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Simple Coconut Curry Soup With Dumplings Recipe
Ash Tyrrell

Simple Coconut Curry Soup With Dumplings Recipe

I recently made this Coconut Curry Soup with Dumplings, 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.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. Add sliced mushrooms and a pinch of salt. Cook for a few minutes until mushrooms soften and the flavors meld beautifully.
  3. 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.
  4. Pour in the coconut milk and stir to combine. Simmer on medium-low heat until the broth is creamy and aromatic.
  5. Add frozen dumplings to the simmering broth. Let them cook for about 7 minutes, until fully thawed and tender.
  6. 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