Name: Coconut Curry Soup with Dumplings
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 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 tablespoon red Thai curry paste; 1 teaspoon salt; 3 cups vegetable broth; 1 teaspoon soy sauce; 1 cup coconut milk; 1 teaspoon sugar; 1 bag frozen vegan dumplings (about 12–15 pieces); 2–3 teaspoons chili oil (for garnish); 1 tablespoon crispy garlic (for garnish); 1 tablespoon chopped cilantro (for garnish)

Description

This easy Coconut Curry Soup with Dumplings is a flavorful, creamy, and quick one-pot vegan meal. Perfect for beginners and ready in under 30 minutes.

Ingredients

Scale

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 tablespoon red Thai curry paste
1 teaspoon salt
3 cups vegetable broth
1 teaspoon soy sauce
1 cup coconut milk
1 teaspoon sugar
1 bag frozen vegan dumplings (about 12–15 pieces)
2–3 teaspoons chili oil (for garnish)
1 tablespoon crispy garlic (for garnish)
1 tablespoon chopped cilantro (for garnish)

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Instructions

In a heavy-bottomed pot, heat avocado oil over medium-low heat. Add chopped onions, white parts of scallions, and garlic. Sauté until onions soften and start to caramelize.
Add the mushrooms and cook until they soften and release their moisture.
Stir in the red Thai curry paste, soy sauce, and sugar. Sauté for 1–2 minutes until fragrant.
Pour in the vegetable broth and bring the soup to a simmer.
Add coconut milk and stir to combine. Let the soup return to a simmer.
Add the frozen dumplings and simmer on medium-low for 7–8 minutes until dumplings are cooked through.
Serve hot, garnished with chili oil, green parts of scallions, crispy garlic, and chopped cilantro.

Notes

Add dumplings just before serving to avoid sogginess.
Use gluten-free dumplings if needed to make this recipe gluten-free.
To make ahead, prepare the broth and store for 3–5 days; add dumplings when ready to eat.
Customize with tofu, extra veggies, or miso for more depth.
Adjust curry paste quantity based on spice preference.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course, Soup
Method: Stovetop
Cuisine: Asian, Thai

Nutrition

Serving Size: 1 serving
Calories: 207
Sugar: 5g
Sodium: 1384mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg