Coconut Curry Soup with Dumplings: A Cozy Comfort Bowl

This Quick Vegan Coconut Curry Soup with Dumplings combines creamy flavors and soft dumplings, making it a perfect meal prep choice for busy weekdays.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: Asian, Thai, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Avocado Oil Substitute with olive oil if necessary.
1 cup Diced Onion Shallots can replace it for a milder taste.
3 cloves Minced Garlic Fresh garlic is best for optimal results.

For the Broth

1 cup Chopped Cremini Mushrooms White button mushrooms work well too.
2 tablespoons Red Thai Curry Paste Try green curry paste for a different kick.
1 tablespoon Soy Sauce Opt for tamari to keep it gluten-free.
1 tablespoon Sugar Honey or agave can be a great vegan alternative.
4 cups Vegetable Broth Chicken broth is a suitable substitute if not vegan.
1 can Coconut Milk (full-fat) Use light coconut milk if you’re watching calories.

For the Dumplings

12-15 pieces Frozen Vegan Dumplings Fresh varieties like pork or chicken are good if you’re not strictly vegan.

For Finishing Touches

1 tablespoon Chili Oil Substitute with olive oil or sriracha if desired.
1 cup Chopped Fresh Cilantro Parsley can replace it if you’re not a fan.
2 tablespoons Sliced Scallion Greens Chives make a lovely alternative.
2 tablespoons Crunchy Garlic Fried onions can be used for a similar crunch.

Equipment

Heavy-bottomed pot

Method

Step-by-Step Instructions

Heat the oil by heating 2 tablespoons of avocado oil in a heavy-bottomed pot over medium-low heat for 1–2 minutes.
Sauté aromatics by adding one diced onion, 2 sliced scallion whites, and minced garlic. Cook for about 5–7 minutes, stirring frequently.
Cook the mushrooms by incorporating 1 cup of chopped cremini mushrooms and sauté for 3–4 minutes until tender.
Add the curry paste, sugar, and soy sauce. Mix well and cook for an additional minute.
Pour in 4 cups of vegetable broth while stirring. Increase the heat to bring to a gentle simmer.
Stir in 1 can of full-fat coconut milk and allow to gently simmer on low heat for about 1 minute.
Add 12-15 frozen vegan dumplings and cook for about 7 minutes or until they float to the surface.
Serve and garnish with chili oil, scallion greens, fresh cilantro, and crunchy garlic. Enjoy!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 600mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

For best results, sauté the red Thai curry paste with garlic and onions to release maximum flavor. Store leftovers in an airtight container for up to 4 days, keeping dumplings separate.

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