Save to Pinterest The first time I made this curry soup was on a Tuesday night when I needed something that felt like a hug but didn't want to spend hours at the stove. My roommate walked in mid-simmer and immediately asked what smelled so incredible—we ended up eating standing up in the kitchen because neither of us could wait to sit down.
Last winter I served this at a small dinner party and watched my usually-soup-skeptical friend go back for thirds. Something about dropping frozen dumplings directly into the broth feels almost magical—like you're getting away with a shortcut that nobody needs to know about.
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Ingredients
- Avocado oil: Handles medium-low heat beautifully without burning
- Onion and scallion whites: Building that aromatic foundation slowly pays off
- Garlic: Fresh minced beats jarred every time here
- Salt: Sprinkling it early helps the onions release their moisture
- Cremini mushrooms: They add meaty depth and absorb the curry flavors
- Red Thai curry paste: Thai Kitchen is reliable but any quality brand works
- Soy sauce: That hit of umami rounds out the coconut sweetness
- Sugar: Just enough to balance the curry paste's heat
- Vegetable broth: Use a good quality one you'd drink on its own
- Full-fat coconut milk: Dont skimp here—the fat carries all the flavor
- Frozen vegan dumplings: The secret weapon that makes this dinner not just soup
- Chili oil: Adjust based on your heat tolerance
- Fresh cilantro: Brightens up all that rich coconut
- Crunchy garlic: Store-bought works but homemade next-level
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Instructions
- Build your flavor base:
- Heat oil in a heavy pot over medium-low and cook onion scallion whites garlic and salt until onions soften and start to caramelize about 5 to 7 minutes. Let them go slowly—rushing this step is where flavor gets left behind.
- Add the mushrooms:
- Toss in chopped cremini mushrooms and cook until tender and most of their moisture has evaporated about 3 to 4 minutes. You want them to start browning slightly not steaming in their own liquid.
- Toast the curry paste:
- Stir in red Thai curry paste soy sauce and sugar and cook for 1 minute. The paste should bloom and become fragrant almost like youre waking up all those spices.
- Add the liquids:
- Pour in vegetable broth and bring to a gentle simmer before stirring in coconut milk until smooth. Keep the heat low—you want everything to meld not boil aggressively.
- Cook the dumplings:
- Gently drop frozen dumplings directly into the simmering soup and cook for 7 minutes until heated through and tender. They'll float to the top when they're done.
- Finish and serve:
- Ladle soup and dumplings into bowls then top with chili oil scallion greens cilantro and crunchy garlic. Let everyone add their own chili oil so they can control the heat.
Save to Pinterest This recipe became my go-to for friends who are going through something—it fills the whole house with comfort and nobody leaves hungry.
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Making It Your Own
I've experimented with adding baby spinach during the last minute of cooking and it wilts perfectly into the broth. Bok choy works beautifully too if you want more substance just give it a few minutes before adding the dumplings.
The Dumpling Factor
Frozen dumplings are absolute magic here but fresh ones cook even faster—check them after 4 minutes. I've also made this with potstickers when that's what the store had and the crispy bottoms add this incredible texture contrast.
Spice Balance
Some curry paste brands pack more heat than others so taste as you go. Start with less chili oil at the end—you can always add more but you cant take it back.
- Keep a little extra coconut milk on hand to mellow things out if needed
- A squeeze of lime juice right before serving brightens everything
- The soup actually tastes better the next day if you have leftovers
Save to Pinterest Theres something so satisfying about a soup that feels complete and substantial—this one manages to be both comforting and exciting all at once.
Recipe FAQs
- → Can I use fresh dumplings instead of frozen?
Yes, fresh dumplings work beautifully. Reduce cooking time to 4-5 minutes since they cook faster than frozen. Avoid overcooking or the wrappers may become too soft and break apart in the simmering broth.
- → How can I make this soup gluten-free?
Replace soy sauce with tamari or coconut aminos. Verify your dumplings are gluten-free—many traditional wrappers contain wheat. Look for rice-based dumplings or make your own using rice paper wrappers.
- → Can I add more vegetables to this curry?
Absolutely. Baby spinach, bok choy, bell peppers, snow peas, or shredded carrots all complement the flavors. Add delicate greens like spinach during the last 2 minutes of cooking so they wilt but don't overcook.
- → How spicy is this soup?
The base has mild to medium heat from red Thai curry paste. The chili oil garnish lets you adjust spice individually—add more for heat or less for a milder bowl. Always start with less curry paste if you're sensitive to spice.
- → Can I make this soup ahead of time?
The soup base keeps well for 3-4 days refrigerated. However, add dumplings fresh when reheating—they'll become mushy if stored in the broth. Reheat the base gently, then simmer dumplings just before serving.
- → What can I substitute for crunchy garlic?
Fried shallots, toasted coconut flakes, or crushed cashews provide similar crunch. You can also make your own crispy garlic by frying thinly sliced garlic in oil until golden and crispy.
