Quick Coconut Curry Soup

This comforting Quick Coconut Curry Soup with Dumplings has become a go-to meal in my home. It is rich, creamy, and packed with incredible Thai-inspired flavors, making it perfect for cozy nights or whenever a hearty dish is needed.

I started making this when I needed a quick but flavorful meal, and now it has become a much-loved staple in our recipe rotation.

Ingredients

• For the soup base:
• Soy sauce: Adds a subtle umami flavor that complements the curry paste.
• Frozen vegan dumplings: Bring a soft, hearty texture to the dish.
• Salt: Enhances and balances the overall flavors.
• Sugar: Provides a delicate touch of sweetness.
• Avocado oil: Perfect due to its high smoke point and neutral taste.
• Vegetable broth: Enriches the soup’s savory depth.
• Scallions: Create a fresh aromatic base.
• Minced garlic: For a fragrant, flavorful aroma.
• Coconut milk (full fat): Delivers velvety richness to the soup.
• Chopped cremini mushrooms: Add earthiness and depth.
• Diced onion: Softens into a sweet flavor as the base.
• Red Thai curry paste: Gives the dish its signature spice and color.
• For serving and garnish:
• Chili oil: Adds a fiery kick for extra spice.
• Fresh cilantro: Offers a burst of fresh herbal flavor.
• Sliced scallion greens: Provide crunch and brightness.
• Crunchy garlic: Enhances texture while giving a warm, garlicky taste.

How To Make Quick Coconut Curry Soup with Dumplings

Prepare the Aromatic Base:

Heat avocado oil in a heavy-bottomed pot over medium-low heat. Add diced onion, the white parts of scallions finely chopped, and minced garlic. Sprinkle in salt. Cook slowly, stirring occasionally, until the onions are soft and caramelized. This step builds a sweet and savory foundation.

Add Mushrooms:

Once the aromatics are cooked, stir in the chopped cremini mushrooms. Sauté until they become tender and any liquid they release has evaporated.

Incorporate Curry Paste and Seasonings:

Stir in the red Thai curry paste, sugar, and soy sauce. Cook for one minute, allowing the paste to toast slightly and the seasonings to blend into the base.

Simmer the Broth:

Pour in the vegetable broth and bring the mixture to a gentle simmer. Pour in the full-fat coconut milk and mix thoroughly for a rich, creamy texture. Continue to simmer gently.

Cook the Dumplings:

Add the frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for approximately seven minutes until the dumplings are tender and heated through.

Serve and Garnish:

Ladle the soup into bowls, ensuring each serving gets a good combination of broth and dumplings. Garnish with chili oil, fresh cilantro, scallion greens, and crunchy garlic to elevate flavor and presentation.

One of my favorite ingredients here is the red Thai curry paste. It subtly layers spices and aromatic heat into the broth, which makes every sip comforting yet exciting.

Storage Tips

Store leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, stirring occasionally. Avoid boiling to maintain the dumplings' delicate texture and the soup’s creamy consistency.

Ingredient Substitutions

• If you do not have cremini mushrooms, use white button or shiitake mushrooms for similar results.
• Regular full-fat milk could work as a substitute for coconut milk, though it would lose its rich aroma.
• For a non-vegan twist, use chicken dumplings instead of vegan ones.

Serving Suggestions

• Pair this soup with jasmine rice or flatbread for a more filling meal.
• It can also be served as a starter followed by a light salad or stir-fried vegetables for a complete course.

Recipe FAQs

→ Can I use light coconut milk instead of full-fat?

Yes, you can use light coconut milk, but full-fat coconut milk adds more richness and creaminess to the soup.

→ Can I substitute the vegan dumplings with another ingredient?

Absolutely! You can use any kind of dumplings or even tofu, noodles, or pre-cooked wontons for variation.

→ Is this soup very spicy?

The soup has a mild kick from the red Thai curry paste and chili oil. You can adjust the spice level by using less curry paste or omitting the chili oil.

→ What can I use for garnish if I don't have cilantro?

If you don't have cilantro, fresh parsley or Thai basil would make an excellent garnish alternative.

→ Can I prepare this soup in advance?

You can prepare the soup base in advance, but it’s best to cook and add the dumplings just before serving to maintain their texture.