Name: Coconut Curry Soup with Dumplings Recipe
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Cuisine: Thai
Ingredients: 1 tsp soy sauce; 1 tsp salt; 1 tsp sugar; 1 tbsp avocado oil; 3 cups vegetable broth; 4 scallions (white parts finely chopped); 1 tbsp minced garlic; 1 cup coconut milk (full-fat for best flavor); 1/2 cup chopped cremini mushrooms; 1 cup diced onion; 1 tbsp red Thai curry paste (Thai Kitchen brand); 1 bag frozen vegan dumplings (12 to 15 pieces); 2 to 3 tsp chili oil; 1 tbsp chopped fresh cilantro; 1 tbsp sliced scallion greens; 1 tbsp crunchy garlic

Jump to Recipe· 4.6 from 12 reviews

If you’re craving something cozy, flavorful, and just a bit indulgent, I can’t recommend this Coconut Curry Soup with Dumplings Recipe enough. Picture a creamy, spiced broth swirling with tender veg and those little pockets of joy — vegan dumplings! It’s the kind of soup that feels like a warm hug after a long day and is surprisingly quick to pull together. Trust me, once you try it, this will be your go-to comfort meal.

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Why This Recipe Works

Balanced Flavors: The creamy coconut milk perfectly mellows the heat and sharpness from the Thai red curry paste, creating a harmonious, comforting broth.
Easy One-Pot Meal: Everything comes together in one pot, so it’s easy to make with minimal fuss and cleanup.
Veggie and Dumpling Combo: Adding mushrooms and veggies gives the soup substance, while the dumplings add that chewy, satisfying bite.
Make-Ahead Friendly: This soup reheats beautifully, so you can enjoy leftovers or prep it ahead for busy weeknights.

Coconut Curry Soup with Dumplings, vegan coconut curry soup, easy Thai curry soup, comforting vegan soup recipes, one-pot coconut curry - A shiny metal pan contains seven dumplings that are layered in a creamy orange sauce. The dumplings have a light beige color with some browned spots on top, showing slight crisp edges. The orange sauce has a smooth texture with small red oil droplets scattered across the surface. Fresh, chopped green herbs are sprinkled generously over the dumplings and sauce, providing a bright contrast. The pan is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a role in building this vibrant, flavorful soup, from the creamy richness of coconut milk to the punch of umami in soy sauce. I love using frozen vegan dumplings because they make this recipe super quick without sacrificing taste or texture.

Coconut Curry Soup with Dumplings, vegan coconut curry soup, easy Thai curry soup, comforting vegan soup recipes, one-pot coconut curry - Flat lay of a small white ceramic bowl of red Thai curry paste, a small white ceramic bowl of full-fat coconut milk, a small white ceramic bowl of vegetable broth, a small white ceramic bowl of soy sauce, a small white ceramic bowl of avocado oil, a small white ceramic bowl of sugar, a small white ceramic bowl of salt, a small white ceramic bowl of minced garlic, a small bunch of fresh cilantro with bright green leaves, a small bunch of scallions with white bulbs and green tops, several whole cremini mushrooms with smooth brown caps, a small heap of diced white onion, a neat pile of frozen vegan dumplings with translucent skins, a small white ceramic bowl of chili oil, and a small white ceramic bowl of crunchy garlic pieces, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Soy Sauce: Adds depth and umami, balancing the sweetness of coconut milk and the heat from curry paste.
Frozen Vegan Dumplings: Convenient and delicious — they soak up the broth and offer a wonderful chewy contrast.
Salt: Enhances all the flavors without overpowering.
Sugar: Just a touch that helps mellow the curry’s spice and brings out sweetness in the onions.
Avocado Oil: Ideal for sautéing because of its neutral flavor and high smoke point.
Vegetable Broth: A flavorful base that supports and intensifies the curry and coconut flavors.
Scallions: The white parts add sharp aromatics to the soup base; the greens make for the perfect garnish.
Minced Garlic: A must-have for that warm, savory punch.
Full-Fat Coconut Milk: The heart of the soup — creamy and rich, it rounds out spicy, salty, and sweet notes.
Cremini Mushrooms: Earthy and tender, adding nice texture and umami.
Diced Onion: Caramelizes and builds the soup’s sweet, savory foundation.
Red Thai Curry Paste: Brings authentic spice, color, and complexity — I swear by Thai Kitchen for consistent flavor.
Chili Oil: Optional but highly recommended for adding a little heat and glossy finish when serving.
Fresh Cilantro: Adds a bright pop of herbaceous freshness that really lifts the soup.
Crunchy Garlic: For texture and a toasty flavor contrast on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Coconut Curry Soup with Dumplings Recipe is how flexible it is—feel free to make it your own by adjusting heat, veggie mix, or even swap in your preferred dumplings.

