Quick Coconut Curry with Dumplings (Printable)

Vibrant coconut curry soup with tender dumplings, aromatic vegetables, and bold Thai flavors finished with fresh herbs and spicy garnish.

# What You’ll Need:

→ Soup Base

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

→ For Serving and Garnish

13 - 2–3 teaspoons chili oil
14 - 1 tablespoon chopped fresh cilantro
15 - 1 tablespoon sliced scallion greens
16 - 1 tablespoon crunchy garlic

# How To Make It:

01 - Heat the avocado oil in a heavy-bottomed pot over medium-low heat. Add the diced onion, chopped scallion whites, and minced garlic. Sprinkle in the salt. Sauté, stirring occasionally, until onions soften and start to caramelize (about 5–7 minutes).
02 - Add the chopped cremini mushrooms. Cook until mushrooms are tender and their moisture has mostly evaporated (about 3–4 minutes).
03 - Stir in the red Thai curry paste, soy sauce, and sugar. Sauté for 1 minute to toast the curry paste and blend the flavors.
04 - Pour in the vegetable broth and bring to a gentle simmer.
05 - Add the coconut milk, stirring until smooth. Return the soup to a gentle simmer.
06 - Gently add the frozen vegan dumplings directly to the simmering soup. Cook for 7 minutes, or until dumplings are heated through and tender.
07 - Ladle soup and dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, chopped cilantro, and a sprinkle of crunchy garlic.

# Expert Advice:

01 -
  • Ready in under 40 minutes but tastes like it simmered all afternoon
  • The contrast of tender dumplings against silky coconut broth is absolutely addictive
  • Customizable spice level lets you make it exactly your way every time
02 -
  • Don't rush the onion caramelization—it builds essential depth that makes the soup taste restaurant-quality
  • Always toast curry paste before adding liquid to unlock its full aromatic potential
  • Drop dumplings gently into the soup to avoid splashing hot broth
03 -
  • Frozen dumplings cook more evenly than fresh ones in hot broth
  • A splash of lime juice right before serving brightens all the flavors
  • Leftover dumplings will absorb broth overnight, making it even better the next day
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