Quick Coconut Curry with Dumplings (Print Version)

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

# What You'll Need:

→ Soup Base

01 - 1 tbsp avocado oil
02 - 1 cup diced onion
03 - 4 scallions, whites and greens separated
04 - 1 tbsp minced garlic
05 - 1 tsp salt
06 - 1/2 cup chopped cremini mushrooms
07 - 1 tbsp red Thai curry paste
08 - 1 tsp soy sauce
09 - 1 tsp 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 tsp chili oil
14 - 1 tbsp chopped fresh cilantro
15 - 1 tbsp sliced scallion greens
16 - 1 tbsp crunchy garlic

# How to Make It:

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

# Additional Tips::

01 -
  • It comes together in under 40 minutes but tastes like it simmered all day
  • The combination of creamy coconut broth with tender dumplings is pure comfort in a bowl
  • You can customize the spice level and vegetables to suit everyone at the table
02 -
  • Do not let the curry paste burn when you toast it or the whole dish will taste bitter
  • Frozen dumplings go directly into the soup thawing them first will make them fall apart
  • Let the soup cool slightly before adding the coconut milk to prevent any separation
03 -
  • If using gluten-free dumplings check the curry paste label too as some contain shrimp paste or wheat
  • Make a double batch of the soup base and freeze it without dumplings for quick future meals
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