Coconut Curry Soup With Dumplings

This coconut curry soup with dumplings is the cozy dinner you reach for when you want something comforting yet exciting. It brings together creamy coconut milk and fragrant Thai curry flavors with vegan dumplings for a filling one pot meal. The recipe feels special but comes together quickly enough for a weeknight.

I first made this after grabbing some frozen dumplings on a whim. It quickly became a favorite way to warm up after a busy day.

Ingredients

• Soy sauce: to add umami depth select a naturally brewed type for best flavor
• Frozen vegan dumplings: for convenience and a satisfying bite look for ones with good texture and filling
• Salt: to balance the flavors and help draw out the aromatics
• Sugar: to cut through the heat and add subtle sweetness
• Avocado oil: because it has a high smoke point and a neutral flavor that lets the spices shine
• Vegetable broth: as a light but flavorful base pick a low sodium option so you can control seasoning
• Scallions: for fresh sharpness use both whites and greens for layered flavor
• Minced garlic: essential for that savory foundation fresh is best but jarred works in a pinch
• Full fat coconut milk: makes the soup rich and creamy opt for a brand without added stabilizers
• Chopped cremini mushrooms: add an earthy note and meaty texture look for firm, fresh mushrooms
• Diced onion: for sweetness and depth choose yellow or white onions that are firm and dry
• Red Thai curry paste: is the star spice source I lean on Thai Kitchen brand for consistency but any good quality paste works
• Chili oil: for serving adds a spicy finish that you can adjust to taste
• Fresh cilantro: for herbaceous brightness choose vibrant green leaves
• Crunchy garlic garnish: brings texture and pops of flavor

Instructions

Build The Base:

Heat avocado oil over medium low heat until shimmering. Add diced onion, finely chopped white parts of scallions, and minced garlic. Sprinkle in the salt to help soften vegetables. Cook slowly, stirring occasionally for about 8 to 10 minutes until the onions turn golden and develop sweetness. This step deepens the flavor foundation of the soup.

Sauté Mushrooms:

Add chopped cremini mushrooms to the pot with the softened onion mixture. Cook for about 5 minutes, stirring often until the mushrooms release moisture and become tender. Let most of the liquid evaporate to concentrate their savory note.

Toast The Curry:

Stir in red Thai curry paste, sugar, and soy sauce. Cook together for about a minute to release the aroma and help the paste dissolve. Toasting the curry paste gently unlocks its layers of flavor—don’t rush this part.

Add Broth And Coconut Milk:

Pour in the vegetable broth and bring to a simmer. Then stir in the full fat coconut milk thoroughly. Bring the soup back up to a gentle simmer and let all the flavors meld. The coconut milk lends a rich creaminess that balances the spice.

Cook The Dumplings:

Add frozen vegan dumplings straight into the simmering soup. Maintain medium low heat and cook for about 7 minutes until dumplings are tender and warmed through. This keeps them from becoming mushy while letting them soak up flavor.

Serve And Garnish:

Ladle soup and dumplings into bowls. Drizzle with chili oil to your heat preference. Sprinkle chopped fresh cilantro, sliced scallion greens, and crunchy garlic for a burst of herbal brightness and texture contrast.

I love how the cremini mushrooms add an umami earthiness that grounds the curry notes. One of my favorite memories with this soup is sharing it as a light dinner with friends on a rainy night. The warmth and spice brought the group together instantly.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove so dumplings keep their texture. Avoid boiling again as coconut milk can separate.

Ingredient Swaps

If you do not have avocado oil, use a light vegetable oil such as canola. For dumplings swap with potstickers or wontons of choice—vegetarian or meat based. Use light coconut milk to reduce richness but expect less creaminess.

Serving Ideas

Pair this soup with steamed jasmine or basmati rice to make it extra filling. A side of crunchy Asian slaw or pickled vegetables adds a nice contrast in texture and acidity.

This soup’s balance of spice and creaminess makes it a comforting favorite any time of year.

Frequently Asked Recipe Questions

→ What type of coconut milk works best for this soup?

Full-fat coconut milk creates a rich, creamy broth that enhances the curry’s flavor and texture.

→ Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings can be added directly to the simmering broth but may cook faster, so adjust timing accordingly.

→ How should the curry paste be incorporated?

Toast the red Thai curry paste briefly with sautéed aromatics to deepen its flavor before adding liquids.

→ What garnishes complement this soup?

Chili oil, fresh cilantro, sliced scallion greens, and crunchy garlic add layers of flavor and contrast in texture.

→ Is it possible to make this soup spicier?

Yes, increasing the red Thai curry paste or adding extra chili oil can boost the heat level to your liking.