Introduction
This Quick Coconut Curry Soup with Dumplings is a warm, comforting, and deeply flavorful dish that comes together in less than 45 minutes. It combines a creamy coconut base, fragrant curry paste, soft vegetables, and pillowy dumplings that cook directly in the broth. The result is a rich, nourishing soup that feels both indulgent and wholesome.
This recipe is perfect for busy weeknights, cold evenings, or anytime you want something cozy without spending hours in the kitchen. It is naturally vegan, customizable, and incredibly satisfying.
Why You’ll Love This Soup
- Fast & Easy: Ready in under an hour, ideal for quick meals.
- Restaurant-quality flavor: The coconut milk, mushrooms, garlic, and curry paste create a bold, fragrant broth.
- Uses frozen dumplings: No need to prepare dumplings from scratch.
- Vegan-friendly: Made with plant-based ingredients but adaptable for any diet.
- Customizable spice level: Adjust heat by adding more or less curry paste or chili oil.
Ingredients
Soup Ingredients
- 1 tablespoon avocado oil
- 1 cup diced onion
- 4 scallions (white parts for cooking, green parts for garnish)
- 1 tablespoon minced garlic
- ½ cup chopped cremini mushrooms
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon red Thai curry paste
- 1 teaspoon soy sauce
- 3 cups vegetable broth
- 1 cup coconut milk (full-fat preferred)
- 1 bag frozen dumplings (12–15 pieces)
Garnishes
- 2–3 teaspoons chili oil
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon sliced scallion greens
- 1 tablespoon crispy garlic
Step-by-Step Instructions
1. Sauté the Aromatics
Heat the avocado oil in a heavy pot over medium-low heat.
Add diced onions, chopped white scallion parts, garlic, and salt.
Cook until the onions soften and start to caramelize.
2. Add the Mushrooms
Add the chopped mushrooms to the pot.
Cook until the mushrooms release their moisture and become tender.
3. Build the Flavor Base
Stir in the red curry paste, sugar, and soy sauce.
Cook for about 1 minute to toast and activate the curry paste.
4. Add Broth and Coconut Milk
Pour in the vegetable broth and bring the soup to a gentle simmer.
Stir in the coconut milk until fully combined.
Keep the heat low to avoid curdling the coconut milk.
5. Cook the Dumplings
Add the frozen dumplings directly into the soup.
Let them simmer on medium-low heat for about 7 minutes, or until heated through and tender.
6. Garnish and Serve
Ladle the soup into bowls.
Top with chili oil, cilantro, scallion greens, and crispy garlic.
Serve warm and enjoy the creamy, spicy com
Choosing the Right Dumplings
You can use any frozen dumplings that are meant to be boiled or steamed.
Vegetable dumplings work best, but chicken or pork dumplings can also be used if you prefer.
Avoid pan-fried dumplings—they fall apart in soup.
Easy Substitutions
- Oil: Substitute avocado oil with coconut, vegetable, or grapeseed oil.
- Mushrooms: Swap cremini for white mushrooms or shiitakes.
- Curry paste: Red curry paste is ideal, but green or yellow curry paste also works.
- Coconut milk: Use full-fat for creaminess or light coconut milk for a lighter version.
- Dumplings: Any frozen dumpling or wonton works.
- Chili oil: Replace with sesame oil and red pepper flakes if needed.
- Crunchy garlic: Replace with crispy shallots or homemade fried garlic.
Cooking Tips
- Bloom the curry paste: Always sauté curry paste briefly to release its full flavor.
- Avoid high heat once coconut milk is added to prevent separation.
- Add dumplings gently to keep them from breaking apart.
- Taste before serving to balance sweetness, saltiness, and spice.
What to Serve With This Soup
Even though the soup is complete on its own, you can serve it with:
- Steamed jasmine rice
- Fresh cucumber salad
- Quick stir-fried vegetables
- Spring rolls or vegetable tempura
Storage
- Refrigerate: Up to 4 days. Dumplings will soften more as they sit.
- Freeze: Freeze the broth only (without dumplings) for up to 3 months.
- Reheat: Warm over medium-low heat. Add a splash of broth or coconut milk if it thickens.