Description
Coconut Curry Soup with Dumplings is a cozy, one-pot comfort meal made with creamy coconut milk, red curry paste, tender dumplings, and warm aromatics. It’s quick, flavorful, and perfect for busy weeknights when you want something comforting without extra effort.
Ingredients
For the Soup Base
1 tbsp avocado oil
1 cup diced onion
4 scallions, whites and greens separated
1 tbsp minced garlic
1 tsp salt
1/2 cup chopped cremini mushrooms
1 tbsp red Thai curry paste
1 tsp sugar
1 tsp soy sauce
3 cups vegetable broth
1 cup full-fat coconut milk
1 bag frozen vegan dumplings (12–15 pieces)
For Serving
2–3 tsp chili oil
1 tbsp chopped fresh cilantro
1 tbsp sliced scallion greens
1 tbsp crunchy garlic
Instructions
Heat the avocado oil in a heavy-bottom pot over medium-low heat. Add the diced onion, scallion whites, garlic, and salt. Cook until softened and lightly caramelized.
Stir in the chopped mushrooms and cook until tender and most of the moisture has cooked off.
Add the red curry paste, sugar, and soy sauce. Stir for about 1 minute to toast the curry paste.
Pour in the vegetable broth and bring the soup to a gentle simmer.
Stir in the coconut milk until fully combined and return to a low simmer.
Add the frozen dumplings directly to the pot and cook for about 7 minutes, until heated through.
Ladle into bowls and garnish with chili oil, cilantro, scallion greens, and crunchy garlic before serving.
Notes
Full-fat coconut milk gives the best flavor and texture.
Adjust chili oil to control heat.
Add spinach or bok choy at the end for extra greens.
Dumplings soften slightly as they sit, so this soup is best enjoyed fresh.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 775 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 24 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 82 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 0 mg