Go Back
–+ servings
Coconut Curry Soup With Dumplings

Coconut Curry Soup with Dumplings: A Cozy One-Pot Delight

Coconut Curry Soup With Dumplings is a warm, vegan-friendly dish perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 3 cups Vegetable Broth Use homemade broth for enhanced flavor.
  • 1 cup Coconut Milk Full-fat for creaminess; light can be healthier.
  • 1 cup Diced Onion Yellow onions are ideal for sweetness.
  • 1 tbsp Minced Garlic Use fresh for a robust flavor.
  • 1/2 cup Chopped Cremini Mushrooms Substitute with your favorite mushrooms if desired.
  • 4 Scallions Both white and green parts can be utilized.
  • 1 tbsp Red Thai Curry Paste Adjust based on your heat preference.
  • Sugar Modify based on personal taste.
  • Soy Sauce Tamari is a great gluten-free alternative.
  • Salt Adjust according to the broth's saltiness.
For the Dumplings
  • 12-15 pieces Frozen Vegan Dumplings Regular dumplings work for non-vegan options.
For Garnish
  • 2-3 tsp Chili Oil Can be omitted for a milder soup.
  • 1 tbsp Chopped Cilantro Parsley can be used as a substitute.
  • 1 tbsp Sliced Scallion Greens Mix in other herbs for variety.
  • 1 tbsp Crunchy Garlic Optional but highly recommended!

Equipment

  • Heavy-bottom pot

Method
 

Step-by-Step Instructions
  1. Sauté 1 cup of diced onion and the white parts of 4 scallions in 2 tablespoons of avocado oil over medium-low heat for 5-7 minutes.
  2. Add 1 tablespoon of minced garlic and 1/2 cup of chopped cremini mushrooms, sautéing for another 3-4 minutes.
  3. Mix in 1 tablespoon of red Thai curry paste, 1 tablespoon of sugar, and 2 tablespoons of soy sauce, sautéing for 1 minute.
  4. Pour in 3 cups of vegetable broth, stirring to incorporate all ingredients, and bring to a gentle simmer for about 5 minutes.
  5. Add 1 cup of full-fat coconut milk, stirring until blended, and simmer for an additional 2-3 minutes.
  6. Gently add 12-15 frozen vegan dumplings to the soup and cook for approximately 7 minutes.
  7. Adjust seasoning with salt or soy sauce as needed, then turn off the heat.
  8. Serve in bowls, garnishing with chili oil, scallion greens, cilantro, and crunchy garlic.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 800mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 5IUVitamin C: 12mgCalcium: 4mgIron: 10mg

Notes

Avoid boiling the soup after adding coconut milk to prevent curdling.

Tried this recipe?

Let us know how it was!