Creamy Coconut Curry Soup with Dumplings for Cozy Nights

Delight in a heartwarming Coconut Curry Soup with Dumplings, perfect for busy weeknights and customizable for all tastes.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: Thai

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Avocado Oil Ideal for sautéing vegetables
1 cup Diced Onion Adds sweetness and depth
2 cloves Minced Garlic Fresh garlic is best
1 cup Chopped Cremini Mushrooms Contributes umami and texture
2 sliced Scallions White parts for cooking
3 tablespoons Red Thai Curry Paste Flavor foundation
4 cups Vegetable Broth Savory base for the soup
1 can Coconut Milk Use full-fat for rich texture

For the Dumplings

12 pieces Frozen Vegan Dumplings Ensure they’re for boiling

For Seasoning

2 tablespoons Soy Sauce Adds essential depth and saltiness
1 tablespoon Sugar Balances flavors perfectly

For Garnishing

1 tablespoon Chili Oil Adjust for spice preference
1 cup Fresh Cilantro Adds brightness and flavor
2 tablespoons Crunchy Garlic Provides delightful crunch
2 sliced Scallion Greens For added freshness

Equipment

Heavy-bottom pot

Method

Cooking Steps

In a heavy-bottom pot, heat 2 tablespoons of avocado oil over medium-low heat until shimmering. Add a diced onion and the white parts of 2 sliced scallions, along with 2 minced garlic cloves. Sprinkle with a pinch of salt and sauté for 5–7 minutes until softened.
Stir in 1 cup of chopped cremini mushrooms into the pot, cooking for another 3–5 minutes until tender and releasing juices.
Add 3 tablespoons of red Thai curry paste, 2 tablespoons of soy sauce, and 1 tablespoon of sugar to the pot, stirring together. Cook for another minute to bloom spices.
Pour in 4 cups of vegetable broth and bring to a simmer. Add 1 can of coconut milk and mix until combined.
Drop in 12 frozen vegan dumplings, maintaining a simmer for about 7 minutes, stirring occasionally.
Taste the soup and adjust the seasoning with soy sauce, sugar, or chili oil to preference. Simmer for an additional 2–3 minutes if adjustments are made.
Ladle into bowls and top with chili oil, fresh cilantro, and crunchy garlic. Garnish with sliced scallion greens.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 6gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Adjust seasonings after storage as flavors may intensify.

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