Name: Quick Coconut Curry Soup with Vegan Dumplings Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 tbsp avocado oil; 1 cup diced onion; 4 scallions (white parts finely chopped, greens sliced separately); 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 full-fat coconut milk; 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

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Introduction

This Quick Coconut Curry Soup with Dumplings is a comforting and flavorful dish perfect for a cozy meal. Creamy coconut milk blends with red Thai curry paste and fresh aromatics, while vegan dumplings add a satisfying bite. Ready in under 30 minutes, it’s an easy way to enjoy vibrant Thai-inspired flavors at home.

A close view of a black bowl filled with six plump dumplings, each with a smooth, pale yellow skin and slightly folded edges, floating in a rich, orange-red spicy broth. The broth has a creamy texture with visible bits of chili flakes and herbs creating specks of dark red and green throughout. Bright green sliced scallions garnish the dumplings, adding freshness and color contrast. A pair of dark wooden chopsticks rest on the edge of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 tbsp minced garlic
1 cup coconut milk (full-fat for best flavor)
1/2 cup chopped cremini mushrooms
1 cup diced onion
1 tbsp red Thai curry paste (I use Thai Kitchen brand)
2 to 3 tsp chili oil
1 tbsp chopped cilantro (fresh)
1 tbsp sliced scallion greens
1 tbsp crunchy garlic

Instructions

Step 1: Heat avocado oil in a heavy-bottom pot over medium-low heat. Once hot, add diced onion, the white parts of scallions (finely chopped), minced garlic, and sprinkle with salt. Cook, stirring occasionally, until onions soften and begin to caramelize, developing a sweet base.
Step 2: Add chopped cremini mushrooms to the pot with the aromatics. Sauté until mushrooms are tender and most moisture has evaporated.
Step 3: Stir in red Thai curry paste, sugar, and soy sauce. Cook for about one minute to toast the paste and blend the seasonings.
Step 4: Pour in vegetable broth and bring the mixture to a simmer.
Step 5: Add coconut milk and stir well to combine. Bring the soup back to a gentle simmer, using full-fat coconut milk for richer flavor.
Step 6: Add the frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for about 7 minutes until dumplings are thawed and heated through.
Step 7: Ladle soup and dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, chopped cilantro, and a sprinkle of crunchy garlic for extra flavor and texture.

Tips & Variations

Use full-fat coconut milk for the creamiest texture and richest flavor. Light coconut milk thins the soup but can be used if preferred.
Adjust chili oil quantity to your spice tolerance, or substitute with chili flakes for a milder kick.
Try adding other vegetables like baby spinach or bell peppers for added nutrients and color.
Fresh ginger can be sautéed with the aromatics for an extra layer of warmth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid breaking the coconut milk. Dumplings may absorb liquid over time, so add a splash of vegetable broth or water when reheating if needed.

How to Serve

A round silver pan filled with seven dumplings floating in a bright orange creamy sauce with red oil spots, each dumpling has a light golden-brown sear on top and soft, slightly translucent edges. The dish is topped with finely chopped green herbs scattered evenly across the dumplings and sauce. The pan is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings can be added directly to the simmering soup. Reduce cooking time accordingly, usually just a few minutes until heated through.

Is this soup gluten-free?

The recipe can be gluten-free if you use gluten-free soy sauce and dumplings. Check labels carefully to ensure all ingredients meet your dietary needs.