Quick Coconut Curry with Dumplings (Printable Version)

Comforting coconut curry soup with tender dumplings and fresh Thai flavors

# What You'll Need:

→ Soup Base

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

→ Garnish

13 - 2 to 3 teaspoons chili oil
14 - 1 tablespoon fresh cilantro, chopped
15 - 1 tablespoon scallion greens, sliced
16 - 1 tablespoon crispy garlic chips

# Steps to Follow:

01 - Heat avocado oil in a heavy-bottomed pot over medium-low heat. Add diced onion, chopped scallion whites, minced garlic, and salt. Sauté, stirring occasionally, until onions soften and begin to caramelize, approximately 5 to 7 minutes.
02 - Add chopped cremini mushrooms to the pot. Cook, stirring occasionally, until mushrooms become tender and their liquid has mostly evaporated, about 3 to 4 minutes.
03 - Stir in red Thai curry paste, soy sauce, and sugar. Sauté for 1 minute, stirring constantly, to toast the curry paste and fully integrate the flavors.
04 - Pour in vegetable broth and bring to a gentle simmer over medium heat, stirring occasionally.
05 - Add coconut milk, stirring thoroughly until the mixture is smooth and homogeneous. Return to a gentle simmer.
06 - Gently add frozen vegan dumplings directly to the simmering soup. Maintain gentle simmer for 7 minutes until dumplings are heated through and tender.
07 - Ladle soup and dumplings into serving bowls. Top each portion with chili oil, sliced scallion greens, chopped cilantro, and crispy garlic chips.

# Additional Tips::

01 -
  • Ready in under 40 minutes, which means weeknight dinner without the stress or compromise on flavor.
  • The dumplings soak up every bit of that creamy, spicy broth, making them genuinely better than if you cooked them alone.
  • Completely vegan and dairy-free, but so rich and satisfying that nobody's counting what's missing.
02 -
  • Don't rush the onion caramelization at the start—this is where half the flavor lives, and those first 7 minutes matter more than any other single step.
  • Stir the coconut milk in slowly and smoothly or you'll end up with flecks instead of silky broth; low heat and patience win here.
03 -
  • Don't skip low heat for the onion base—high heat will burn them before they caramelize, and you'll taste bitterness instead of sweetness for the entire soup.
  • If your dumplings aren't vegan, this soup still works perfectly; just make sure whatever you choose can handle 7 minutes in simmering liquid without falling apart.
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