Comforting Coconut Curry Soup with Dumplings for Cozy Nights

This heartwarming Coconut Curry Soup with Dumplings is a delightful one-pot dish perfect for chilly evenings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: Thai

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 cup Diced Onion Yellow or white onions work best.
1 tbsp Minced Garlic Fresh is best, but jarred will do.
1/2 cup Chopped Cremini Mushrooms Substitute shiitake or button mushrooms if desired.
1 tbsp Red Thai Curry Paste Adjust based on your heat preference.
Soy Sauce Choose low-sodium for a lighter version.
Avocado Oil Substitute with olive oil if preferred.
Sugar Can be replaced with maple syrup.
Salt Adjust according to your soy sauce choice.

For the Broth

4 cups Vegetable Broth Consider homemade or low-sodium.
1 cup Coconut Milk Full-fat preferred.

For the Dumplings

Frozen Vegan Dumplings Tender texture complements the rich broth.

For the Garnish

4 total Scallions Both white and green parts are included.
2-3 tsp Chili Oil Optional depending on spice tolerance.
1 tbsp Chopped Cilantro Can swap with parsley.
1 tbsp Sliced Scallion Greens Provides crunch and color.
1 tbsp Crunchy Garlic Adds texture and flavor.

Equipment

Heavy-bottomed pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of avocado oil in a heavy-bottomed pot over medium-low heat. Add 1 cup of diced onion, the white parts of 4 scallions, and 1 tablespoon of minced garlic. Sauté for about 5 minutes until translucent.
Add ½ cup of chopped cremini mushrooms and sauté for another 3-4 minutes until tender.
Mix in 1 tablespoon of red Thai curry paste, 1 tablespoon of sugar, and 2 tablespoons of soy sauce. Stir thoroughly for about 1 minute.
Pour in 4 cups of vegetable broth and bring to a gentle simmer. Stir in 1 cup of full-fat coconut milk and let bubble for 5-7 minutes.
Gently add frozen vegan dumplings and cook for about 7 minutes, stirring occasionally.
Taste and adjust the salt if needed. Ladle into bowls and drizzle with chili oil, garnishing with sliced scallion greens, chopped cilantro, and crunchy garlic.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 5mgCalcium: 25mgIron: 2mg

Notes

Always taste and adjust seasoning before serving. Balancing salt and sweetness is key for a perfect Coconut Curry Soup.

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