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If you love dishes that bring bold flavors and comforting warmth into one bowl, then you are going to adore this Coconut Curry Soup with Vegan Dumplings Recipe. Picture a velvety, fragrant curry broth enriched with creamy coconut milk and infused with red Thai curry paste, paired with tender vegan dumplings that soak up every bit of that delicious soup. It’s a harmonious blend of textures and tastes that feels both nourishing and indulgent. Whether it’s a chilly evening or you simply crave something satisfying and vibrant, this recipe is the perfect hug in a bowl that’s also wonderfully simple to prepare.
Ingredients You’ll Need
Each ingredient in this Coconut Curry Soup with Vegan Dumplings Recipe plays a key role, creating layers of flavor, inviting textures, and a beautiful color palette. From the aromatic onion and garlic base to the creamy coconut milk and spicy curry paste, every component combines to elevate this soup into something truly special.
- Avocado Oil: A healthy, neutral oil perfect for sautéing without overpowering the dish.
- Onion (finely chopped): Builds a sweet, savory foundation for the soup’s flavor.
- Scallions (white and green parts separated and finely chopped): Adds freshness with the whites sautéed and greens used for garnish.
- Cremini Mushrooms (finely chopped): Adds earthy depth and a meaty texture to the broth.
- Garlic (minced): Infuses the soup with its beloved pungent warmth.
- Red Thai Curry Paste: The heart of this dish, bringing bold spicy, aromatic flavors.
- Salt: Essential for enhancing all the natural flavors in the soup.
- Vegetable Broth: A flavorful, plant-based liquid that forms the soup’s base.
- Soy Sauce: Adds umami and a touch of saltiness for balance.
- Coconut Milk (unsweetened): Creates a rich, creamy texture and subtle sweetness.
- Sugar: Balances the heat and acidity from the curry paste with a hint of sweetness.
- Frozen Vegan Dumplings: Convenient and delicious, they soak up the soup’s flavors beautifully.
- Chili Oil: Provides an optional spicy kick and striking color contrast.
- Scallion Greens: Adds a fresh, crisp bite as a topping.
- Crispy Garlic: Introduces a crunchy texture and toasted garlic flavor as garnish.
- Cilantro (finely chopped): Brings a bright, herbaceous finish to each spoonful.
How to Make Coconut Curry Soup with Vegan Dumplings Recipe
Step 1: Prepare the Aromatics
Start by heating avocado oil in a heavy-bottom pot over medium-low heat. Add finely chopped onions, the white parts of the scallions, and minced garlic. Sprinkle in salt to help draw out their moisture, cooking everything gently until the onions soften and begin to caramelize, releasing a wonderful sweetness that forms the soup’s base.
Step 2: Cook the Mushrooms
Next, stir in the finely chopped cremini mushrooms. Let them cook down until they soften and their moisture evaporates, adding an earthy depth and a hint of umami that makes this soup extra comforting and satisfying.
Step 3: Add Curry Paste and Seasonings
Mix in the red Thai curry paste, soy sauce, and sugar. Sauté the mixture for about a minute, allowing the curry paste to toast gently and open up its aromatic spices — this step packs serious flavor into the broth.
Step 4: Add Liquids
Pour in the vegetable broth and bring it all to a gentle simmer. After a couple of minutes, pour in the coconut milk, stirring well to combine everything into a luscious, creamy curry broth that’s both rich and fragrant.
Step 5: Cook the Dumplings
Carefully add your frozen vegan dumplings to the pot, making sure they’re fully submerged. Simmer gently on medium-low heat for about 7 minutes, enough time for the dumplings to heat through and soak up the delicious curry soup flavors without losing their tender texture.
Step 6: Garnish and Serve
Finally, ladle the piping hot soup and dumplings into bowls. Drizzle with chili oil to your preferred spice level, then sprinkle with scallion greens, crispy garlic, and fresh chopped cilantro for a flavor and texture lift. Serve immediately and enjoy every soul-soothing spoonful.
How to Serve Coconut Curry Soup with Vegan Dumplings Recipe
Garnishes
Fresh garnishes take this soup from great to unforgettable. The scallion greens add a mild oniony crunch, crispy garlic brings a welcome crispy texture and aroma, while cilantro’s bright, citrusy notes perfectly balance the rich curry. A light drizzle of chili oil can elevate the heat and deepen the color on the surface, making each bowl as beautiful as it is delicious.
Side Dishes
This soup stands out on its own but also pairs beautifully with light, fresh sides. A crunchy cucumber salad or simple steamed jasmine rice complements the curry’s bold flavors and keeps the meal well-rounded. For something heartier, a crusty baguette or grilled flatbread works wonders for dipping into the luscious broth.
