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Coconut Curry Soup with Dumplings Easy Dinner Recipe

Quick Coconut Curry Soup with Dumplings

A warm, vibrant, and comforting coconut curry soup loaded with tender vegan dumplings, aromatics, and Thai-inspired flavors. This quick one-pot recipe is perfect for busy days without sacrificing bold, satisfying taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Asian-Inspired, Thai-Inspired
Ingredients Method Notes

Ingredients
  

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 white parts finely chopped
  • 1 tbsp minced garlic
  • 1 cup coconut milk (full-fat)
  • 0.5 cup chopped cremini mushrooms
  • 1 cup diced onion
  • 1 tbsp red Thai curry paste
For Serving & Garnish
  • 2-3 tsp chili oil
  • 1 tbsp chopped fresh cilantro
  • 1 tbsp sliced scallion greens
  • 1 tbsp crunchy garlic

Method
 

  1. Heat the avocado oil in a heavy-bottom pot over medium-low heat. Add the diced onion, chopped white parts of the scallions, and minced garlic. Add the salt and cook, stirring occasionally, until the onions soften and caramelize.
  2. Add the chopped cremini mushrooms and cook until tender and their moisture evaporates.
  3. Stir in the red Thai curry paste, sugar, and soy sauce. Sauté for 1 minute to toast the paste. Pour in the vegetable broth and bring to a simmer.
  4. Pour in the coconut milk and stir until fully combined. Bring the soup back to a gentle simmer.
  5. Add the frozen vegan dumplings directly to the simmering soup. Cook for about 7 minutes, or until the dumplings are heated through.
  6. Ladle the soup and dumplings into bowls and garnish with chili oil, scallion greens, cilantro, and crunchy garlic.

Notes

For extra richness, add a splash of extra coconut milk or a spoonful of chili crisp. You can also add baby spinach or shredded carrots for extra vegetables.