Name: Quick Coconut Curry Soup with Dumplings
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Cuisine: Thai-Inspired
Ingredients: 1 tbsp avocado oil (or neutral cooking oil); 1 cup diced onion; 4 scallions, separated (white parts finely chopped, green parts for garnish); 1 tbsp minced garlic; 1/2 cup chopped cremini mushrooms; 1 tsp salt; 1 tsp sugar; 1 tbsp red Thai curry paste (adjust to taste); 3 cups vegetable broth; 1 cup full-fat coconut milk; 1 tsp soy sauce (or tamari for gluten-free); 1 bag frozen vegan dumplings (12–15 pieces); 2–3 tsp chili oil (optional, for heat); 1 tbsp chopped fresh cilantro (for garnish); 1 tbsp crunchy garlic (optional, for garnish)

A cozy, Thai-inspired coconut curry soup that comes together in under 40 minutes, this dish is my go-to for busy nights when I want comfort and flavor without the fuss. The creamy coconut broth is infused with red curry and aromatics, loaded with juicy mushrooms, and finished with tender vegan dumplings for a filling, satisfying bowl. It’s a one-pot wonder that feels both indulgent and nourishing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tbsp avocado oil (or neutral cooking oil)

1 cup diced onion

4 scallions, separated (white parts finely chopped, green parts for garnish)

1 tbsp minced garlic

1 tsp salt

1/2 cup chopped cremini mushrooms

1 tsp sugar

1 tbsp red Thai curry paste (adjust to taste)

3 cups vegetable broth

1 cup full‑fat coconut milk

1 tsp soy sauce (or tamari for gluten‑free)

One bag frozen vegan dumplings (12–15 pieces)

2–3 tsp chili oil (optional, for heat)

1 tbsp chopped fresh cilantro (for garnish)

1 tbsp crunchy garlic (optional, for garnish)

Directions

I start by heating avocado oil in a heavy-bottomed pot over medium-low heat. Once it’s hot, I add the diced onion, the white parts of the scallions, minced garlic, and salt. I let this cook until the onions become soft and just slightly caramelized — around 5 minutes.

Then I toss in the cremini mushrooms and cook them until they’re tender.

Next, I stir in the red Thai curry paste along with the sugar, cooking for about a minute to help the spices bloom and deepen the flavor.

I pour in the vegetable broth, coconut milk, and soy sauce, stirring everything together and bringing the pot to a gentle simmer.

Carefully, I drop in the frozen dumplings and let them cook over medium-low heat until they’re heated through and tender — usually about 7 minutes.

When ready to serve, I ladle the soup into bowls and top each with chili oil (if I want a bit of heat), the green parts of the scallions, fresh cilantro, and a sprinkle of crunchy garlic.

Servings and timing

Servings: 4

Prep time: 12 minutes

Cook time: 25 minutes

Total time: 37 minutes

Calories per serving: ~775 kcal

Variations

Make it gluten-free: I use tamari instead of soy sauce and double-check that the frozen dumplings are gluten-free.

Add more vegetables: Sometimes I throw in baby spinach, bok choy, or shredded carrots near the end of cooking for extra greens and texture.

Protein boost: I’ve added cubes of tofu or chickpeas for more protein — they work well with the curry flavor.

Milder version: I reduce the red curry paste or skip the chili oil if I want a gentler heat.

Noodle swap: On days I don’t have dumplings, I drop in rice noodles or ramen for a different take.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. The dumplings tend to soak up the broth a bit, so I add a splash of water or broth when reheating on the stovetop or in the microwave. I avoid overcooking the soup again — gentle heating is best to keep the dumplings tender and the coconut milk from separating.

FAQs

How spicy is this coconut curry soup?

It depends on the curry paste I use and whether I add chili oil. I can adjust the heat by using less curry paste or skipping the chili oil altogether.

Can I make this soup ahead of time?

Yes, I sometimes prep the base ahead and refrigerate it. When I’m ready to eat, I just reheat the broth and add the dumplings fresh so they don’t overcook or get mushy.

What kind of dumplings should I use?

I use frozen vegan dumplings — usually vegetable or tofu-filled. Any small to medium dumplings work well here, just make sure they’re fully cooked when serving.

Can I freeze the leftovers?

I don’t recommend freezing this soup with dumplings already in it, as they can get soggy when thawed. However, I freeze the curry broth alone and add fresh dumplings when reheating.

What’s the best garnish for this soup?

I love finishing it with chili oil, scallion greens, fresh cilantro, and crunchy garlic for texture and flavor. A squeeze of lime also adds a nice brightness.

Conclusion

This Quick Coconut Curry Soup with Dumplings has quickly become one of my favorite fast comfort meals. It’s warming, satisfying, and incredibly easy to throw together with pantry staples and frozen dumplings. Whether I’m in the mood for something cozy or need a flavorful dinner on the table in under 40 minutes, this one hits the spot every time.

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