Coconut Curry Soup with Dumplings is one of those dishes that feels like a warm hug, especially on chilly evenings when the wind is howling outside. I remember the first time I made it — the comforting aroma of coconut and spices wafted through the house, drawing my family in like moths to a flame. It was one of those rare moments when everyone gathered around the table, laughter bubbling up as we slurped our soup and shared stories from our day. I knew I had stumbled upon something special.
This recipe is perfect for any season, but there's something about it that really shines in the fall and winter months. It's hearty yet light, making it an ideal choice for weeknight dinners or a cozy gathering with friends. The tender dumplings floating in the rich coconut broth bring a delightful texture, and the vibrant flavors make every spoonful a celebration. Trust me, once you try this Coconut Curry Soup with Dumplings, it’ll have a permanent spot in your cooking rotation!
Why You’ll Love "Coconut Curry Soup with Dumplings"
- Quick to prepare: Ready in just 30 minutes, perfect for busy weeknights.
- Minimal ingredients: Uses pantry staples and frozen dumplings for convenience.
- Family-friendly: A dish that appeals to all ages with its rich flavors and fun dumplings.
- Vegan and gluten-free options: Easily accommodates various dietary preferences.
- Freezer-friendly: Make a big batch and store leftovers for a cozy meal later.
- Comforting and hearty: A soup that warms both the body and soul, perfect for chilly days.
Ingredients You’ll Need
- 1 teaspoon soy sauce
- 1 bag frozen vegan dumplings (12 to 15 pieces, I love brands like A frozen dumpling for convenience)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon avocado oil (or olive oil if that’s what you have on hand)
- 3 cups vegetable broth (homemade or store-bought, just make sure it's low-sodium for better control of saltiness)
- 4 scallions (chopped, green parts set aside for garnish)
- 1 tablespoon minced garlic (fresh is best, but jarred works in a pinch)
- 1 cup coconut milk (full-fat for the creamiest texture; light coconut milk is fine but won’t be as rich)
- ½ cup chopped cremini mushrooms (feel free to swap with shiitake or button mushrooms)
- 1 cup diced onion (yellow or white, whatever you’ve got)
- 1 tablespoon red Thai curry paste (I use Thai Kitchen brand, but any good quality brand will do)
- 2 to 3 teaspoon chili oil (for serving; adjust to your spice preference)
- 1 tablespoon chopped cilantro (fresh, for garnish and a burst of flavor)
- 1 tablespoon sliced scallion greens (for garnish)
- 1 tablespoon crunchy garlic (for garnish; it adds a delightful crunch!)
Step-by-Step Instructions
Heat the Base
- In a large pot, heat 1 tablespoon of avocado oil over medium heat.
- Once the oil is shimmering, you’re ready to go! This means it’s hot enough to start cooking.
Sauté the Vegetables
- Add the diced onion and sauté for about 3-4 minutes, or until they become translucent.
- Stir in the minced garlic and chopped scallions, letting them mingle together for another 2 minutes until fragrant.
- Now toss in the chopped cremini mushrooms and cook for an additional 2 minutes, stirring occasionally. You want those mushrooms to soften a bit!
Add the Flavors
- Stir in 1 tablespoon of red Thai curry paste, 1 teaspoon of soy sauce, 1 teaspoon of salt, and 1 teaspoon of sugar.
- Mix everything together until the vegetables are well-coated in that luscious curry paste. It should start to smell amazing!
Simmer the Soup
- Pour in 3 cups of vegetable broth along with 1 cup of coconut milk.
- Bring the mixture to a gentle simmer. You’ll know it’s ready when you see small bubbles forming on the surface.
Cook the Dumplings
- Carefully add the frozen vegan dumplings to the soup. Stir gently to ensure they’re submerged.
- Cook according to the package instructions, usually about 5 to 7 minutes, until the dumplings are heated through and fluffy.
Serve and Garnish
- Once the dumplings are cooked, ladle the soup into bowls.
- For a beautiful finish, drizzle a bit of chili oil on top and sprinkle with fresh cilantro, sliced scallion greens, and crunchy garlic.
- Serve hot and enjoy every warm, comforting spoonful!
