Print

Quick Coconut Curry Soup with Veggie Dumplings Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 132 reviews

This Quick Coconut Curry Soup with Dumplings is a comforting and flavorful dish that combines creamy coconut milk, fragrant Thai red curry, and tender vegan dumplings. Packed with sautéed mushrooms, scallions, and spices, it offers a perfect balance of sweet, savory, and spicy flavors, making it an ideal quick meal for any day.

Ingredients

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 (separated into white parts finely chopped and green parts sliced)
  • 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

  1. Prepare the Aromatics: Heat avocado oil in a heavy-bottom pot over medium-low heat. Add diced onion, the finely chopped white parts of the scallions, minced garlic, and a teaspoon of salt. Cook slowly, stirring occasionally, until the onions soften and begin to caramelize, releasing sweetness and depth to the soup base.
  2. Sauté Mushrooms: Add the chopped cremini mushrooms to the pot. Cook, stirring occasionally, until the mushrooms become tender and their moisture mostly evaporates, intensifying their flavor.
  3. Add Seasonings and Broth: Stir in the red Thai curry paste, sugar, and soy sauce. Sauté for about one minute to toast the curry paste and dissolve the seasonings. Then pour in the vegetable broth and bring the mixture to a gentle simmer.
  4. Incorporate Coconut Milk: Pour in the full-fat coconut milk and stir well to combine. Bring the soup back to a gentle simmer to meld all the flavors together, enhancing the creaminess and richness.
  5. Cook Dumplings: Add the frozen vegan dumplings directly into the simmering soup. Let them cook over medium-low heat for about 7 minutes, or until fully thawed and heated through.
  6. Serve and Garnish: Ladle the hot soup and dumplings into bowls. Drizzle with chili oil and top with sliced scallion greens, chopped fresh cilantro, and a sprinkle of crunchy garlic to add vibrant flavor and texture.

Notes

  • Use full-fat coconut milk for the best richness and flavor.
  • Adjust chili oil quantity based on your preferred spice level.
  • Caramelizing the onions slowly develops a deeper flavor base for the soup.
  • Frozen vegan dumplings can be substituted with fresh dumplings if preferred; cooking time may vary.

Find it online: https://crispcharm.com/quick-coconut-curry-soup-with-veggie-dumplings-recipe/