INTRODUCTION
Coconut Curry Soup with Dumplings is like a warm hug in a bowl—perfect for those chilly evenings when you crave comfort food that’s both nourishing and satisfying. It’s a delightful blend of rich coconut milk and aromatic Thai spices, making it a go-to for quick dinners or when you need a little pick-me-up. The addition of vegan dumplings gives it a pleasing heft, creating a meal that’s not just delicious but also a feast for the senses. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress, and it’s surprisingly simple to whip up.
Why You’ll Love This Recipe
This dish isn’t just a favorite for its cozy flavors; it’s also incredibly flexible and budget-friendly. In about 30 minutes, you can put a wholesome, hearty meal on the table that the whole family will adore. It’s a great way to sneak in your veggies and fills the kitchen with an irresistible aroma. And let’s be honest, who can resist a steaming bowl of curry?
“I never knew soup could be so comforting! The flavors blend beautifully, and the dumplings are a delightful surprise.”
How to Make Coconut Curry Soup with Dumplings
Creating this delicious soup is a breeze! With just a few simple steps, you’ll have a delightful dish ready to enjoy. The process includes sautéing, simmering, and then adding in those irresistible dumplings that really round out the meal.
Ingredients
Here’s what you’ll need to bring this flavorful coconut curry soup to life:
- 1 cup onion, finely chopped
- 4 scallions, finely chopped
- 1/2 cup cremini mushrooms, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon avocado oil
- 1 tablespoon red Thai curry paste
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 bag frozen vegan dumplings (12-15 pieces)
- Garnishes: chili oil, scallions, crispy garlic, cilantro
Quick substitution tips:
- If you can’t find cremini mushrooms, button mushrooms work perfectly well!
- For a spicier kick, consider adding extra curry paste or sliced fresh chilies.
- Coconut milk can be swapped for any non-dairy milk if necessary, but it may alter the flavor a bit.
Directions
Getting this soup ready is straightforward:
- In a heavy-bottom pot, heat the avocado oil over medium-low heat.
- Add the chopped onions, the white parts of the scallions, and garlic. Sauté until softened, about 3-5 minutes.
- Sprinkle in some salt, then add the chopped mushrooms. Cook until the mushrooms are tender.
- Stir in the red Thai curry paste, along with a bit of sugar and soy sauce, until everything is well mixed.
- Pour in the vegetable broth and bring it to a gentle simmer.
- Once simmering, stir in the coconut milk and return to a simmer.
- Toss in the frozen dumplings and cook on medium-low for about 7 minutes until they are heated through.
- Serve hot, garnished with chili oil, the green parts of scallions, cilantro, and crispy garlic.
Serving Suggestions
For an elevated serving experience, consider pairing this coconut curry soup with a light Asian-style salad or crusty bread to soak up all the delicious broth. Feeling adventurous? Topping your bowl with a squeeze of lime or adding roasted veggies on the side can bring out even more flavors. This dish is versatile enough to serve as an impressive centerpiece during a dinner party or a quick, relaxing weeknight meal.
Storage & Reheating
If you’ve got leftovers (lucky you!), store any extras in an airtight container in the fridge for up to three days. For longer storage, freeze the soup in individual portions. Just make sure to leave some room in the containers for expansion! To reheat, gently warm on the stove over low heat, adding a splash of vegetable broth to loosen it up if needed. This doesn’t just save time; it allows you to enjoy that delightful taste again!
Pro Tips
- To save time, prep all your ingredients beforehand, so everything is ready to go!
- You can enhance the flavor by letting the soup simmer a bit longer; just keep an eye on the dumplings to avoid overcooking.
- Adding a touch more coconut milk can make the soup even creamier, if that’s what you’re after!
Variations
Don’t hesitate to customize this recipe to your taste! Add some leafy greens like spinach or kale for added nutrients. For a twist, try incorporating butternut squash or sweet potato for extra sweetness. If you enjoy a little heat, consider adding sliced jalapeños or a dash of hot sauce!
FAQs
Can I use fresh dumplings instead of frozen?
Absolutely! Fresh dumplings will cook faster, so keep an eye on them while simmering in the soup.
Can I make this soup ahead of time?
Yes, it keeps well in the fridge or can be frozen! Just remember that the dumplings will absorb some broth when reheating, so you might need to add a splash of water or broth.
What if I don’t have avocado oil?
No worries! You can use any neutral oil, like canola or grapeseed oil, instead.
For more delicious soups, check out our posts on Creamy Tomato Basil Soup and Hearty Vegetable Chowder!
Print
Coconut Curry Soup with Dumplings
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delightful blend of rich coconut milk and aromatic Thai spices, enhanced by vegan dumplings for a satisfying comfort meal.
Ingredients
- 1 cup onion, finely chopped
- 4 scallions, finely chopped
- 1/2 cup cremini mushrooms, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon avocado oil
- 1 tablespoon red Thai curry paste
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 bag frozen vegan dumplings (12–15 pieces)
- Garnishes: chili oil, scallions, crispy garlic, cilantro
Instructions
- In a heavy-bottom pot, heat the avocado oil over medium-low heat.
- Add the chopped onions, the white parts of the scallions, and garlic. Sauté until softened, about 3-5 minutes.
- Sprinkle in some salt, then add the chopped mushrooms. Cook until the mushrooms are tender.
- Stir in the red Thai curry paste, along with a bit of sugar and soy sauce, until everything is well mixed.
- Pour in the vegetable broth and bring it to a gentle simmer.
- Once simmering, stir in the coconut milk and return to a simmer.
- Toss in the frozen dumplings and cook on medium-low for about 7 minutes until they are heated through.
- Serve hot, garnished with chili oil, the green parts of scallions, cilantro, and crispy garlic.
Notes
For added flavors, consider topping with lime juice or adding roasted veggies. Leftovers can be stored in the fridge for up to 3 days or frozen for long-term storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg