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–+ servings
Coconut Curry Soup with Dumplings

Cozy Coconut Curry Soup with Dumplings for Comfort Lovers

Experience the comforting warmth of Coconut Curry Soup with Dumplings, blending creamy coconut and aromatic spices for a delightful meal.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Avocado Oil Feel free to swap with any neutral oil
  • 1 medium Diced Onion Shallots can be a milder alternative
  • 3 cloves Minced Garlic Essential for aroma
  • 1 cup Chopped Cremini Mushrooms Button mushrooms are a great alternative
  • 2 tablespoons Red Thai Curry Paste Use green curry paste for a change in flavor
  • 4 cups Vegetable Broth Opt for chicken broth if not vegan
  • 1 can Coconut Milk (Full-Fat) Light coconut milk is a lower-calorie option if desired
For the Dumplings
  • 1 package Frozen Vegan Dumplings Ensure they’re suitable for boiling/steaming
For Flavor and Garnish
  • 2 tablespoons Soy Sauce Tamari is a good gluten-free swap
  • 1 tablespoon Sugar Maple syrup can be a lovely, natural alternative
  • 1 tablespoon Chili Oil Sriracha can work if preferred
  • 2 scallions Sliced Scallions (for garnish) Substitute with chives or parsley as needed
  • 0.25 cup Chopped Fresh Cilantro Basil offers a different twist if desired
  • 2 tablespoons Crunchy Garlic (for garnish) Fried onions can provide a similar crunch

Equipment

  • Heavy-bottom pot

Method
 

Step-by-Step Instructions
  1. In a heavy-bottom pot, heat 2 tablespoons of avocado oil over medium-low heat. Add 1 diced onion, the white parts of 2 sliced scallions, and 3 cloves of minced garlic sprinkled with a pinch of salt. Sauté for about 5–7 minutes until the onions are soft and fragrant.
  2. Stir in 1 cup of chopped cremini mushrooms and cook for an additional 3–5 minutes until tender and golden.
  3. Add 2 tablespoons of red Thai curry paste, 1 tablespoon of sugar, and 2 tablespoons of soy sauce. Stir for about 1 minute to toast the curry paste.
  4. Pour in 4 cups of vegetable broth and bring to a gentle simmer. Once bubbling, stir in 1 can of full-fat coconut milk and let it simmer for about 5 minutes.
  5. Add the frozen vegan dumplings gently, cover the pot, and cook over medium-low heat for about 7 minutes until heated through.
  6. Ladle the soup into warm bowls and garnish with chili oil, remaining sliced scallions, chopped cilantro, and crunchy garlic.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 10gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Taste and adjust seasoning before serving to achieve balanced flavors. Customize with more vegetables as desired.

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