Quick Coconut Curry Soup with Dumplings
This quick coconut curry soup with dumplings is rich, spicy, and totally satisfying. Made with creamy coconut milk, red curry paste, and tender vegan dumplings—ready in just 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Thai, Vegan
- Diet: Vegan
Ingredients
For the Soup Base:
1 tbsp avocado oil (or neutral oil)
1 cup diced onion
4 cloves garlic, minced
½ cup chopped cremini mushrooms
1 tbsp red Thai curry paste (adjust for spice level)
1 tsp soy sauce (use 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)
2–3 tsp chili oil (to taste)
1 tbsp chopped cilantro
1 tbsp sliced scallion greens
1 tbsp crunchy garlic (for garnish)
Instructions
1. Prep the Base:
Heat avocado oil in a large pot over medium heat.
Add diced onion and sauté for 3–4 minutes, until softened.
Stir in garlic and mushrooms; cook for 2 more minutes until aromatic.
2. Build the Flavor:
Add red curry paste, soy sauce, salt, and sugar. Stir to combine and release aroma.
3. Add Liquids:
Pour in vegetable broth and coconut milk. Stir well and bring to a boil.
4. Add Dumplings:
Once boiling, gently drop in frozen dumplings.
Reduce heat and simmer for 5–7 minutes, or until dumplings are cooked through.
5. Finish and Serve:
Drizzle with chili oil and stir in chopped cilantro and scallion greens.
Ladle into bowls and garnish with crunchy garlic. Serve hot.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Dumpling Tip: Keep dumplings separate if storing to prevent over-softening.
Customize: Add spinach, bok choy, or tofu for extra veggies or protein.
Spice Level: Adjust chili oil and curry paste to your heat preference.
