Quick Coconut Curry Soup with Dumplings

why make this recipe

This soup cooks fast and gives warm, rich flavor. It uses simple store-bought dumplings and common pantry items. It is great for busy nights or when you want comfort food with little work. For more quick meal ideas, see quick easy chicken meals.

introduction

This coconut curry soup is creamy, spicy, and bright. The red Thai curry and coconut milk give a deep flavor. Frozen vegan dumplings cook in the broth and make the soup filling. The soup works as a light dinner or a starter for a bigger meal. You can pair it with rice or a simple salad. For a different quick dinner idea, look at air fryer chicken tips.

how to make Quick Coconut Curry Soup with Dumplings

Make the soup in one pot on the stove. Sauté the aromatics first, add the curry paste and seasonings, then pour in broth and coconut milk. Simmer and add the frozen dumplings until they heat through. Finish with fresh herbs and crunchy garlic for texture. Follow the full ingredient list and the step-by-step directions below.

Ingredients :

1 tsp soy sauce, 1 bag frozen vegan dumplings (12 to 15 pieces), 1 tsp salt, 1 tsp sugar, 1 tbsp avocado oil, 3 cups vegetable broth, 4 scallions, chopped, 1 tbsp minced garlic, 1 cup coconut milk (full-fat for best flavor), 1/2 cup chopped cremini mushrooms, 1 cup diced onion, 1 tbsp red Thai curry paste, 2 to 3 tsp chili oil, 1 tbsp chopped cilantro (fresh), 1 tbsp sliced scallion greens, 1 tbsp crunchy garlic

Directions :

In a large pot, heat the avocado oil over medium heat. Add the diced onion, minced garlic, and chopped scallions. Sauté until the onion becomes soft. Stir in the chopped cremini mushrooms and cook for another 2-3 minutes. Add the red Thai curry paste, soy sauce, salt, and sugar. Mix everything well. Pour in the vegetable broth and coconut milk. Bring the mixture to a simmer. Add the frozen vegan dumplings and the chili oil. Cook for about 5-7 minutes, or until the dumplings are heated through. Taste and adjust seasoning if needed. Serve hot, topped with fresh cilantro, sliced scallion greens, and crunchy garlic.

how to serve Quick Coconut Curry Soup with Dumplings

Serve the soup hot in deep bowls. Top with extra cilantro, sliced scallion greens, and crunchy garlic. Add a squeeze of lime if you like a bright note. For a fuller meal, serve with steamed rice or crusty bread. For another cozy main dish idea, try a chicken casserole recipe.

how to store Quick Coconut Curry Soup with Dumplings

Let the soup cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat until hot. If the soup thickens, add a splash of water or broth while reheating. Do not freeze the soup with dumplings; dumplings can get soft and change texture.

tips to make Quick Coconut Curry Soup with Dumplings

• Use full-fat coconut milk for best taste.
• Sauté the onion and garlic until soft to build flavor.
• Add dumplings last so they do not overcook.
• Taste and adjust salt, soy, or sugar at the end.
• Add more chili oil if you like it spicy.

variation (if any)

• Add tofu or sliced bok choy for extra veggies.
• Use chicken or shrimp if you do not need a vegan option.
• Swap red Thai curry paste for green curry paste for a different flavor.

FAQs

Q: Can I use fresh dumplings instead of frozen?
A: Yes. Add fresh dumplings and cook until they float and heat through, usually a few minutes less.

Q: Is this soup spicy?
A: It has a mild to medium heat from the red curry and chili oil. Reduce chili oil to make it milder.

Q: Can I make this gluten-free?
A: Check the dumpling wrapper and soy sauce. Use gluten-free dumplings and tamari instead of soy sauce.

Q: How long does it take to cook this soup?
A: It takes about 20 to 25 minutes from start to finish.

Conclusion

For another take on this flavor combo, see Coconut Curry Soup with Dumplings – The Whisk Addict – Easy ….

Quick Coconut Curry Soup with Dumplings

---

• Author: kaoucheegmail-com
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A creamy and spicy soup made with coconut milk and quick-cooking vegan dumplings, perfect for busy nights.

---

Ingredients

Scale 1x2x3x

• 1 tsp soy sauce
• 1 bag frozen vegan dumplings (12 to 15 pieces)
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp avocado oil
• 3 cups vegetable broth
• 4 scallions, chopped
• 1 tbsp minced garlic
• 1 cup coconut milk (full-fat for best flavor)
• 1/2 cup chopped cremini mushrooms
• 1 cup diced onion
• 1 tbsp red Thai curry paste
• 2 to 3 tsp chili oil
• 1 tbsp chopped cilantro (fresh)
• 1 tbsp sliced scallion greens
• 1 tbsp crunchy garlic

---

Instructions

1. In a large pot, heat the avocado oil over medium heat.
2. Add the diced onion, minced garlic, and chopped scallions. Sauté until the onion becomes soft.
3. Stir in the chopped cremini mushrooms and cook for another 2-3 minutes.
4. Add the red Thai curry paste, soy sauce, salt, and sugar. Mix everything well.
5. Pour in the vegetable broth and coconut milk. Bring the mixture to a simmer.
6. Add the frozen vegan dumplings and the chili oil. Cook for about 5-7 minutes, or until the dumplings are heated through.
7. Taste and adjust seasoning if needed. Serve hot, topped with fresh cilantro, sliced scallion greens, and crunchy garlic.

Notes

Use full-fat coconut milk for best taste. Add extra chili oil to make it spicier.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Nutrition

• Serving Size: 1 bowl
• Calories: 300
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 14g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 0mg

Keywords: coconut curry soup, vegan soup, quick meal, comfort food