Coconut Curry Soup with Dumplings

This quick coconut curry soup has become my weeknight savior, perfect for those evenings when time is short but I still crave something deeply satisfying. The combination of rich coconut milk, aromatic curry paste, and plump dumplings creates a restaurant-worthy meal with minimal effort.

This soup first came together during a particularly busy work week when I needed comfort food without the fuss. My family was so impressed that it's now on regular rotation in our meal planning. Even my picky eater requests the "dumpling soup" regularly.

Ingredients

• Frozen vegan dumplings create an instant heartiness without any prep work
• Red Thai curry paste provides complex flavor without measuring multiple spices
• Full fat coconut milk gives the soup its luxurious richness
• Cremini mushrooms add earthy depth and meaty texture
• Scallions work double duty as both aromatics and garnish
• Vegetable broth forms the savory base of the soup
• Soy sauce adds that perfect umami note
• Avocado oil works well with higher heat cooking
• Fresh garnishes like cilantro brighten the finished dish
• Crunchy garlic topping adds textural contrast

Step-by-Step Instructions

Develop the Flavor Base

Heat avocado oil in a heavy bottom pot over medium low heat. Once hot add the diced onion the white parts of the scallions and minced garlic. Sprinkle in the salt. Cook stirring occasionally until the onions soften and begin to caramelize. This step takes about 8 minutes but the patience pays off. The slow cooking develops natural sweetness that balances the curry paste later.

Add Mushrooms

Add the chopped cremini mushrooms to the pot with the softened aromatics. Sauté until the mushrooms are tender and any released moisture has mostly evaporated. This takes about 4 minutes and helps concentrate the earthy flavor of the mushrooms. Make sure they brown slightly for the best flavor.

Build the Curry Base

Stir in the red Thai curry paste sugar and soy sauce. Sauté for about one minute to toast the paste and dissolve the seasonings. This brief cooking releases the essential oils in the curry paste and amplifies its flavor. The mixture should be fragrant and slightly darkened.

Create the Broth

Pour in the vegetable broth and bring the mixture to a simmer. Allow it to bubble gently for about 3 minutes to meld the flavors. The broth should take on a beautiful reddish hue from the curry paste.

Add Creaminess

Pour in the coconut milk and stir well until fully combined. Bring the soup back up to a gentle simmer. The coconut milk transforms the broth into a velvety elixir. Be careful not to boil vigorously as this can cause the coconut milk to separate.

Cook the Dumplings

Add the bag of frozen vegan dumplings directly into the simmering soup. Cook over medium low heat for about 7 minutes or until the dumplings have thawed and are heated through. They should float to the top when ready and be tender throughout.

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. These fresh toppings add brightness color and texture to the rich soup.

Bookmark

The curry paste is truly the heart of this dish. I once tried to skip it when I ran out, attempting to recreate it with individual spices. Trust me when I say the paste creates a depth that's hard to replicate. My grandmother who visited from Thailand last year gave this simplified version her approval, which felt like winning a culinary medal.

Storage and Reheating

This soup keeps wonderfully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and improve overnight as the ingredients meld together. When reheating, do so gently over medium heat until just simmering. If you plan to make this ahead, consider keeping the dumplings separate until serving time so they remain perfectly tender. The coconut milk may separate slightly when cold, but will reincorporate when heated and stirred.

Adaptable Ingredients

This recipe welcomes customization based on what you have available. No cremini mushrooms? Shiitake or even button mushrooms work beautifully. The vegan dumplings can be replaced with any variety you prefer, including meat filled options or even homemade if you're feeling ambitious. For a protein boost without dumplings, try adding cubed tofu or shredded rotisserie chicken. If red curry paste is unavailable, green or yellow Thai curry pastes create equally delicious but slightly different flavor profiles.

Serving Suggestions

This soup shines as a standalone meal, but also pairs wonderfully with simple sides. A small cucumber salad with rice vinegar dressing offers a refreshing contrast to the rich soup. For hungrier appetites, serve alongside steamed jasmine rice to soak up the flavorful broth. For entertaining, set up a topping bar with extra garnishes like bean sprouts, lime wedges, sliced chilies, and crushed peanuts so guests can customize their bowls.

Recipe FAQs

→ Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings work beautifully in this soup. Since they cook faster than frozen, add them during the last 3-4 minutes of simmering to prevent them from becoming too soft or falling apart.

→ What can I substitute for red Thai curry paste?

You can substitute with yellow or green Thai curry paste for different flavor profiles. In a pinch, 1-2 teaspoons of curry powder mixed with a pinch of cayenne and some minced lemongrass or ginger will provide a similar aromatic base.

→ Is this soup spicy?

The heat level is moderate, coming primarily from the Thai curry paste and optional chili oil garnish. To reduce spiciness, use less curry paste or omit the chili oil. For more heat, add a diced Thai chili with the aromatics.

→ Can I make this soup ahead of time?

The soup base can be prepared 1-2 days ahead and refrigerated. When ready to serve, gently reheat the base and add the dumplings to simmer just before serving to maintain their texture.

→ What protein options can I add to this soup?

This versatile soup works well with additional protein. Try adding cubed tofu, shredded rotisserie chicken, or peeled shrimp. Add tofu with the dumplings, or pre-cooked chicken/shrimp during the final 2-3 minutes of cooking.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb more broth overnight, so you may need to add additional broth when reheating. Warm gently on the stovetop to prevent the dumplings from breaking apart.