Quick Coconut Curry with Dumplings (Print Version)

Creamy Thai-spiced coconut soup with tender dumplings, aromatic vegetables, and fresh herb garnish ready in under 40 minutes.

# Ingredient List:

→ Soup Base

01 - 1 tbsp avocado oil
02 - 1 cup diced onion
03 - 4 scallions, whites and greens separated
04 - 1 tbsp minced garlic
05 - 1 tsp salt
06 - 1/2 cup chopped cremini mushrooms
07 - 1 tbsp red Thai curry paste
08 - 1 tsp soy sauce
09 - 1 tsp sugar
10 - 3 cups vegetable broth
11 - 1 cup full-fat coconut milk
12 - 1 bag frozen vegan dumplings (12–15 pieces)

→ For Serving and Garnish

13 - 2–3 tsp chili oil
14 - 1 tbsp chopped fresh cilantro
15 - 1 tbsp sliced scallion greens
16 - 1 tbsp crunchy garlic

# How to Make:

01 - Heat avocado oil in a heavy-bottomed pot over medium-low heat. Add diced onion, chopped scallion whites, minced garlic, and salt. Sauté, stirring occasionally, until onions soften and begin to caramelize, approximately 5–7 minutes.
02 - Add chopped cremini mushrooms to the pot. Continue cooking until mushrooms are tender and most of their moisture has evaporated, about 3–4 minutes.
03 - Stir in red Thai curry paste, soy sauce, and sugar. Sauté for 1 minute to toast the curry paste and allow flavors to meld.
04 - Pour in vegetable broth and bring mixture to a gentle simmer.
05 - Add coconut milk, stirring until fully combined and smooth. Return soup to a gentle simmer.
06 - Gently place frozen vegan dumplings directly into simmering soup. Cook for 7 minutes or until dumplings are heated through and tender.
07 - Ladle hot soup and dumplings into serving bowls. Top each portion with chili oil, sliced scallion greens, chopped cilantro, and crunchy garlic.

# Expert Advice:

01 -
  • The dumplings soak up all that coconut curry broth like tiny flavor sponges
  • It comes together in under 40 minutes but tastes like it simmered all day
  • The crunchy garlic topping is the kind of detail that makes people ask whats your secret
02 -
  • Dont let the curry paste burn in step 3—it turns bitter quickly so keep it moving
  • Resist the urge to crank up the heat once you add the coconut milk or it may separate
  • The dumplings continue cooking in the hot soup so dont overdo them in the pot
03 -
  • Make your own crunchy garlic by slowly frying sliced garlic in oil until golden—store it in the fridge and put it on everything
  • Freeze any leftover coconut milk in ice cube trays for future soups
  • If you only have light coconut milk add a splash of coconut cream or a teaspoon of oil to mimic the richness
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