Quick Coconut Curry Soup with Dumplings

Why You’ll Love This Recipe

I love this soup because it’s rich, creamy, and packs so much flavor with minimal effort. The red Thai curry paste gives it a bold, spicy base, while coconut milk smooths everything out into a velvety broth. The dumplings make it hearty enough for a main meal, and with a few fresh toppings like scallions and crunchy garlic, it becomes something special. Plus, it’s entirely plant-based and easy to customize based on what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Soup Base:

• 1 tbsp avocado oil (or neutral oil)

• 1 cup diced onion

• 4 cloves garlic, minced

• 1/2 cup chopped cremini mushrooms

• 1 tbsp red Thai curry paste (adjust to taste)

• 1 tsp soy sauce (gluten-free if needed)

• 1 tsp salt

• 1 tsp sugar

• 3 cups vegetable broth

• 1 cup full-fat coconut milk

For Serving:

• 1 bag frozen vegan dumplings (12 to 15 pieces)

• 2 to 3 tsp chili oil (to taste)

• 1 tbsp chopped fresh cilantro

• 1 tbsp sliced scallion greens

• 1 tbsp crunchy garlic (for garnish)

Directions

Preparation

1. I start by heating the avocado oil in a large pot over medium heat.

2. I add the diced onion and sauté for about 3–4 minutes, until softened and translucent.

3. Then I stir in the minced garlic and chopped mushrooms, cooking for another 2 minutes until fragrant.

4. I mix in the red Thai curry paste, soy sauce, salt, and sugar, letting everything cook together for a minute to build flavor.

Cooking

5. I pour in the vegetable broth and coconut milk, stirring well to combine the base.

6. Once the soup comes to a boil, I gently add the frozen vegan dumplings.

7. I reduce the heat and let the soup simmer for 5–7 minutes, until the dumplings are fully cooked and tender.

8. I drizzle in chili oil, adjusting the amount based on how spicy I want the soup.

Finishing Touches

9. I turn off the heat and stir in the chopped cilantro and sliced scallion greens.

10. When ready to serve, I ladle the soup into bowls and garnish with crunchy garlic for an extra hit of flavor and texture.

Servings and Timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• I like to add spinach, baby bok choy, or shredded carrots for extra veggies.

• If I want it more filling, I serve it with rice or noodles on the side.

• I sometimes use green curry paste instead of red for a different flavor profile.

• For a hint of tang, a squeeze of lime juice right before serving brightens the flavors.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I reheat it gently on the stovetop or in the microwave. If I’m planning to store it, I often keep the dumplings separate so they don’t soak up too much broth and get too soft.

FAQs

Can I use homemade dumplings?

Absolutely. I use store-bought for speed, but homemade dumplings (vegan or not) work beautifully in this soup.

What kind of curry paste should I use?

I use red Thai curry paste for this recipe, but you can switch it with green or yellow depending on what you have or your spice preference.

Can I use light coconut milk?

Yes, but I find full-fat coconut milk gives the soup the best richness and creaminess. Light versions make the broth thinner.

Can I make this ahead?

Yes, I make the base ahead and store it separately from the dumplings. I reheat the soup and cook or add the dumplings just before serving to keep their texture intact.

Is this soup gluten-free?

It can be! I use gluten-free soy sauce and make sure the dumplings are gluten-free as well. Always check the ingredient labels to be sure.

Conclusion

This Quick Coconut Curry Soup with Dumplings is one of those recipes I keep in rotation all year long. It’s fast, cozy, and packed with layers of flavor that taste like they took hours to develop. Whether I need a simple dinner or a flavorful lunch, this soup never fails to hit the spot. It’s satisfying, adaptable, and just plain delicious.