Quick Coconut Curry with Dumplings (Print Version)

Creamy coconut curry soup with tender vegan dumplings, aromatic vegetables, and bold Thai flavors.

# What You'll Need:

→ Soup Base

01 - 1 tablespoon avocado oil
02 - 1 cup diced onion
03 - 4 scallions, whites and greens separated (whites finely chopped, greens sliced for garnish)
04 - 1 tablespoon minced garlic
05 - 1 teaspoon salt
06 - 1/2 cup chopped cremini mushrooms
07 - 1 tablespoon red Thai curry paste
08 - 1 teaspoon soy sauce
09 - 1 teaspoon sugar
10 - 3 cups vegetable broth
11 - 1 cup full-fat coconut milk
12 - 1 bag (12-15 pieces) frozen vegan dumplings

→ For Serving and Garnish

13 - 2-3 teaspoons chili oil
14 - 1 tablespoon chopped fresh cilantro
15 - 1 tablespoon sliced scallion greens
16 - 1 tablespoon crunchy garlic

# How to Make:

01 - Heat the avocado oil in a heavy-bottomed pot over medium-low heat. Add the diced onion, chopped scallion whites, and minced garlic. Sprinkle in the salt. Sauté, stirring occasionally, until onions soften and start to caramelize (about 5-7 minutes).
02 - Add the chopped cremini mushrooms. Cook until mushrooms are tender and their moisture has mostly evaporated (about 3-4 minutes).
03 - Stir in the red Thai curry paste, soy sauce, and sugar. Sauté for 1 minute to toast the curry paste and blend the flavors.
04 - Pour in the vegetable broth and bring to a gentle simmer.
05 - Add the coconut milk, stirring until smooth. Return the soup to a gentle simmer.
06 - Gently add the frozen vegan dumplings directly to the simmering soup. Cook for 7 minutes, or until dumplings are heated through and tender.
07 - Ladle soup and dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, chopped cilantro, and a sprinkle of crunchy garlic.

# Expert Advice:

01 -
  • The dumplings absorb all that coconut curry broth while staying tender and satisfying
  • Everything cooks in one pot, leaving you with minimal cleanup and maximum comfort
02 -
  • Adding dumplings directly to boiling soup can make them fall apart, so keep the liquid at a gentle simmer
  • Curry paste sweetness and heat varies wildly by brand, taste as you go and adjust accordingly
03 -
  • Use a pot with a heavy bottom to prevent hot spots that might scorch the coconut milk
  • Reserve some scallion greens for the final minute of cooking if you prefer them slightly softened
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