Quick Coconut Curry with Dumplings (Print)

Rich, aromatic coconut curry with tender dumplings, fresh vegetables, and Thai-inspired spices.

# Ingredients:

→ Soup Base

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

# Directions:

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

# Expert Tips:

01 -
  • The frozen dumplings transform into tender pillows right in the broth, absorbing all those curry flavors while keeping their texture perfectly intact
  • This soup hits every craving—creamy but not heavy, spicy but balanced, fresh but warming, and it looks like something from a restaurant
02 -
  • Adding curry paste directly to hot oil for that minute of toasting is the difference between a soup that tastes like coconut milk with spices and one that tastes like a unified, cohesive dish
  • Dumplings will continue to absorb liquid as they sit, so if you're meal prepping, add a splash more broth when reheating to get that perfect consistency back
03 -
  • Let your soup come to room temperature before refrigerating, and reheat gently over low heat to prevent the coconut milk from separating
  • If the soup is too thick after refrigerating (which happens with coconut milk), whisk in a splash of broth while reheating to bring it back to silky perfection
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