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–+ servings
Coconut Curry Soup With Dumplings

Cozy Coconut Curry Soup With Dumplings for Ultimate Comfort

This Coconut Curry Soup With Dumplings is a comforting dish featuring creamy coconut milk and tender dumplings, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tbsp Avocado Oil Cooking fat that adds richness; substitute with olive oil if needed.
  • 1 cup Onion, diced Aromatic base that adds sweetness when caramelized; shallots can be used for a milder flavor.
  • 4 Scallions, chopped Provides a fresh, mild onion flavor; use chives as an alternative.
  • 1 tbsp Garlic, minced Enhances aroma and taste; fresh ginger could replace it for a different profile.
  • 1/2 cup Cremini Mushrooms, chopped Adds umami and texture; can substitute with button mushrooms.
  • 3 cups Vegetable Broth Base liquid that adds depth; use chicken broth for a non-vegan version.
  • 1 cup Coconut Milk, full-fat Gives creaminess and richness; low-fat coconut milk works for fewer calories.
  • 1 tbsp Red Thai Curry Paste Provides spice and flavor; ensure it's vegan-friendly if needed.
  • 1 tsp Soy Sauce Adds saltiness and depth of flavor; use tamari as a gluten-free alternative.
  • 1 tsp Sugar Balances flavors in the broth; maple syrup can be used for a vegan approach.
For the Dumplings
  • 1 bag Frozen Vegan Dumplings Main protein element; any boiled or steamed dumpling variety works.
For Garnishing
  • 2-3 tsp Chili Oil Adds heat; omit for a milder soup.
  • 1 tbsp Fresh Cilantro, chopped Enhances freshness; parsley can be a substitute.
  • 1 tbsp Crunchy Garlic Adds texture; can be omitted or replaced with crispy onions.

Equipment

  • large pot

Method
 

Cooking Steps
  1. Begin by heating 2 tablespoons of avocado oil in a large pot over medium heat. Add 1 cup of diced onion along with the white parts of 4 chopped scallions and 1 tablespoon of minced garlic. Sauté these aromatics for about 5–7 minutes, stirring occasionally, until the onion is softened and caramelized, releasing a sweet and fragrant aroma.
  2. Next, stir in ½ cup of chopped cremini mushrooms. Continue cooking for another 3–5 minutes, allowing the mushrooms to become tender and slightly browned.
  3. Once the vegetables are ready, add 1 tablespoon of red Thai curry paste, 1 teaspoon of sugar, and 1 teaspoon of soy sauce to the pot. Sauté for about 1 minute.
  4. Pour in 3 cups of vegetable broth, stirring to combine thoroughly. Bring the soup to a gentle simmer over medium heat, then add 1 cup of full-fat coconut milk.
  5. Gently drop the frozen vegan dumplings into the simmering soup, ensuring they are evenly spaced. Let them cook for about 7 minutes.
  6. Ladle the piping hot soup into bowls, garnish with chili oil, the green parts of the scallions, fresh cilantro, and crunchy garlic.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Feel free to toss in additional vegetables like bok choy or snap peas for added nutrition and color.

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