Creative Ways to Present
Want to impress your guests? Serve the coconut curry soup in rustic bowls, allowing the vibrant orange broth and garnishes to pop visually. Add a few extra dumplings on top and sprinkle scattered herbs for a lush, appealing finish. You could also offer a small side of chili oil or lime wedges so everyone can customize their bowl at the table.
Make Ahead and Storage
Storing Leftovers
This Coconut Curry Soup with Vegan Dumplings Recipe stores beautifully in the refrigerator. Transfer leftovers to an airtight container and keep for up to 3 days. The flavors actually deepen after resting overnight, making it an excellent next-day meal option.
Freezing
While the dumplings are best fresh, you can freeze the soup base without them. Cool the broth completely, pour into freezer-safe containers, and freeze for up to 2 months. When ready to enjoy, thaw overnight and add freshly cooked vegan dumplings for the best texture.
Reheating
To reheat, gently warm the soup on the stove over medium heat until simmering. If stored with dumplings, stir occasionally to prevent sticking and ensure even warming. For a quick fix, microwave individual servings, adding a splash of broth or water if it thickens too much.
FAQs
Can I use fresh dumplings instead of frozen?
Absolutely! Fresh vegan dumplings will work wonderfully and may cook even faster. Just adjust cooking time accordingly and keep an eye to prevent overcooking.
Is this recipe spicy? Can I make it milder?
The red Thai curry paste gives the soup a moderate heat that’s nicely balanced by creamy coconut milk. If you prefer milder flavors, reduce the curry paste amount or avoid adding chili oil when serving.
Can I make my own vegan dumplings for this soup?
Yes! Homemade vegan dumplings with your favorite fillings can elevate the soup even further. Just ensure they are fully cooked before adding to the hot soup to warm through.
What can I substitute for cremini mushrooms?
If you don’t have cremini mushrooms, button mushrooms or shiitake would work well. You could also try chopped eggplant for a different but equally satisfying texture.
Is this recipe gluten-free?
If you choose gluten-free vegan dumplings and verify that your soy sauce is gluten-free, this recipe can absolutely be made to fit a gluten-free diet.
Final Thoughts
Getting cozy with a warm bowl of this Coconut Curry Soup with Vegan Dumplings Recipe feels like a little celebration of flavors and textures, all while keeping things plant-based and comforting. It’s a recipe you’ll want to make again and again, whether for a weekday dinner or to impress friends with a vibrant vegan option. I can’t recommend it enough—so grab those ingredients and treat yourself to this soul-satisfying delight!
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Print
Coconut Curry Soup with Vegan Dumplings Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Description
This vibrant Coconut Curry Soup with Dumplings is a comforting vegan dish featuring a rich blend of red Thai curry, creamy coconut milk, and tender vegetables. Paired with warming vegan dumplings, this quick and flavorful soup is perfect for a satisfying meal ready in just 30 minutes.
Ingredients
Soup Base
- 1 Tablespoon Avocado Oil
- 1 Cup Onion, finely chopped
- 4 Scallions, finely chopped (separate white and green parts)
- 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 (unsweetened)
- 1 Teaspoon Sugar
Dumplings and Garnish
- 1 Bag Frozen Vegan Dumplings (about 12–15 dumplings)
- 2–3 Teaspoons Chili Oil
- 1 Tablespoon Scallion greens (the green part of the scallions)
- 1 Tablespoon Crispy Garlic
- 1 Tablespoon Cilantro, finely chopped
Instructions
- Prepare the aromatics: Heat avocado oil in a heavy-bottom pot over medium-low heat. Add finely chopped onions, the white parts of the scallions, and minced garlic. Sauté for a minute, sprinkle in salt, and cook until onions soften and begin to caramelize, about 5 minutes.
- Cook the mushrooms: Stir in the finely chopped cremini mushrooms, cook until they soften and release moisture, about 3 minutes.
- Add curry paste and seasonings: Mix in the red Thai curry paste, sugar, and soy sauce. Sauté for another minute to blend flavors and toast the curry paste, releasing its spices.
- Add liquids: Pour in vegetable broth and bring to a simmer. After 2 minutes, add coconut milk and stir well. Return to a gentle simmer.
- Cook the dumplings: Carefully add frozen vegan dumplings to the simmering soup, ensuring they’re submerged. Cook on medium-low heat for about 7 minutes, until heated through and tender.
- Garnish and serve: Ladle soup and dumplings into bowls. Drizzle chili oil to taste and sprinkle with scallion greens, crispy garlic, and chopped cilantro. Serve immediately.
Notes
- Use unsweetened coconut milk to keep the soup rich without added sugars.
- Adjust chili oil quantity to your preferred spice level.
- Frozen vegan dumplings can be substituted with fresh if available, but adjust cooking time accordingly.
- If you prefer a spicier soup, add extra red Thai curry paste or fresh chilies.
- For a gluten-free version, ensure the dumplings and soy sauce used are gluten-free.
