Quick Coconut Curry with Dumplings (Print Version)

Creamy Thai-spiced coconut soup with tender dumplings and fresh garnish.

# Components:

→ Soup Base

01 - 1 tablespoon avocado oil
02 - 1 cup diced onion
03 - 4 scallions, whites and greens separated (whites finely chopped, greens sliced for garnish)
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 frozen vegan dumplings (12-15 pieces)

→ 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 avocado oil in a heavy-bottomed pot over medium-low heat. Add diced onion, chopped scallion whites, and minced garlic. Sprinkle with salt. Sauté, stirring occasionally, until onions soften and start to caramelize, about 5-7 minutes.
02 - Add chopped cremini mushrooms to the pot. Cook until mushrooms are tender and their moisture has mostly evaporated, about 3-4 minutes.
03 - Stir in red Thai curry paste, soy sauce, and sugar. Sauté for 1 minute to toast the curry paste and blend the flavors.
04 - Pour in vegetable broth and bring to a gentle simmer.
05 - Add coconut milk, stirring until smooth. Return soup to a gentle simmer.
06 - Gently add frozen vegan dumplings directly to 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 crunchy garlic.

# Expert Advice:

01 -
  • The combination of store bought dumplings and homemade curry base feels fancy but comes together in under 40 minutes
  • Each bowl has that perfect balance of creamy coconut, aromatic curry, and fresh crunchy toppings that keeps every bite interesting
  • It reheats beautifully and actually tastes better the next day when the flavors have had time to meld
02 -
  • The dumplings will continue absorbing liquid in the soup, so if you're meal prepping, store the broth and dumplings separately
  • Don't rush the onion caramelization step—that's where the deep flavor develops
  • Coconut milk can separate if boiled too hard, so keep it at a gentle simmer once it's added
03 -
  • Keep your pot on medium low heat throughout—you want gentle cooking, not aggressive boiling
  • Taste your broth before adding the dumplings and adjust the salt or curry paste then
  • Have all your garnishes prepped before you start cooking so you can serve immediately
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