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Coconut Curry Soup with Dumplings Recipe

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★★★★★

4.9 from 90 reviews

This Thai Coconut Curry Soup with Dumplings is a comforting and flavorful dish featuring a rich coconut curry broth combined with tender vegan dumplings. Made with a mix of fresh vegetables, red Thai curry paste, and creamy coconut milk, this easy-to-make soup delivers restaurant-quality taste at home and is perfect for a cozy meal on chilly days.

Ingredients

Scale

Sauté Base

  • 1 Tablespoon Avocado Oil
  • 1 Cup Onion (Finely Chopped)
  • 4 Scallions (Finely Chopped, white and green parts separated)
  • 1/2 Cup Cremini Mushrooms (Finely Chopped)
  • 1 Tablespoon Garlic (Minced)
  • 1 Teaspoon Salt

Soup and Seasoning

  • 1 Tablespoon Red Thai Curry Paste
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Sugar
  • 3 Cups Vegetable Broth
  • 1 Cup Coconut Milk

Dumplings & Garnish

  • 1 Bag Frozen Vegan Dumplings (about 12–15 dumplings)
  • 2–3 Teaspoons Chili Oil
  • 1 Tablespoon Scallions (Green Part, finely chopped)
  • 1 Tablespoon Crispy Garlic
  • 1 Tablespoon Cilantro (Finely Chopped)

Instructions

  1. Heat the Oil and Sauté Aromatics: In a heavy bottom pot over medium-low heat, add the avocado oil. Once hot, add the finely chopped onions, the white part of the scallions, and minced garlic. Sauté gently to release flavors.
  2. Season and Caramelize Onions: Sprinkle in the salt and continue cooking until the onions soften and just start to caramelize, developing a sweet and savory base.
  3. Cook Mushrooms: Add the finely chopped cremini mushrooms to the pot and cook until they soften and release their moisture, melding with the aromatics.
  4. Add Curry Paste and Seasonings: Stir in the red Thai curry paste, sugar, and soy sauce. Sauté briefly to awaken the spices and mix everything evenly.
  5. Add Vegetable Broth and Simmer: Pour in the vegetable broth, stirring to combine, then bring the mixture to a gentle simmer to meld the flavors.
  6. Incorporate Coconut Milk: Add the coconut milk and stir well. Allow the soup to come back to a simmer, creating a rich and creamy curry broth.
  7. Add Frozen Dumplings: Add the entire bag of frozen vegan dumplings to the pot, gently submerging them in the broth.
  8. Cook Dumplings: Maintain a medium-low flame and cook for about 7 minutes until dumplings are fully heated through and tender.
  9. Serve and Garnish: Ladle the soup into bowls and garnish with chili oil, the green parts of scallions, crispy garlic, and chopped cilantro for freshness and texture. Serve hot and enjoy!

Notes

  • You can adjust the amount of red Thai curry paste and chili oil to control the spice level.
  • Frozen vegan dumplings are convenient, but fresh dumplings can be used if preferred.
  • For a gluten-free version, verify that the dumplings and soy sauce are gluten-free alternatives.
  • This soup reheats well; store leftovers in an airtight container and reheat gently on the stovetop.
  • If you prefer a thinner broth, add a bit more vegetable broth to adjust consistency.

Keywords: Thai coconut curry soup, vegan dumplings soup, coconut curry broth, easy vegan soup, dumplings recipe, Thai soup, coconut milk soup

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