Description

This Quick Coconut Curry Soup with Dumplings is a flavorful and cozy vegan dish combining creamy coconut milk, spicy Thai curry paste, and savory vegetable broth, enhanced with mushrooms, scallions, and crispy garlic. Perfect for a quick 30-minute meal, it features tender vegan dumplings that soak up the rich broth, delivering a comforting and satisfying experience.

Ingredients

Sauce and Broth

3 cups vegetable broth
1 cup coconut milk (full-fat for best flavor)
1 tbsp red Thai curry paste (Thai Kitchen brand recommended)
1 tsp soy sauce
1 tsp salt
1 tsp sugar
2 to 3 tsp chili oil
1 tbsp avocado oil

Vegetables and Aromatics

1 cup diced onion
1/2 cup chopped cremini mushrooms
4 scallions (white and green parts separated)
1 tbsp minced garlic
1 tbsp chopped fresh cilantro
1 tbsp sliced scallion greens
1 tbsp crunchy garlic

Dumplings

1 bag frozen vegan dumplings (12 to 15 pieces)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Aromatics: Heat the avocado oil in a pot over medium heat. Add the diced onion, chopped mushrooms, and minced garlic. Sauté until the onions are translucent and the mushrooms have softened, about 5 minutes.
Add the Curry Paste and Liquids: Stir in the red Thai curry paste and cook for about 1 minute to release its aroma. Pour in the vegetable broth and coconut milk, then add soy sauce, salt, and sugar. Stir to combine and bring the mixture to a gentle simmer.
Add Dumplings: Carefully add the frozen vegan dumplings to the simmering soup. Cook according to package instructions, usually about 8 to 10 minutes, until the dumplings are heated through and tender.
Finish with Flavor Enhancers: Stir in 2 teaspoons of chili oil (adjust based on your spice preference) and half of the chopped scallion greens. Let the soup simmer for another 2 minutes to meld flavors.
Serve the Soup: Ladle the soup and dumplings into bowls. Garnish each serving with fresh chopped cilantro, the remaining scallion greens, and a sprinkle of crunchy garlic for texture and extra flavor.

Notes

Using full-fat coconut milk provides a richer and creamier texture, but light coconut milk can be used for a lower-calorie option.
If you prefer less spice, reduce or omit the chili oil based on taste.
Frozen vegan dumplings typically cook through in the broth, but ensure they are heated completely before serving.
You can substitute cremini mushrooms with shiitake or button mushrooms depending on availability.
For a gluten-free option, confirm that the dumplings and soy sauce are gluten-free varieties.