Creamy Coconut Curry Soup with Easy Dumplings to Savor

This Coconut Curry Soup is a warm and comforting delight, featuring a creamy broth and fluffy dumplings, perfect for a cozy dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: Asian, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

2 tablespoons Soy Sauce Can substitute with tamari for a gluten-free option.
4 cups Vegetable Broth Use homemade or store-bought.
1 can Coconut Milk Full-fat preferred.
2 tablespoons Red Thai Curry Paste Adjust based on heat preference.

For the Dumplings

12 pieces Frozen Vegan Dumplings Opt for vegetable-filled or swap with pork/chicken dumplings if not strictly vegan.

Aromatics

1 medium Diced Onion Yellow or white onions work best.
3 cloves Minced Garlic Fresh garlic is recommended.
2 stalks Scallions Use both white and green parts.

Vegetables

1 cup Chopped Cremini Mushrooms Can substitute with any mushroom type or omit.

Seasoning

to taste Salt Adjust as dumplings and soy sauce add saltiness.
1 tablespoon Sugar Balances the flavors.
to taste Chili Oil Can be omitted or replaced with sriracha.

Garnish

to taste Fresh Cilantro Substitute with parsley or omit.
to taste Sliced Scallion Greens Optional but recommended.
to taste Crunchy Garlic Can use fried garlic or shallots.

Equipment

heavy-bottom pot

Method

Step‑by‑Step Instructions

In a heavy-bottom pot, heat 2 tablespoons of avocado oil over medium-low heat. Once shimmering, add 1 diced onion, 2 white parts of scallions, and 3 minced garlic cloves, seasoning with a pinch of salt. Sauté for about 5-7 minutes until the onions are softened and caramelized.
Stir in 1 cup of chopped cremini mushrooms, cooking for an additional 3-4 minutes until they are tender and their moisture has evaporated.
Add 2 tablespoons of red Thai curry paste, 1 tablespoon of sugar, and 2 tablespoons of soy sauce to the pot. Stir everything together and sauté for another minute.
Pour in 4 cups of vegetable broth, bringing the mixture to a gentle simmer. Once simmering, add 1 can (about 13.5 oz) of full-fat coconut milk and mix thoroughly.
Carefully add 12 frozen vegan dumplings into the simmering Coconut Curry Soup. Cover the pot and let them cook for about 7 minutes.
Taste the soup and adjust seasoning with salt or a dash more soy sauce, if needed. Garnish with chili oil, fresh cilantro, sliced green scallion tops, and crunchy garlic.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Store the soup in an airtight container for up to 4 days. Keep dumplings separate to maintain their texture when reheating.

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