Coconut Curry Soup With Dumplings: A Comforting Bowl of Joy

Coconut Curry Soup With Dumplings is a quick, cozy dish packed with creamy coconut, tender dumplings, and vibrant vegetables.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Thai

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Avocado Oil Ideal for sautéing due to its high smoke point; olive oil works too.
1 cup Diced Onion Provides sweetness and depth; stick with yellow or white onions for best flavor.
3 cloves Minced Garlic Builds aromatic depth; fresh is always better than jarred.
2 stalks Scallions Adds freshness; you can swap with green onions if you prefer.
8 ounces Cremini Mushrooms Adds earthiness and texture; feel free to use button mushrooms instead.
2 tablespoons Red Thai Curry Paste Infuses the soup with heat and flavor; adjust based on your spice preference.
4 cups Vegetable Broth Forms the soup base; low-sodium options are available for a healthier choice.
1 can Coconut Milk (full-fat) Creates a rich, creamy texture; for fewer calories, try light coconut milk.

For the Dumplings

10-12 pieces Frozen Vegan Dumplings Quick protein source for a comforting soup; substitute with chicken or pork dumplings if desired.

For Seasoning

2 tablespoons Soy Sauce Adds umami; use tamari for a gluten-free option.
to taste Salt Enhances flavor; adjust to fit your taste!
1 teaspoon Sugar Balances flavors; coconut sugar or agave can be substituted for a twist.

For Garnishing

to taste Chili Oil Adds a spicy finish; you can omit for a milder dish if preferred.
to taste Fresh Cilantro Brightens the dish; optional for cilantro haters!
to taste Sliced Scallion Greens Adds freshness; chives can be a fun substitute.
to taste Crunchy Garlic Brings flavor and texture; fried shallots can be used in its place.

Equipment

Heavy-bottom pot

Method

Step-by-Step Instructions

In a heavy-bottom pot, heat 2 tablespoons of avocado oil over medium-low heat. Once shimmering, add 1 diced onion, the white parts of 2 sliced scallions, and 3 minced garlic cloves. Sprinkle with salt and sauté for about 5-7 minutes until the onion turns translucent and slightly caramelized.
Next, stir in 8 ounces of chopped cremini mushrooms, allowing them to cook down for 4-5 minutes.
Now, stir in 2 tablespoons of red Thai curry paste along with 1 teaspoon of sugar and 2 tablespoons of soy sauce. Sauté the mixture for about 1 minute.
Pour in 4 cups of vegetable broth, stirring well. Increase the heat slightly to bring the mixture to a gentle simmer for about 5 minutes.
Once simmering, slowly pour in 1 can (13.5 ounces) of full-fat coconut milk, stirring until fully combined.
Gently add your choice of 10-12 frozen dumplings to the simmering soup. Cook for about 7 minutes until heated through.
To serve, ladle the Coconut Curry Soup into bowls and garnish with chili oil, sliced scallions, chopped cilantro, and crunchy garlic.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 800mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 6mgIron: 10mg

Notes

Expert Tips: Bloom spices, keep a gentle simmer, handle dumplings carefully, season to taste, and garnish with fresh herbs just before serving.

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