Quick Coconut Curry Soup with Dumplings: Your Comfort Meal Awaits

This Quick Coconut Curry Soup with Dumplings is a warm, comforting dish that combines coconut milk and aromatic spices in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons avocado oil substitute with vegetable oil if desired
1 cup diced onion shallots are a milder alternative
3 cloves minced garlic fresh garlic is best, but pre-minced works
8 ounces chopped cremini mushrooms can swap for shiitake or button mushrooms
2 stalks scallions regular onions can be used instead

For the Broth

4 cups vegetable broth low-sodium options help control salt levels
1 can coconut milk full-fat for creaminess, light for a lighter version
2 tablespoons red Thai curry paste adjust based on heat preference
2 tablespoons soy sauce tamari is a great gluten-free substitute

For Seasoning

1 teaspoon salt adjust based on your broth's saltiness
1 teaspoon sugar maple syrup can be a vegan substitute

For Dumplings and Toppings

12 ounces frozen vegan dumplings can replace with regular dumplings for non-vegan options
1 tablespoon chili oil omit if you prefer a milder soup
1/4 cup chopped fresh cilantro parsley can work in a pinch
2 tablespoons sliced scallion greens any fresh herb makes a good substitute
1 tablespoon crunchy garlic fried onions can be used instead

Equipment

Heavy-bottom pot

Method

Cooking Instructions

In a heavy-bottom pot, warm avocado oil over medium-low heat until it shimmers.
Add diced onion, the white parts of the scallions, and minced garlic to the pot; season with salt. Cook until the onions are slightly caramelized, about 5 minutes.
Stir in chopped cremini mushrooms and sauté until they are tender and golden, around 4-5 minutes.
Mix in red Thai curry paste, sugar, and soy sauce. Sauté for 1-2 minutes to bloom the flavors.
Pour in the vegetable broth and bring it to a gentle simmer.
Stir in coconut milk and return to a gentle simmer.
Add frozen vegan dumplings to the simmering soup. Cook for about 7 minutes, or until they are heated through and tender.
Ladle the soup into bowls and garnish with chili oil, chopped cilantro, scallion greens, and crunchy garlic.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 700mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 10mgCalcium: 70mgIron: 2mg

Notes

Optional: Add lime juice for a zesty finish!

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