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Quick Coconut Curry Soup with Dumplings Recipe

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4.6 from 75 reviews

This Quick Coconut Curry Soup with Dumplings is a comforting and flavorful vegan dish that combines a rich coconut curry broth with tender dumplings. The soup base is infused with aromatic onions, scallions, garlic, cremini mushrooms, and red Thai curry paste, delivering a perfect balance of spicy, savory, and creamy notes. Garnished with fresh cilantro, scallion greens, chili oil, and crunchy garlic, this recipe is both satisfying and easy to prepare in under 30 minutes.

Ingredients

For the 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 and green parts separated)
  • 1 tbsp minced garlic
  • 1 cup full-fat coconut milk
  • 1/2 cup chopped cremini mushrooms
  • 1 cup diced onion
  • 1 tbsp red Thai curry paste (e.g., Thai Kitchen brand)

For Serving and Garnish:

  • 2 to 3 tsp chili oil
  • 1 tbsp chopped fresh cilantro
  • 1 tbsp sliced scallion greens
  • 1 tbsp crunchy garlic

Instructions

  1. Prepare Aromatics and Onion Base: Heat the avocado oil in a heavy-bottom pot over medium-low heat. Once hot, add the diced onion, the white parts of the scallions (finely chopped), and minced garlic. Sprinkle in the salt. Cook, stirring occasionally, until the onions soften and begin to caramelize, developing a sweet and rich flavor.
  2. Sauté Mushrooms: Add the chopped cremini mushrooms to the pot with the softened aromatics. Cook while stirring occasionally until mushrooms become tender and any released moisture mostly evaporates.
  3. Add Curry Paste and Seasonings: Stir in the red Thai curry paste, sugar, and soy sauce. Cook the mixture for about one minute to toast the curry paste and dissolve the seasonings, releasing their aromatic flavors.
  4. Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a gentle simmer, allowing the flavors to meld.
  5. Incorporate Coconut Milk: Pour in the full-fat coconut milk and stir thoroughly to combine. Bring the soup back to a gentle simmer for a creamy, rich broth.
  6. Cook Dumplings: Add the frozen vegan dumplings directly into the simmering soup. Let them cook over medium-low heat for about 7 minutes, or until the dumplings have thawed completely and are heated through.
  7. Serve and Garnish: Ladle the hot soup and dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, chopped fresh cilantro, and a sprinkle of crunchy garlic to enhance flavor and texture.

Notes

  • Using full-fat coconut milk enhances the richness and creaminess of the soup.
  • Take your time caramelizing the onions for a sweeter, deeper flavor in the base.
  • Adjust the amount of chili oil based on your preferred spice level.
  • Ensure dumplings are fully thawed and heated through before serving to avoid cold spots.
  • This soup can be made ahead; reheat gently to preserve the delicate flavors and texture.

Find it online: https://alinacooks.com/quick-coconut-curry-soup-with-dumplings-recipe/