Save Rain was drumming against my kitchen window last Tuesday when I realized I had nothing prepared for dinner and friends were coming over in an hour. This coconut curry soup saved me completely. The way the house filled with those warm Thai aromas made everyone forget I had almost ordered takeout instead.
My friend Sarah took one sip and immediately asked for the recipe. Her partner who claims to hate soup went back for seconds. Now whenever anyone mentions they need a quick comforting meal this is the first thing I recommend.
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Ingredients
- Avocado oil: Has a higher smoke point than olive oil and lets you sauté without any bitter taste
- Onion and scallion whites: Building that aromatic foundation is crucial and separating the greens gives you a fresh garnish later
- Cremini mushrooms: Add meaty texture and umami that makes this feel substantial
- Red Thai curry paste: The backbone of all those complex flavors without needing to measure ten different spices
- Coconut milk: Full fat is essential here for that luxurious velvety texture
- Frozen vegan dumplings: The clever shortcut that makes this a complete meal without extra work
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Instructions
- Build your flavor base:
- Heat the avocado oil in your heavy-bottomed pot over medium-low heat. Toss in the diced onion scallion whites garlic and salt. Let everything soften and caramelize slowly for about 5-7 minutes.
- Add the mushrooms:
- Stir in your chopped cremini mushrooms and cook until theyre tender and most of their moisture has evaporated about 3-4 minutes.
- Toast the curry paste:
- Add the red Thai curry paste soy sauce and sugar. Stir constantly for 1 minute to toast the spices and bloom those aromatics.
- Create the broth:
- Pour in the vegetable broth and bring everything to a gentle simmer. Add the coconut milk and stir until fully incorporated and smooth.
- Cook the dumplings:
- Gently lower those frozen dumplings right into the soup. Let them simmer for about 7 minutes until theyre heated through and tender.
- Finish with flair:
- Ladle the hot soup and dumplings into bowls. Top each serving with chili oil those reserved scallion greens fresh cilantro and a generous sprinkle of crunchy garlic.
Pin it Last week my sister texted me at midnight saying she made this for her family and her five year old who never eats anything actually asked for more. That little victory moment of watching someone enjoy a meal you created stays with you.
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Making It Your Own
Ive learned that the beauty of this soup is its flexibility. Sometimes I add baby spinach during the last two minutes of cooking or throw in some bok choy for extra crunch. The broth remains the same comforting constant while the vegetables change with whats in my fridge.
The Perfect Garnish Game
Never skip the toppings. That chili oil and crunchy garlic transform each bowl from good to unforgettable. I make a batch of crispy garlic in advance and keep it in the fridge because it elevates everything from soup to roasted vegetables.
Pairing Suggestions
A crisp Riesling cuts through the coconut richness beautifully. For something non alcoholic try a sparkling lime soda with plenty of ice. The effervescence and citrus brighten every spoonful.
- Warm naan bread for dipping
- A simple cucumber salad with rice vinegar dressing
- Keep extra lime wedges on hand for squeezing
Pin it This soup has become my go-to for everything from casual weeknight dinners to unexpected guests. Hope it brings you as much comfort as it has brought me.
Frequently Asked Questions
- → Can I use fresh dumplings instead of frozen?
Fresh dumplings work beautifully and may cook slightly faster, typically 5-6 minutes. Check them earlier to prevent overcooking. Adjust the cooking time based on the thickness of your dumpling wrappers.
- → How can I make this gluten-free?
Substitute tamari for the soy sauce and verify your dumplings are gluten-free. Many brands now offer rice-based dumpling wrappers. Also check that your curry paste doesn't contain hidden wheat-based ingredients.
- → Can I make this soup spicier?
Increase the red Thai curry paste to 1.5 tablespoons and add more chili oil when serving. You can also incorporate fresh Thai chilies during step 2 or add a splash of sriracha to your individual bowl.
- → How long does this soup keep?
The soup base stores well for 4-5 days refrigerated. However, dumplings become soggy over time, so add them fresh when reheating leftovers. Freeze the soup base separately for up to 3 months.
- → What vegetables can I add?
Baby spinach, bok choy, snow peas, bell peppers, or carrots all complement the curry flavors. Add heartier vegetables like carrots with the onions, and quick-cooking greens like spinach during the last 2 minutes.
- → Can I use another type of milk?
Coconut milk provides the best richness and authentic Thai flavor. Light coconut milk works but yields a thinner soup. Other plant milks won't provide the same creamy consistency or flavor balance.
