Quick Coconut Curry Soup with Dumplings for Cozy Nights

Try this Quick Coconut Curry Soup with Dumplings for a warm and satisfying meal any night of the week.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Avocado Oil Provides healthy fat for sautéing; substitute with another neutral oil like canola or coconut oil.
1 medium Onion Adds sweetness and depth to the flavor base; use shallots for a milder taste.
2 medium Scallions Use both white and green parts for a mild onion flavor; regular onions can work in a pinch.
3 cloves Minced Garlic Enhances the aromatic profile; fresh garlic is best, but pre-minced garlic is a convenient alternative.
8 ounces Cremini Mushrooms Contributes umami flavor and texture; substitute with button mushrooms or shiitake if desired.
2 tablespoons Red Thai Curry Paste Gives the soup its core flavor; adjust based on your preferred heat level.
1 tablespoon Soy Sauce Adds a savory depth; tamari is a great gluten-free substitute.
1 tablespoon Sugar Balances the soup’s flavors; consider using coconut sugar for a healthier option.
4 cups Vegetable Broth Forms the soup base; homemade broth is preferred for optimal flavor.
1 can Coconut Milk Provides creaminess; full-fat version is ideal for richness, while light coconut milk can reduce calories.

For the Dumplings

12 ounces Frozen Vegan Dumplings Serve as the main filler in the soup; choose dumplings meant for boiling or steaming for best results.

Equipment

Heavy-bottom pot

Method

Step-by-Step Instructions

In a heavy-bottom pot, heat 2 tablespoons of avocado oil over medium-low heat.
Add one diced onion and the white parts of two scallions, along with 3 cloves of minced garlic to the pot.
Stir in 8 ounces of chopped cremini mushrooms and sauté for another 5-7 minutes.
Add 2 tablespoons of red Thai curry paste, 1 tablespoon of sugar, and 2 tablespoons of soy sauce.
Pour in 4 cups of vegetable broth and bring the mixture to a gentle simmer for about 5 minutes.
Reduce heat to low and stir in 1 can of coconut milk, mixing well.
Introduce 12 ounces of frozen vegan dumplings into the pot and allow them to cook for about 7 minutes.
Ladle the soup into bowls and finish with a drizzle of chili oil, chopped green scallions, fresh cilantro, and crispy garlic.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 700mgPotassium: 900mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Feel free to customize this soup with additional vegetables like bok choy or snap peas.

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