Quick Coconut Curry with Dumplings (Printable)

Creamy Thai-spiced coconut broth with tender dumplings, aromatic vegetables, and zesty herb garnish.

# Ingredient List:

→ Soup Base

01 - 1 tablespoon avocado oil
02 - 1 cup diced onion
03 - 4 scallions, whites and greens separated
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 broth achieves this perfect balance between creamy coconut and punchy curry paste that keeps you coming back for spoonful after spoonful
  • Dumplings simmering right in the soup means every bowl has those tender chewy pockets soaking up all that fragrant broth
  • The entire dish comes together in under 40 minutes but tastes like something that simmered all afternoon
02 -
  • Do not rush the initial onion caramelization—those browned bits are where the deep savory flavor develops
  • Keep the soup at a gentle simmer once the coconut milk goes in, not a rolling boil, to prevent separation
  • Add the dumplings frozen and do not thaw them first or they will become waterlogged and gummy
03 -
  • Make the crunchy garlic in advance and store it in the refrigerator for up to two weeks
  • The soup actually tastes even better the next day as the flavors continue to develop
Go Back