Mild Version: Cut back on the red Thai curry paste and skip the chili oil if you prefer gentle warmth. I did this for my spice-averse friend, and she loved it!
Protein Boost: Add tofu cubes or cooked chickpeas if you want to turn this into a heartier meal.
Veggie Swap: Feel free to toss in bell peppers or baby spinach instead of mushrooms for a fresher twist.
Gluten-Free: Use gluten-free tamari in place of soy sauce and gluten-free dumplings to keep this friendly for gluten sensitivities.

Step-by-Step: How I Make Coconut Curry Soup with Dumplings Recipe

Step 1: Build the Flavor Base with Onion, Garlic & Scallions

Start by heating avocado oil in a heavy-bottom pot over medium-low heat. Add diced onions, the white parts of scallions, minced garlic, and a sprinkle of salt. Slow-cook them while stirring occasionally until the onions soften and start to caramelize—this step takes about 8-10 minutes, but trust me, the depth of flavor it adds is worth the wait. Taking your time here means a sweeter, richer base for the soup.

Step 2: Sauté Mushrooms Until Tender and Moisture Evaporates

Next, toss in the chopped cremini mushrooms with your softened aromatics. Sauté until the mushrooms have released their juices and then almost completely evaporated—about 5 minutes. This avoids a soggy soup and intensifies the mushroom’s earthy flavor.

Step 3: Add Curry Paste, Sugar & Soy Sauce for That Perfect Umami Kick

Stir in the red Thai curry paste, sugar, and soy sauce. Cook for about one minute while stirring constantly to toast the curry paste and dissolve the seasonings—this step really boosts the aroma and flavor of the soup base.

Step 4: Pour in the Broth and Coconut Milk, Then Simmer Gently

Pour in the vegetable broth and bring the mixture to a gentle simmer. Then stir in the full-fat coconut milk and return to a low simmer. Using full-fat coconut milk gives you that luscious, velvety texture I love—don’t skip it!

Step 5: Add Frozen Dumplings and Cook Through

Add the frozen vegan dumplings straight into the simmering soup. Let them cook for about 7 minutes on medium-low heat, stirring occasionally so they don’t stick, until they’re fully thawed and heated through. I always keep an eye here because overcooked dumplings can get mushy—perfect timing is key.

Step 6: Serve Hot with Your Favorite Garnishes

Ladle the soup and dumplings into bowls, then drizzle chili oil over the top, sprinkle with sliced scallion greens, chopped fresh cilantro, and crunchy garlic. This combo adds freshness, heat, and a satisfying crunch that takes the soup from great to unforgettable.

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Pro Tips for Making Coconut Curry Soup with Dumplings Recipe

Low & Slow Caramelization: Don’t rush softening your onions and garlic—they build the soul of your soup’s flavor.
Full-Fat Coconut Milk Makes the Difference: I always opt for full-fat to get that rich, creamy texture that light versions can’t match.
Keep Dumplings Separate Initially: Don’t overcrowd the pot; add dumplings in batches if necessary so they cook evenly without sticking.
Taste as You Go: Always adjust salt, sugar, and spice levels before serving to suit your preference perfectly.

