I recently made this Simple Coconut Curry Soup With Dumplings Recipe, and let me tell you—it was a game-changer! The rich, creamy coconut broth paired with soft dumplings is like a warm hug in a bowl. I loved how quick it came together, even on a busy weeknight.
The flavors are vibrant, comforting, and so satisfying. You can also enjoy similar recipes like Easy Bourbon Chicken Recipe or Hot Honey Chicken Recipe for more delicious chicken dishes. I couldn’t wait to share this recipe with friends and family.
Ingredients
- Red Thai Curry Paste – About 2 tablespoons. Using a store-bought version saves time, and I prefer Thai Kitchen or Maesri brands for a rich, authentic flavor.
- Coconut Milk – 1 can (400ml). Full-fat canned coconut milk gives the soup a creamy texture and luxurious taste.
- Frozen Veggie Dumplings – 1 bag (roughly 15 pieces). Frozen dumplings cook perfectly in the broth, but feel free to use fresh ones if you have them.
- Avocado Oil – 1 tablespoon. Neutral and light, perfect for sautéing aromatics; you can also use coconut or sesame oil.
- Onion – 1 small, finely chopped. Adds natural sweetness and depth to the broth.
- Scallions – 2, chopped (white and green parts separated). Whites for cooking, greens for garnish.
- Garlic – 3 cloves, minced. Essential for that fragrant punch.
- Mushrooms – 1 cup, sliced. I like them for their umami richness, but other veggies like bell peppers or zucchini work too.
- Soy Sauce or Coconut Aminos – 2 tablespoons. Brings a perfect balance of saltiness and sweetness.
- Sugar – 1 teaspoon. Enhances the flavors and balances the spice.
- Salt – To taste.
- Garnishes – Chili oil, cilantro, crispy garlic. These elevate both flavor and presentation.
Note: Several serving as a note of full line under the ingredients quantity.
Variations
This recipe is super versatile:
- Dairy-free: Already dairy-free thanks to coconut milk.
- Gluten-free: Use gluten-free dumplings and tamari instead of soy sauce.
- Protein boost: Add tofu cubes or cooked chicken for extra protein.
- Extra flavor: A spoonful of peanut butter or miso paste adds creaminess and umami.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
- Heavy-bottomed pot – For simmering the broth evenly.
- Knife and cutting board – To prep onions, scallions, garlic, and mushrooms.
- Measuring spoons – To ensure perfect seasoning balance.
- Ladle – For serving the soup neatly into bowls.
How to Make Simple Coconut Curry Soup With Dumplings
Step 1: Prepare the Aromatics
Heat oil in a heavy-bottomed pot over medium-low heat. Add chopped onions, white parts of scallions, and garlic. Sauté until onions soften and release their natural sweetness.
Step 2: Cook the Mushrooms
Add sliced mushrooms and a pinch of salt. Cook for a few minutes until mushrooms soften and the flavors meld beautifully.
Step 3: Build the Broth
Stir in red Thai curry paste, sugar, and soy sauce. Mix well for a minute, then add vegetable broth and bring to a gentle simmer.
Step 4: Add Coconut Milk
Pour in the coconut milk and stir to combine. Simmer on medium-low heat until the broth is creamy and aromatic.
Step 5: Cook the Dumplings
Add frozen dumplings to the simmering broth. Let them cook for about 7 minutes, until fully thawed and tender.
Step 6: Garnish and Serve
Ladle the soup into bowls and top with scallion greens, chili oil, cilantro, and crispy garlic for a restaurant-style finish.
Additional Tips for Making this Recipe Better
- I like using full-fat coconut milk for extra creaminess.
- I sometimes add a little peanut butter—it gives the soup a subtle nuttiness I adore.
- Cooking on medium-low heat prevents the coconut milk from separating.
- I prefer adding dumplings just before serving so they don’t get soggy.
- I occasionally throw in extra veggies like bok choy or bell peppers for more texture.
How to Serve Simple Coconut Curry Soup With Dumplings
I serve this soup steaming hot in deep bowls. Adding garnishes like scallion greens, cilantro, and a drizzle of chili oil makes it visually stunning. Pair it with a side of simple steamed rice or a light salad to round out the meal.
Nutritional Information
Here’s an estimate per serving:
- Calories: 320 kcal – The coconut milk adds richness without being heavy.
- Protein: 8g – Dumplings provide a plant-based protein source.
- Carbohydrates: 35g – Mostly from the dumplings and vegetables.
- Fat: 18g – From coconut milk and oil, giving it a creamy mouthfeel.
Make Ahead and Storage
Storing the Broth
I often make the coconut curry broth ahead of time. It keeps well in the fridge for 3–5 days, allowing you to quickly add dumplings when ready.
Freezing
You can freeze the broth in an airtight container for up to a month. Thaw overnight in the fridge before reheating and adding fresh dumplings.
Reheating
Gently reheat on medium-low heat to prevent separation. Add dumplings fresh to maintain their texture and softness.
Why You’ll Love This Recipe?
I love sharing why this soup has become a staple in my kitchen:
- Quick and easy: Takes only 30 minutes from start to finish.
- Comforting flavors: Creamy coconut and spicy Thai curry are irresistible.
- Versatile: Vegan, gluten-free, and protein-friendly options available.
- Restaurant-style at home: Tastes like it came from a fancy Thai restaurant.
- Customizable: Adjust spice, veggies, or protein to suit your taste.
This Simple Coconut Curry Soup with Dumplings is perfect for cozy nights, busy weeknights, or impressing guests with minimal effort.
Simple Coconut Curry Soup With Dumplings Recipe
Ingredients
Method
- Heat oil in a heavy-bottomed pot over medium-low heat. Add chopped onions, white parts of scallions, and garlic. Sauté until onions soften and release their natural sweetness.
- Add sliced mushrooms and a pinch of salt. Cook for a few minutes until mushrooms soften and the flavors meld beautifully.
- Stir in red Thai curry paste, sugar, and soy sauce. Mix well for a minute, then add vegetable broth and bring to a gentle simmer.
- Pour in the coconut milk and stir to combine. Simmer on medium-low heat until the broth is creamy and aromatic.
- Add frozen dumplings to the simmering broth. Let them cook for about 7 minutes, until fully thawed and tender.
- Ladle the soup into bowls and top with scallion greens, chili oil, cilantro, and crispy garlic for a restaurant-style finish.
Notes
- I like using full-fat coconut milk for extra creaminess.
- I sometimes add a little peanut butter—it gives the soup a subtle nuttiness I adore.
- Cooking on medium-low heat prevents the coconut milk from separating.
- I prefer adding dumplings just before serving so they don’t get soggy.
- I occasionally throw in extra veggies like bok choy or bell peppers for more texture
