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Coconut Curry Soup with Dumplings

Coconut Curry Soup with Dumplings for Cozy Comfort Cravings

This Coconut Curry Soup with Dumplings is a warm, creamy hug in a bowl, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Avocado Oil Adds richness and depth; substitute with any neutral oil.
  • 1 Onion Provides base flavor and sweetness; use shallots for a milder taste.
  • 2 Scallions Offers a fresh, mild onion flavor; can substitute with chives.
  • 3 Minced Garlic The aromatic backbone of the soup; fresh garlic is preferred.
  • 1 cup Chopped Cremini Mushrooms Adds umami depth and texture; button mushrooms can be a substitute.
  • 2 tablespoons Red Thai Curry Paste Key seasoning for authentic coconut curry flavor; ensure it's vegan-friendly.
  • 1 tablespoon Soy Sauce Adds saltiness and depth; tamari can be used for a gluten-free version.
  • 1 teaspoon Sugar Balances flavors in the broth; maple syrup works for a vegan option.
  • 4 cups Vegetable Broth Forms the soup base; chicken broth can be used if not vegan.
  • 1 can (13.5 oz) Coconut Milk (full-fat for best flavor) Brings creaminess and richness to the soup; light coconut milk can alter texture.
For the Dumplings
  • 12-15 Frozen Vegan Dumplings The heart of the soup, providing satisfying chew; pork or chicken dumplings are alternatives.
For Garnish
  • to taste Chili Oil Adds heat and flavor for those who enjoy a kick; optional for milder preferences.
  • to taste Fresh Cilantro A burst of freshness on top; parsley can substitute if needed.
  • to taste Sliced Scallion Greens For garnish and added crunch, providing a fresh finish.

Equipment

  • Heavy-bottomed pot

Method
 

Step-by-Step Instructions
  1. In a heavy-bottomed pot, heat 2 tablespoons of avocado oil over medium-low heat.
  2. Add 1 chopped onion, the white parts of 2 scallions, and 3 minced garlic cloves to the pot. Sauté for 5–7 minutes until softened.
  3. Incorporate 1 cup of chopped cremini mushrooms into the pot. Cook for another 4–5 minutes until tender.
  4. Stir in 2 tablespoons of red Thai curry paste, 1 tablespoon of soy sauce, and 1 teaspoon of sugar. Cook for 1 minute to bloom flavors.
  5. Pour in 4 cups of vegetable broth and 1 can of full-fat coconut milk. Bring to a gentle simmer for about 5 minutes.
  6. Add 12-15 frozen vegan dumplings to the soup. Cook for approximately 7 minutes, or until heated through.
  7. Ladle the soup into bowls, garnish with chili oil, scallion greens, and cilantro. Serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 10mgCalcium: 60mgIron: 2mg

Notes

Store leftover soup in an airtight container for up to 4 days. For longer storage, the soup base can be frozen for up to 3 months.

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