Variations
- Swap the red Thai curry paste for green curry paste for a different flavor profile.
- Add seasonal veggies like spinach, bell peppers, or zucchini for extra nutrition.
- For a lighter version, use light coconut milk and add more broth.
- Try adding a splash of lime juice for a zesty kick just before serving.
- For added protein, toss in some tofu cubes or chickpeas.
Serving and Storage Tips
Serving
Serve the Coconut Curry Soup with Dumplings hot, ideally in a cozy bowl. Pair it with a side of crusty bread or some jasmine rice to soak up that delicious broth. For added texture and flavor, sprinkle extra crunchy garlic or chopped cilantro on top just before serving.
Storage
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can freeze the soup for up to 2 months, but consider adding dumplings fresh when reheating to maintain their texture. To reheat, warm gently on the stove or in the microwave.
Helpful Notes
- Feel free to use any frozen dumplings you love; just check they’re vegan if needed.
- If you’re sensitive to spice, start with less curry paste and add more as desired.
- For a nut-free option, use sunflower oil instead of avocado oil.
- Add a splash of coconut aminos for an extra umami boost.
- Swap cilantro for parsley if you’re not a fan of cilantro’s flavor.
Frequently Asked Questions
Can I freeze Coconut Curry Soup with Dumplings?
Yes, you can freeze the soup for up to 2 months. However, it's best to add fresh dumplings when you reheat it to keep their texture nice and fluffy.
What can I use instead of Thai curry paste?
If you don’t have Thai curry paste, you can use a homemade blend of spices like curry powder, ginger, and garlic. Just adjust the amounts to match your taste!
How can I make the soup spicier?
To kick up the heat, add more chili oil when serving or include extra red Thai curry paste during cooking. Start with a little and taste as you go!
Can I add other vegetables?
Absolutely! Feel free to toss in vegetables like spinach, bell peppers, or snap peas for added color and nutrition. Just adjust the cooking time slightly to ensure they stay crisp.
How long does the soup last in the refrigerator?
Stored in an airtight container, the soup will last up to 3 days in the fridge. Just give it a quick stir and reheat before enjoying!
Final Thoughts
I can’t wait for you to try this Coconut Curry Soup with Dumplings! It’s truly a dish that brings people together and warms your heart from the first sip. The combination of creamy coconut and fragrant spices is an absolute delight, and those dumplings floating around? Just the cherry on top! No matter how your day has been, this soup is sure to lift your spirits and fill your home with wonderful aromas. So gather your loved ones, share a bowl, and make some memories. You’ve got this, and I’m cheering you on from my kitchen!
Print
Coconut Curry Soup with Dumplings
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Coconut Curry Soup with Dumplings is a flavorful and hearty dish that combines rich coconut milk with aromatic spices and tender dumplings.
Ingredients
- 1 tsp soy sauce
- 1 bag frozen vegan dumplings (12 to 15 pieces)
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp avocado oil
- 3 cups vegetable broth
- 4 scallions
- 1 tbsp minced garlic
- 1 cup coconut milk (full-fat for best flavor)
- ½ cup chopped cremini mushrooms
- 1 cup diced onion
- 1 tbsp red Thai curry paste (I use Thai Kitchen brand)
- 2 to 3 teaspoon chili oil (for serving)
- 1 tbsp chopped cilantro (fresh, for garnish)
- 1 tbsp sliced scallion greens (for garnish)
- 1 tbsp crunchy garlic (for garnish)
Instructions
- Heat avocado oil in a large pot over medium heat.
- Add diced onion, minced garlic, and chopped scallions. Sauté until onions are translucent.
- Add chopped cremini mushrooms and cook for another 2 minutes.
- Stir in red Thai curry paste, soy sauce, salt, and sugar. Mix well.
- Pour in vegetable broth and coconut milk. Bring to a simmer.
- Add frozen dumplings and cook according to package instructions.
- Serve hot, garnished with chili oil, cilantro, sliced scallion greens, and crunchy garlic.
Notes
- Adjust spice level by adding more or less chili oil.
- Use full-fat coconut milk for a creamier soup.
- Feel free to add vegetables like spinach or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Coconut Curry Soup, Vegan Dumplings, Thai Soup
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