How to Serve Coconut Curry Soup with Dumplings Recipe

Coconut Curry Soup with Dumplings, vegan coconut curry soup, easy Thai curry soup, comforting vegan soup recipes, one-pot coconut curry - A close-up of six dumplings in a bowl filled with spicy orange-red broth, garnished with green sliced scallions and some red chili flakes sprinkled on top. The dumplings have a soft, pale yellow dough with a smooth texture and slightly folded edges. The bowl is black and round, sitting on a white marbled surface, and a pair of dark brown chopsticks rests on the bowl's edge, pointing diagonally away. The broth has little oil droplets and floating herbs giving it a rich texture and warm appearance photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this soup with a drizzle of chili oil for a little kick, freshly chopped cilantro to brighten everything up, sliced scallion greens for subtle onion flavor, and a sprinkle of crunchy garlic to add texture and that irresistible roasted garlic aroma. These garnishes lift each bowl from simple to special.

Side Dishes

To round out the meal, I often serve this Coconut Curry Soup with Dumplings accompanied by a simple cucumber salad for freshness or some toasted naan or crusty bread to mop up the luscious broth. A light mango chutney on the side pairs surprisingly well too if you want a sweet contrast.

Creative Ways to Present

For a dinner party, I’ve ladled this soup into beautiful stoneware bowls and added edible flowers along with micro cilantro for a colorful, elevated look. Serving the dumplings separately on a platter for guests to add as they like is a fun interactive twist I’ve done. Also, layering the garnishes in small dishes lets everyone customize their bowl just right.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but be mindful—the dumplings absorb a lot of broth, so it might be a little thicker the next day. I usually add a splash of broth or water when reheating to bring back that perfect soup consistency.

Freezing

I’ve frozen this soup before, but I recommend removing dumplings before freezing if possible—they can get a bit tough or gummy upon thawing. Freeze the broth and veggies separately, then pop in fresh or frozen dumplings when reheating for the best texture.

Reheating

Warm your leftovers gently on the stove over medium-low heat, stirring occasionally. If it seems too thick or the dumplings have soaked up too much liquid, just add a splash of veggie broth or water to loosen it up. Avoid boiling to keep coconut milk creamy and dumplings tender.

FAQs

Can I use fresh dumplings instead of frozen in this soup?

Absolutely! Fresh dumplings work great and may cook even faster; just add them to the simmering soup and keep an eye to avoid overcooking. The cooking time might be a minute or two less than frozen ones.
What if I don’t have Thai red curry paste on hand?

If you’re out of red curry paste, you can substitute with a mix of curry powder, a pinch of chili flakes, and a bit of tomato paste, but the flavor won’t be quite the same. I recommend picking up a jar for authentic taste—it’s worth keeping stocked!
Is this soup vegan and gluten-free?

This Coconut Curry Soup with Dumplings Recipe is naturally vegan, especially if you choose vegan dumplings and vegetable broth. For gluten-free, just check the labels on your dumplings and soy sauce—tamari is a great gluten-free alternative.
Can I make the soup spicier or milder?

Definitely! Adjust the amount of red curry paste and chili oil to control heat. Start small and taste as you go since it’s easier to add spice than take it away. To tone down spice, add a little extra coconut milk or sugar.
What other dumplings can I use?

While I prefer vegan dumplings for this recipe, you can also use chicken, pork, or shrimp dumplings if you’re not vegan. Just be sure to cook them thoroughly and adjust seasonings accordingly.

Final Thoughts

This Coconut Curry Soup with Dumplings Recipe has become a personal favorite because it’s quick, hearty, and so satisfying—perfect for those days when life is busy, but you still want something homemade and special. It’s approachable for cooks of all levels, and the flavors always impress guests. Give it a try in your kitchen; I have a feeling it’ll become your cozy soup obsession like it is for me.