This Thai Coconut Curry Soup with Dumplings is literally a warm hug you need when it's cold outside! From the ease of making it, to how delicious this is, is literally unbelievable! I am literally talking about a restaurant-style Coconut Curry Broth with dumplings. My goodness, this is heaven in a bowl. And you have got to try it before you move on scrolling to your next dinner option!
What is Coconut Curry Soup with Dumplings?
I was inspired to make this soup simply out of the desperation to finish the frozen dumplings from my freezer and the red Thai Curry Paste sitting in my refrigerator.
The soup is made of a rich coconut curry broth, with onions, scallions, mushrooms, and garlic. I use the store-bought Red Thai Curry Paste, Frozen Vegan Dumplings, and Coconut Milk, to make this recipe super quick! The frozen dumplings are then cooked in this delicious broth, and enjoyed with toppings like scallions, chili oil, and crispy garlic!
The soup has a lot of umami and warm flavors and is very filling. Super easy to make, and uber delicious. This soup will transport your family to have an experience of eating restaurant-style soup at home! It is luxurious!
Why You Should Make This Recipe
- Easy and Quick to Make
- Uber Delicious
- Who Doesn't like Dumplings
- It is Vegan
- The flavors are so bright and delicious, that you just can't repeat this soup every week!
Ingredients to Make The Coconut Curry Soup
- Red Thai Curry Paste - Store-bought Red Thai Curry paste is what I use, to make my life easy! The two brands I prefer are Thai Kitchen Red Thai Curry Paste and Maesri Red Thai Curry Paste. These two brands are vegan that are easily available in the market!
- Coconut Milk - Canned coconut milk works best in this recipe, as it is creamy and has the perfect amount of fat to add richness to the soup
- Frozen Veggie Dumplings - I use the Frozen Veggie Dumplings from Trader Joe's. You can use any dumplings you like for this recipe!
- Oil - Avocado oil works for us for everyday cooking, but you can also use coconut oil or sesame oil.
- Aromatics - The recipe needs finely chopped onions, scallions, and minced garlic. To add more umami and meaty texture, I like to use mushrooms. You can add more veggies of your choice to the soup!
- Soy Sauce or Coconut Aminos - The soy sauce is our irreplaceable ingredient of the recipe, because of its saltiness and sweetness, the beautiful flavor it has to offer.
- Salt and Sugar - The duo that brings a beautiful balance in any recipe! Sugar will help to add depth of flavor, and bring the umami flavors to life!
- Garnishing - Garnish this soup with some chili oil, and scallions. You can also add some fresh cilantro!
Expert Tips to Make This Soup
- You don't need a lot of oil to cook this recipe.
- Add any protein of your choice! I like to add crumbled tofu to the recipe sometimes, it adds to the meaty texture!
- Cook the broth on medium-low flame. Once it comes to a boil add the dumplings. Let the dumplings cook for 7-8 minutes, and your soup is ready to be served.
- Serve the soup hot, with a drizzle of chili oil, some crispy fried garlic, scallions, and cilantro!
- This makes up for a great dinner option with a side of salad.
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Coconut Curry Soup with Dumplings
- 1 Cooking Pot
- 1 Tablespoon Avocado Oil
- 1 Cup Onion Finely Chopped
- 4 Scallions Finely Chopped
- 1/2 Cup Cremini Mushrooms Finely Chopped
- 1 Tablespoon Garlic Minced
- 1 Tablespoon Red Thai Curry Paste
- 1 Teaspoon Salt
- 3 Cups Vegetable Broth
- 1 Teaspoon Soy Sauce
- 1 Cup Coconut Milk
- 1 Teaspoon Sugar
- 1 Bag Frozen Vegan Dumplings about 12-15 dumplings
- 2-3 Teaspoons Chili Oil
- 1 Tablespoon Scallions The Green Part of the Scallions
- 1 Tablespoon Crispy Garlic
- 1 Tablespoon Cilantro Finely Chopped
- In a heavy bottom pot, on a medium low flame, add oil. Once hot, add finely chooped onions, white part of finely chopped scallions and garlic.
- To this add salt. Cook until the onions soften and start to caramalize.
- Now add the Mushrooms. Cook them until they soften.
- Add the red Thai Curry Paste, sugar and soy sauce and saute.
- Next add in the vegetable broth, and bring it to simmer.
- Add the coconut milk, and mix. Bring it to a simmer.
- Now add 1 Bag of frozen Dumplings, it should have about 15 pieces!
- Cook this on a medium low flame for another 7 minutes. The dumplings should be thawed and ready!
- Serve hot! Garnish with chili oil, scallion greens, cilantro and crispy garlic.
- If you have leftovers, store it in an airtight container. Heat it up in the microwave to enjoy it the next day! I would keep this in the refrigerator no more than 2 days.
- The recipe is super simple and straightforward.
- You can add any veggies and protein of your choice to the recipe to make it healthier. The recipe is very forgiving!