Pin The first time I made this curry soup was on a gray rainy Tuesday when I needed something vibrant to pierce through the gloom. My kitchen filled with the warm aromas of toasted curry paste and coconut milk, creating such comfort that my roommate wandered in asking what smelled so incredible. The dumplings plumped up beautifully in the broth, and I realized I had stumbled upon something special—a soup that feels like a hug in a bowl.
Last winter, I served this at a small dinner party when my friend mentioned she was feeling under the weather. Everyone sat around the table cradling warm bowls, steam rising into the overhead lights, and the conversation shifted from casual chatter to genuine contentment. The dumplings disappeared first, followed by requests for second helpings of the fragrant broth.
Ingredients
- Avocado oil: Has a higher smoke point than olive oil and adds a neutral base that lets curry flavors shine
- Onion and scallions: The whites build the aromatic foundation while the greens provide a fresh, crisp finish
- Cremini mushrooms: Add meaty texture and umami depth that makes the soup feel substantial
- Red Thai curry paste: The backbone of flavor—toast it briefly to unlock its aromatic potential
- Coconut milk: Full-fat creates that luxurious, velvety texture that makes restaurant curries so memorable
- Frozen vegan dumplings: A brilliant shortcut that cooks directly in the soup, absorbing all those flavors
Instructions
- Build your aromatic base:
- Heat the avocado oil in a heavy-bottomed pot over medium-low heat. Add the diced onion, scallion whites, garlic, and salt. Cook until onions soften and start to caramelize, about 5 to 7 minutes.
- Add the mushrooms:
- Stir in the chopped cremini mushrooms and cook until tender and most of their moisture has evaporated, about 3 to 4 minutes.
- Toast the curry paste:
- Add the red Thai curry paste, soy sauce, and sugar. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
- Create the broth:
- Pour in the vegetable broth and bring to a gentle simmer. Add the coconut milk and stir until completely smooth.
- Cook the dumplings:
- Gently add the frozen vegan dumplings to the simmering soup. Cook for 7 minutes until heated through and tender.
- Finish with flair:
- Ladle into bowls and top each serving with chili oil, scallion greens, fresh cilantro, and crunchy garlic.
Pin This soup has become my go-to when friends need comfort, whether it is illness, heartbreak, or just a bad week at work. Something about the combination of warm broth and pillowy dumplings feels like being cared for, and I love watching peoples shoulders relax as they take that first steaming spoonful.
Make It Your Own
The beauty of this soup base is its versatility—swap dumplings for tofu cubes or add baby spinach during the last two minutes of cooking. I once used green curry paste instead of red and created an entirely different but equally wonderful version. The soup freezes beautifully without the dumplings, so consider making extra broth for busy nights.
Perfecting the Garnish
Do not skip the toppings—they transform this from good to extraordinary. The chili oil adds warmth that blooms in the broth, while crunchy garlic provides texture contrast against the soft dumplings. Fresh herbs cut through the coconut richness, brightening each spoonful. I make a double batch of crunchy garlic to keep on hand for adding instant depth to other dishes too.
Timing Is Everything
This soup comes together quickly once you start cooking, so have all ingredients prepped before you heat the oil. The dumplings only need 7 minutes—any longer and they will become soggy and fall apart. Keep the soup at a gentle simmer rather than a rolling boil to maintain the silky texture of the coconut milk. If you are making this ahead, stop before adding the dumplings and reheat the broth before cooking them fresh.
- Chop all vegetables while the pot heats up to save precious minutes
- Taste and adjust seasoning before adding dumplings since you cannot easily stir afterward
- Have garnishes prepped and ready before you start serving
Pin There is something deeply satisfying about ladling this soup into bowls, watching steam rise as everyone leans in with anticipation. It is the kind of meal that turns an ordinary evening into something worth remembering.
Recipe Q&A
- → Can I use fresh dumplings instead of frozen?
Fresh dumplings work perfectly—just reduce cooking time to 4-5 minutes until they float and are heated through. Frozen dumplings are convenient and hold their shape well in the simmering broth.
- → How can I make this gluten-free?
Substitute tamari for soy sauce and verify your dumplings are certified gluten-free. Most red curry pastes are naturally gluten-free, but always check labels to be certain.
- → Can I add more vegetables to this soup?
Absolutely—baby spinach, bok choy, sliced bell peppers, or snap peas make excellent additions. Add heartier vegetables like carrots with the onions, and delicate greens like spinach during the last 2 minutes of cooking.
- → Is this soup spicy?
The heat level depends on your curry paste and chili oil. Start with 1 tablespoon of red curry paste for mild-medium spice, then adjust with additional chili oil at the table for custom heat.
- → How long do leftovers keep?
Store in an airtight container for up to 3 days. The dumplings will continue softening, so if meal prepping, consider storing soup and dumplings separately and reheating together before serving.
- → What type of dumplings work best?
Thin-skinned Asian-style dumplings like gyoza or potstickers work beautifully. Look for vegetable-filled options, though pork or chicken dumplings also complement the curry flavors if not strictly vegan.