Quick Coconut Curry Soup with Dumplings Recipe
This Quick Coconut Curry Soup with Dumplings is a flavorful, comforting vegan dish featuring a rich coconut curry broth simmered with aromatic vegetables and Thai curry paste, complemented by tender vegan dumplings. Perfect for a warming meal that combines subtle sweetness, spice, and a variety of textures.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
For the Soup Base:
- 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 (white parts finely chopped, green parts sliced for garnish)
- 1 tbsp minced garlic
- 1 cup full-fat coconut milk
- 1/2 cup chopped cremini mushrooms
- 1 cup diced onion
- 1 tbsp red Thai curry paste (e.g., Thai Kitchen brand)
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
- Prepare Aromatics: Heat avocado oil in a heavy-bottom pot over medium-low heat. Once hot, add diced onion, finely chopped white parts of scallions, and minced garlic. Sprinkle in salt. Cook, stirring occasionally, until onions soften and begin to caramelize, about 8-10 minutes, enhancing the base’s sweetness.
- Sauté Mushrooms: Add chopped cremini mushrooms to the pot with softened aromatics. Sauté until mushrooms are tender and most moisture has evaporated, approximately 5-6 minutes.
- Add Curry and Seasonings: Stir in red Thai curry paste, sugar, and soy sauce. Sauté for about one minute to toast the curry paste and blend seasonings well.
- Add Broth and Simmer: Pour vegetable broth into the pot and bring to a simmer, allowing flavors to meld.
- Incorporate Coconut Milk: Pour in full-fat coconut milk and stir until fully combined. Bring soup back to a gentle simmer, ensuring a rich and creamy texture.
- Cook Dumplings: Add frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for about 7 minutes, or until dumplings are thawed and heated through.
- Serve and Garnish: Ladle soup and dumplings into bowls. Garnish with chili oil, sliced scallion greens, chopped fresh cilantro, and a sprinkle of crunchy garlic for extra flavor and texture.
Notes
- Using full-fat coconut milk enhances the richness and flavor of the soup.
- Take your time caramelizing the onions to develop a sweeter, more complex soup base.
- Frozen vegan dumplings can be substituted with fresh if preferred, adjusting cooking time accordingly.
- Adjust chili oil quantity to control spiciness to your taste.
- For gluten-free version, ensure dumplings and soy sauce used are gluten-free.
Keywords: coconut curry soup, vegan soup, Thai curry, dumplings, quick dinner, vegan dumplings, coconut milk soup
