Coconut Curry Soup with Dumplings Recipe

Coconut Curry Soup with Dumplings simmers store-bought frozen dumplings in a creamy Thai-inspired red curry broth with mushrooms, onions, and coconut milk for quick comfort. Ready in 20 minutes, it’s vegan-friendly and endlessly customizable.

Why This Recipe Works

• Red curry paste delivers instant Thai flavor depth.
• Coconut milk creates luxurious body without dairy.
• Frozen dumplings cook directly in broth for infused taste.
• Aromatics build complexity fast.
• One-pot simplicity for weeknights.

Ingredients & Prep

• 1 tbsp avocado or coconut oil
• 1 onion, finely chopped
• 4 scallions, sliced (whites and greens separated)
• ½ cup cremini mushrooms, chopped
• 1 tbsp garlic, minced
• 1–2 tbsp red Thai curry paste
• 3 cups vegetable broth
• 1 cup coconut milk
• 1 tsp soy sauce or tamari
• 1 tsp sugar
• 12–15 frozen vegan dumplings
• Toppings: cilantro, chili oil, lime

Step-by-Step Instructions

1. Heat oil in pot over medium; sauté onion, scallion whites, and garlic with pinch salt until softened, 4–5 minutes.
2. Add mushrooms; cook until softened, 3 minutes. Stir in curry paste, soy sauce, and sugar 1 minute until fragrant.
3. Pour in broth and coconut milk; bring to simmer.
4. Add frozen dumplings; simmer medium-low 7–8 minutes until cooked through.
5. Stir in scallion greens; serve with toppings.

Flavor Variations

Storage Tips

Refrigerate up to 3 days; reheat gently. Dumplings may soften; freeze soup without dumplings.

FAQs

Dumplings mushy?
Don’t stir too much; add last.

Too spicy?
Use less curry paste; add coconut milk gradually.

Gluten-free?
GF dumplings and tamari.

Conclusion

Coconut Curry Soup with Dumplings offers cozy Thai warmth with zero fuss perfect for chilly evenings.

Coconut Curry Soup with Dumplings Recipe

Print Recipe

A comforting and aromatic coconut curry soup filled with tender vegetables and soft dumplings simmered in a creamy coconut broth. Cozy, flavorful, and perfect for chilly nights.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai-Inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

• Coconut Curry Soup:
• 1 tbsp coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 4 cups vegetable broth
• 1 (14 oz) can coconut milk
• 1 cup carrots, sliced
• 1 cup bell peppers, sliced
• 1 cup mushrooms, sliced
• 1 tbsp soy sauce or tamari
• 1 tsp lime juice
• Salt to taste
• Dumplings:
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut milk or water
• 1 tbsp melted coconut oil

Instructions

• 1. In a large pot, heat coconut oil over medium heat. Sauté onion until soft.
• 2. Add garlic and ginger; cook 30 seconds until fragrant.
• 3. Stir in red curry paste and cook 1 minute.
• 4. Pour in vegetable broth and coconut milk; bring to a gentle simmer.
• 5. Add carrots, bell peppers, mushrooms, soy sauce, and lime juice. Simmer 10 minutes.
• 6. In a bowl, mix dumpling flour, baking powder, and salt. Stir in coconut milk and melted coconut oil until just combined.
• 7. Drop spoonfuls of dumpling dough into the simmering soup.
• 8. Cover and cook 10–12 minutes, until dumplings are fluffy and cooked through.
• 9. Taste and adjust seasoning with salt. Serve hot.

Notes

• Add tofu or chickpeas for extra protein.
• Use green curry paste for a milder flavor.
• Garnish with cilantro, green onions, or chili oil.

Nutrition

• Serving Size: 1 bowl
• Calories: 360
• Sugar: 6g
• Sodium: 620mg
• Fat: 22g
• Saturated Fat: 17g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 0mg

Keywords: coconut curry soup, curry dumpling soup, vegan coconut soup