaking. Cook over medium-low heat for about 7 minutes until thawed and heated through.
- Finish and Garnish: Ladle the soup and dumplings into bowls. Garnish each serving with 2 to 3 tsp chili oil, sliced scallion greens, chopped fresh cilantro, and a sprinkle of crunchy garlic for extra flavor and texture.
Notes
- Bloom the curry paste by cooking it with aromatics to avoid a raw, bitter taste.
- Simmer coconut milk gently to prevent curdling or separation.
- Add dumplings gently and reduce heat to avoid breaking them apart.
- Taste and adjust seasoning to balance salty, sweet, and spicy flavors before serving.
- Store soup in the fridge for up to 4 days; dumplings may soften over time. For best texture, store dumplings separately.
- Freeze only the soup base without dumplings for up to 3 months; reheat and cook fresh dumplings when ready to serve.
- Serve with steamed jasmine rice, cucumber salad, or stir-fried vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: coconut curry soup, dumplings, vegan soup, Thai curry soup, quick dinner, coconut milk soup, vegan dumplings, weeknight meal
