This Thai Coconut Curry Soup with Dumplings is a warm hug you need when it's cold outside! From the ease of making it, to how delicious this is, is unbelievable! I am 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!
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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! This soup recipe is vegan. To make this soup gluten-free, use gluten-free dumplings instead!
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!
Note: I am using the frozen vegan dumplings from Trader Joe's. They are naturally vegan, but not gluten-free. Use gluten-free dumplings if you have gluten restrictions. I have not tried this brand but found these vegan and gluten-free dumplings on Thrive Market.
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!
Step-by-Step Recipe
- In a heavy bottom pot, on a medium-low flame, add oil. Once hot, add finely chopped onions, the white part of finely chopped scallions, and garlic.
- To this add salt. Cook until the onions soften and start to caramelize.
- Now add the Mushrooms. Cook them until they soften.
- Add the red Thai Curry Paste, sugar, and soy sauce and saute.
- Next, add the vegetable broth, and bring it to a 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.
Serving Suggestions
I recommend eating this right off the pot. It tastes best when the soup is ready, and served hot. You can serve our Hakka Noodles or Chili Paneer as a side for this soup!
The more the dumplings sit in the soup, the more they will start to disintegrate. I like to add the dumplings only when I am ready to serve. If you need to make this coconut curry dumpling soup, I recommend you add the dumplings only when you are ready to serve.
Storage Instructions
I make this soup, and the pot is licked clean! It is that delicious. But if you need to make this soup ahead of time, make the broth and store it for 3-5 days. Add dumplings to the soup whenever you want to eat it. Reheat it and let the dumplings cook. Serve warm with a sprinkle of scallions and some chili oil.
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!
- You can add some peanut butter to the recipe to add nuttiness and creaminess to the recipe.
- Add miso paste, and some cooked ramen, to the recipe, to make a hearty ramen bowl.
- 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
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- 1 Cooking Pot
Ingredients
- 1 Tablespoon Avocado Oil
- 1 Cup Onion Finely Chopped
- 4 Scallions Finely Chopped
- ½ 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
Garnishings
- 2-3 Teaspoons Chili Oil
- 1 Tablespoon Scallions The Green Part of the Scallions
- 1 Tablespoon Crispy Garlic
- 1 Tablespoon Cilantro Finely Chopped
Instructions
- 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.
Notes
- To make it gluten-free, use gluten-free dumplings of your choice.
- 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!
Marissa Root
Absolutely fantastic!!!
Aayushi Patel
Thank you Marissa!!!
Cameron
You marked this recipe gluten free, but the dumplings you used have wheat.
Aayushi Patel
Thank you Cameron, for checking out the recipe. I have now highlighted in the Notes part of the recipe card to use gluten-free dumplings of your choice to make the recipe.
Anonymous
Look at the notes.
Joann
Just made this! I made dumplings from scratch and it was a hit at dinner! Will definitely make again.
Aayushi Patel
So glad it was a hit! Those dumplings must taste so delicious !!!
Anonymous
the calorie count is off by some 100
Aayushi Patel
This nutritional count is by estimation only!