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Coconut Curry Soup with Dumplings

Savory Coconut Curry Soup with Dumplings for Cozy Nights

Quick Vegan Coconut Curry Soup with Dumplings is the perfect warm, comforting hug in a bowl for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Avocado Oil Substitute with coconut oil for richer flavor.
  • 1 medium Onion Use shallots for a milder flavor.
  • 2 stalks Scallions Only the white parts for sautéing.
  • 3 cloves Minced Garlic Fresh is best.
  • 8 ounces Chopped Cremini Mushrooms Use button or shiitake mushrooms as alternatives.
  • 2 tablespoons Red Thai Curry Paste Switch to green curry paste for a different flavor.
  • 4 cups Vegetable Broth Chicken broth can be used if not vegan.
  • 1 can (13.5 ounces) Coconut Milk Full-fat recommended for richness.
For the Dumplings
  • 12 ounces Frozen Vegan Dumplings Ensure they are steamable or boilable.
For Seasoning and Garnish
  • 2 tablespoons Soy Sauce Tamari can be gluten-free substitute.
  • 1 tablespoon Sugar Maple syrup can serve as an alternative.
  • 1 tablespoon Chili Oil Optional for those preferring less spice.
  • 1 bunch Fresh Cilantro Can replace with parsley for milder taste.
  • 1/4 cup Crunchy Garlic Can omit if unavailable.

Equipment

  • Heavy-bottom pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of avocado oil in a heavy-bottom pot over medium-low heat for 1–2 minutes.
  2. Add 1 diced onion and the white parts of 2 sliced scallions. Sauté for 5–7 minutes until soft and caramelized.
  3. Stir in 3 cloves of minced garlic and 8 ounces of chopped cremini mushrooms. Sauté for another 3–5 minutes.
  4. Stir in 2 tablespoons of red Thai curry paste, 1 tablespoon of sugar, and 2 tablespoons of soy sauce. Cook for 1 minute.
  5. Pour in 4 cups of vegetable broth and bring to a gentle simmer over medium heat. After 5 minutes, add 1 can of coconut milk.
  6. Simmer gently for another 5 minutes, ensuring it doesn’t boil vigorously.
  7. Add 12 ounces of frozen vegan dumplings and simmer on medium-low heat for about 7 minutes until heated through.
  8. Ladle soup into bowls and garnish with chili oil, scallion greens, fresh cilantro, and crunchy garlic.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

For best flavor, sauté the curry paste with aromatics and maintain a gentle simmer after adding coconut milk to prevent curdling.

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