Pin The first time I made this curry soup, it was supposed to be a quick Wednesday night dinner for one, but my roommate walked in and immediately asked for a bowl. The way the coconut milk swirls into the broth, turning it this gorgeous golden-orange, stopped both of us in our tracks. We ended up eating standing up at the counter, too impatient to even bother with the dining table. That's the kind of casual magic this soup brings—nothing fancy, just deeply comforting and surprisingly impressive for something that comes together in under 40 minutes.
Last winter, my friend Sara came over after a terrible week at work, and I made this without really thinking about it. She took one sip, closed her eyes, and literally said she could feel her shoulders dropping. There's something about the combination of hot broth, chewy dumplings, and that hit of fresh herbs that just resets everything. We spent two hours at the table just talking, and she asked for the recipe before even leaving the apartment.
Ingredients
- Avocado oil: High smoke point means you can get those onions nicely caramelized without any bitterness, and it adds a subtle buttery richness
- Onion and scallion whites: Building that aromatic foundation slowly—don't rush this step, because those sweet, savory notes are what make the soup taste like it simmered for hours
- Cremini mushrooms: They add this earthy, umami depth that bridges the gap between the coconut milk and curry paste, plus they soak up all those spices beautifully
- Red Thai curry paste: The backbone of the whole dish—toast it briefly in the hot pan to wake up all those aromatic spices before adding the liquids
- Coconut milk: Full-fat is non-negotiable here because that richness balances the spice and creates that silky, restaurant-quality texture
- Frozen vegan dumplings: The genius shortcut—no wrapping required, and they cook directly in the broth, becoming infused with curry as they simmer
Instructions
- Build your aromatic base:
- Heat the avocado oil in a heavy-bottomed pot over medium-low heat, then add your diced onion, chopped scallion whites, and minced garlic with the salt. Let this cook slowly, stirring occasionally, until the onions are soft and starting to turn golden—about 5 to 7 minutes. This slow caramelization is where all the deep flavor develops, so don't rush it.
- Add mushrooms and toast the spices:
- Toss in the chopped cremini mushrooms and cook until they're tender and most of their moisture has evaporated, about 3 to 4 minutes. Stir in the red Thai curry paste, soy sauce, and sugar, and let it cook for a full minute—you'll smell the spices bloom and toast, which is exactly what you want before adding any liquid.
- Create the soup and cook dumplings:
- Pour in the vegetable broth and bring everything to a gentle simmer, then add the coconut milk and stir until completely smooth. Gently drop in the frozen dumplings and let them simmer for 7 minutes until they're heated through and tender. You'll know they're done when they float slightly and feel soft when you press one with your spoon.
- Garnish like you mean it:
- Ladle the hot soup and dumplings into bowls, then drizzle with chili oil and top with sliced scallion greens, chopped fresh cilantro, and that crunchy garlic. The contrast between the hot broth, fresh herbs, and crispy topping is what makes each spoon feel special.
Pin This soup became my go-to when friends are having a rough day—there's something about dumplings floating in a bowl that feels like a hug. Last month, my neighbor texted me at 8pm saying she'd had an awful meeting, and 20 minutes later I was at her door with two containers. We sat on her couch watching bad TV and eating soup, and she told me it was exactly what she needed.
Making It Your Own
I love adding baby spinach or bok choy during the last 2 minutes of cooking—the greens wilt perfectly into the hot broth without getting mushy. Sometimes I'll toss in some cubed tofu or edamame if I want extra protein, and a squeeze of fresh lime right before serving cuts through the coconut richness beautifully.
The Garnish Game
Those toppings aren't optional—they're what transforms this from good to incredible. The chili oil adds heat and color, fresh cilantro brings brightness, scallion greens give a mild bite, and crunchy garlic provides this insane texture contrast. I make big batches of crispy garlic in the oven and keep it in a jar because I put it on everything now.
Perfect Pairings
A crisp Riesling or dry Gewürztraminer cuts through the coconut richness perfectly, and a simple cucumber salad with rice vinegar on the side balances the heat. For a heartier meal, I'll serve it with warm naan or steamed jasmine rice to soak up every last drop of that broth.
- Make extra chili oil and keep it in the fridge—it's incredible on eggs, roasted vegetables, or stirred into rice
- If you can't find vegan dumplings, rice noodles work beautifully instead—just add them during the last 4 minutes of cooking
- The soup actually tastes better the next day, so don't hesitate to make a big batch and let the flavors meld overnight
Pin There's something so satisfying about a recipe that looks impressive but comes together with minimal effort—this soup delivers that perfect combination every time. Hope it brings as much comfort to your kitchen as it has to mine.
Recipe Questions
- → Can I use fresh dumplings instead of frozen?
Fresh dumplings work perfectly. Reduce cooking time to 4-5 minutes since they cook faster than frozen varieties. Watch closely to prevent overcooking and ensure tender texture.
- → How do I adjust the spice level?
Start with 1 tablespoon of curry paste and add more gradually. The chili oil garnish provides additional heat that can be added per serving. For milder flavor, reduce curry paste to 2 teaspoons and omit chili oil.
- → Can I make this soup gluten-free?
Substitute soy sauce with tamari and select gluten-free vegan dumplings. Most curry pastes are naturally gluten-free, but always verify the label. The soup base becomes naturally thick and creamy without any wheat-based ingredients.
- → What vegetables can I add?
Baby spinach, bok choy, bell peppers, or snow peas work beautifully. Add leafy greens during the last 2 minutes of cooking. Heartier vegetables like carrots or broccoli should be added when simmering the broth.
- → How long does this keep in the refrigerator?
The soup base stores well for 3-4 days in an airtight container. However, dumplings may become soggy. For best results, store soup separately and reheat with fresh dumplings, adding 2-3 minutes to cook them through.
- → Can I freeze this dish?
Freeze the soup base without dumplings for up to 3 months. Dumplings don't freeze well once cooked. When ready to serve, thaw the soup overnight in the refrigerator, bring to a simmer, and cook fresh dumplings directly in the broth.