Coconut Curry Soup with Dumplings

This semi-homemade soup brings together rich Thai flavors, creamy coconut milk, and tender vegan dumplings for a delicious, comforting meal. Made with store-bought curry paste and frozen dumplings, it’s quick, flavorful, and deeply satisfying—perfect for busy weeknights.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings

Ingredients

Soup Base

• 1 tablespoon avocado oil
• 1 cup onion, finely chopped
• 4 scallions, finely chopped (white and green parts separated)
• ½ cup cremini mushrooms, finely chopped
• 1 tablespoon garlic, minced
• 1 tablespoon red Thai curry paste
• 1 teaspoon salt
• 3 cups vegetable broth
• 1 teaspoon soy sauce
• 1 cup coconut milk (full-fat for creaminess)
• 1 teaspoon sugar
• 1 bag frozen vegan dumplings (about 12–15 pieces)

For Garnish

• 2–3 teaspoons chili oil
• Green part of scallions, sliced
• 1 tablespoon crispy garlic
• 1 tablespoon fresh cilantro, finely chopped

Instructions

1. In a heavy-bottomed pot over medium-low heat, add avocado oil. Once hot, sauté the onions, white part of scallions, and garlic with the salt until softened and lightly caramelized.
2. Add mushrooms and cook until they soften, about 2–3 minutes.
3. Stir in red Thai curry paste, soy sauce, and sugar. Sauté for 1–2 minutes to enhance the flavors.
4. Pour in vegetable broth and bring to a gentle simmer.
5. Add coconut milk and stir to combine. Simmer for another 2–3 minutes.
6. Add frozen dumplings directly into the simmering soup. Cook on medium-low heat for about 7 minutes, or until dumplings are cooked through.
7. Serve hot. Garnish each bowl with chili oil, scallion greens, cilantro, and crispy garlic.

Notes

• Gluten-Free Option: Use certified gluten-free dumplings and soy sauce alternatives like tamari or coconut aminos.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.
• Customizable: Add extra vegetables like spinach, bok choy, or bell peppers for a nutrient boost. Tofu or tempeh can be added for extra protein.
• Spice Level: Adjust the amount of chili oil or curry paste based on your heat preference.

Nutrition (Per Serving)

Calories: 207 kcal | Carbohydrates: 12g | Protein: 3g | Fat: 18g
Saturated Fat: 12g | Sodium: 1384mg | Fiber: 1g | Sugar: 5g
Vitamin A: 1109 IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 2mg

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