Quick Coconut Curry with Dumplings

The first time I made this curry soup was on a rainy Tuesday when I needed something that felt like a hug but didn't require hours of stirring. My kitchen filled with that unmistakable red curry aroma, and my roommate actually emerged from her bedroom asking what smelled so incredible. That's when I knew this wasn't just soup—it was the kind of dinner that makes people put down their phones and gather in the kitchen.

Last winter I served this at a small dinner party and watched my friend who claims to hate coconut milk take three servings. There's something about the way the dumplings absorb all that spiced broth while maintaining their texture that makes this feel like restaurant quality food. Now whenever anyone mentions being tired or under the weather, this is the recipe I text them immediately.

Ingredients

• 1 tbsp avocado oil: This oil has a neutral flavor that lets the curry shine, but olive oil works in a pinch
• 1 cup diced onion: I've learned that taking the time to really caramelize these adds a subtle sweetness that balances the spice
• 4 scallions: Separating whites and greens gives you two layers of onion flavor—one cooked, one fresh
• 1 tbsp minced garlic: Fresh is non negotiable here, jarred garlic loses something in the curry base
• 1 tsp salt: This enhances all the other flavors without making the soup taste salty
• 1/2 cup chopped cremini mushrooms: They develop this meaty texture that makes the soup feel more substantial
• 1 tbsp red Thai curry paste: Thai Kitchen is my go to for consistent flavor, but any brand you love works
• 1 tsp soy sauce: Adds that essential umami depth that makes the soup taste complex
• 1 tsp sugar: Just enough to balance the heat and bring all the flavors together
• 3 cups vegetable broth: Low sodium is best so you can control the salt level
• 1 cup full fat coconut milk: Don't skimp here—the richness is what makes this feel indulgent
• 1 bag frozen vegan dumplings: The frozen ones actually work better than fresh in soup because they hold their shape
• 2-3 tsp chili oil: This adds that finishing kick and beautiful red swirl on top
• 1 tbsp chopped fresh cilantro: The bright herbaceous flavor cuts through the rich coconut
• 1 tbsp sliced scallion greens: Fresh crunch that contrasts with the tender dumplings
• 1 tbsp crunchy garlic: Store bought is fine but homemade will make you feel like a restaurant chef

Instructions

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Build your flavor foundation:

Heat that avocado oil in a heavy bottomed pot over medium low heat, then toss in your diced onion, scallion whites, garlic, and salt. Let them sauté for about 5 to 7 minutes until the onions are soft and starting to turn golden brown—this step is worth every minute.

Add the mushrooms:

Toss in your chopped cremini mushrooms and cook for another 3 to 4 minutes. You want them tender and most of their moisture evaporated so they don't water down your soup.

Toast the curry paste:

Stir in your red Thai curry paste, soy sauce, and sugar. Let this cook for exactly 1 minute, stirring constantly—you'll smell the curry paste become fragrant as it toasts.

Create the broth:

Pour in your vegetable broth and bring everything to a gentle simmer. Watch how the red curry paste swirls into the liquid, turning it that gorgeous orange color.

Add the coconut milk:

Pour in that cup of full fat coconut milk and stir until it's completely smooth and incorporated. Return the soup to a gentle simmer—don't let it boil vigorously or the coconut might separate.

Cook the dumplings:

Gently place your frozen vegan dumplings right into the simmering soup. Let them cook for 7 minutes until they're heated through and tender—they'll float to the top when done.

Finish and serve:

Ladle the soup and dumplings into bowls, then top each serving with chili oil, fresh scallion greens, cilantro, and that crunchy garlic. Watch everyone lean in as that steam rises.

Save

This soup has become my go to for friends who just need someone to listen. There's something about the ritual of ladling steaming bowls and watching people add their own garnishes that opens up conversation. Last month my sister called me at 11 PM just to say she made it after a terrible day and it fixed everything.

Make It Your Own

I've started adding baby spinach or bok choy during the last 2 minutes of cooking for extra nutrition, and it wilts perfectly into the hot broth without getting mushy. Sometimes I'll toss in frozen peas or corn if that's what I have on hand, and the soup still turns out incredible. The dumplings are the star, but the vegetables make it feel like a complete meal.

Spice Level Guide

Start with 1 tablespoon of curry paste if you're sensitive to heat, then work your way up. I've made this for people who claim they can't handle spice and they're fine with this amount because the coconut milk tames it. The chili oil garnish is brilliant because everyone can control their own heat at the table.

Serving Suggestions

This soup is substantial enough to stand alone as a main course, but I love serving it with a simple cucumber salad dressed with rice vinegar. The cool crispness balances the rich spiced broth perfectly. When I'm feeding a crowd, I'll set up a garnish bar with extra chili oil, lime wedges, and additional crunchy garlic so everyone can customize their bowl.

• The soup actually tastes better on day 2 when the curry has really permeated the dumplings
• If you can't find vegan dumplings, tofu cubes work as a protein alternative
• Freeze any leftover coconut milk in ice cube trays for future soup making

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I hope this soup becomes one of those recipes you turn to when you need comfort without the effort. There's something so satisfying about transforming simple ingredients into something that feels like it came from a restaurant kitchen.

Recipe FAQ

→ Can I use fresh dumplings instead of frozen?

Fresh dumplings work perfectly—just reduce cooking time to 4-5 minutes until they float and are tender throughout. Avoid overcooking or they may become mushy in the hot broth.

→ How can I make this gluten-free?

Substitute tamari for soy sauce and select gluten-free vegan dumplings. Always check curry paste labels since some brands contain wheat-based thickeners or soy sauce.

→ Can I add more vegetables to the soup?

Baby spinach, bok choy, sliced bell peppers, or snap peas all work beautifully. Add hearty vegetables like bok choy during the simmer, while delicate greens like spinach should be stirred in during the last minute of cooking.

→ How spicy is this soup?

Red Thai curry paste provides moderate heat, though this varies by brand. Adjust spice levels by reducing curry paste or increasing chili oil garnish. Start with less and add more to taste.

→ How long do leftovers keep?

Store cooled soup and dumplings separately in airtight containers for up to 3 days. Reheat gently on the stovetetop, adding a splash of broth if needed. Dumplings may soften slightly but remain delicious.

→ What other proteins can I use?

Try cubed tofu, shredded chicken, or shrimp instead of vegan dumplings. Add proteins during the last 5-7 minutes of simmering to avoid overcooking. Adjust cooking time based on protein choice.