Looking for a cozy dinner that’s ready in under 30 minutes? The Quick Coconut Curry Soup with Dumplings is here to save the day! This vibrant dish combines the warmth of coconut curry with the delightful texture of dumplings, offering a meal that not only satisfies your taste buds but also fits perfectly into your busy schedule.
This rich and velvety soup is packed with delightful flavors, from the creamy coconut milk to the aromatic red Thai curry paste. Imagine a bowl of warmth and comfort, filled with tender dumplings and fresh ingredients. It’s not just a meal; it’s a hug in a bowl that will transport you to a serene beach with every slurp!
Why should you whip up this recipe? Well, it’s quick, requires simple ingredients, and is incredibly versatile. Whether you’re prepping for the week or looking for a fun family dinner, this soup fits the bill, making it a must-try!
Why You’ll Love This Recipe
- Ready in 30 minutes
- Made with pantry staples
- Perfect for weekly meal prep
- Naturally vegan and gluten-free
Ingredients for Quick Coconut Curry Soup with Dumplings
For the Soup:
- 1 tbsp avocado oil
- 1 cup diced onion
- 1 tsp minced garlic
- 1/2 cup chopped cremini mushrooms
- 3 cups vegetable broth
- 1 cup coconut milk (full-fat for best flavor)
- 1 tbsp red Thai curry paste (recommend Thai Kitchen brand)
- 1 tsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 2 to 3 tsp chili oil (to taste)
- 4 scallions (chopped)
- 1 bag frozen vegan dumplings (12 to 15 pieces)
- 1 tbsp chopped cilantro (fresh)
- 1 tbsp sliced scallion greens
- 1 tbsp crunchy garlic (optional)
Step-by-Step Instructions for Quick Coconut Curry Soup with Dumplings
- Heat the avocado oil in a large pot over medium heat.
- Sauté the diced onion and minced garlic until they become soft and fragrant, about 3-4 minutes.
- Add in the chopped mushrooms and continue to sauté for another 2 minutes until they start to soften.
- Pour in the vegetable broth and coconut milk, then stir in the red Thai curry paste, soy sauce, salt, sugar, and chili oil.
- Bring the mixture to a simmer and let it cook for 5 minutes.
- Gently add the frozen dumplings into the pot and let them cook according to the package directions (usually about 5-7 minutes).
- Stir in the chopped scallions and cilantro just before serving.
- Ladle into bowls and garnish with sliced scallion greens and crunchy garlic if desired.
Tips for Success
- Cook the dumplings gently in the simmering soup to maintain their shape.
- Adjust the spice level by adding more or less chili oil based on your family’s taste preferences.
- Feel free to add more veggies like bell peppers or spinach for added nutrition and color.
Substitutions & Variations of Quick Coconut Curry Soup with Dumplings
To Make It Vegan/Gluten-Free: Use tamari instead of soy sauce and ensure your dumplings are certified gluten-free.
Variations: Stir in a handful of fresh spinach or kale for extra greens, or add a spoonful of peanut butter for a richer, nutty flavor!
Storage Instructions for Quick Coconut Curry Soup with Dumplings
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: This soup freezes beautifully! Keep it in a freezer-safe container for up to 3 months.
Make-Ahead: Chop all the vegetables a day ahead to save time during busy evenings!
Frequently Asked Questions (FAQ) about Quick Coconut Curry Soup with Dumplings
Can I use homemade broth instead of store-bought?
Absolutely! Homemade vegetable broth can add even more flavor.
What if I can’t find vegan dumplings?
Feel free to use any dumplings you prefer, or even make your own!
Can I make this soup spicy?
Yes! Add more chili oil or a dash of cayenne pepper to crank up the heat to your liking.
Final Toughts
Embrace the warmth and comfort of Quick Coconut Curry Soup with Dumplings in your dinner rotation. This dish not only nourishes but also delights, making it perfect for a relaxing evening or a busy weeknight. Give it a try and let us know how it turned out with a comment and a star rating!
Print
Quick Coconut Curry Soup with Dumplings
A cozy, vibrant soup combining coconut curry with tender dumplings, ready in under 30 minutes.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 tbsp avocado oil
- 1 cup diced onion
- 1 tsp minced garlic
- 1/2 cup chopped cremini mushrooms
- 3 cups vegetable broth
- 1 cup coconut milk (full-fat for best flavor)
- 1 tbsp red Thai curry paste
- 1 tsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 2 to 3 tsp chili oil (to taste)
- 4 scallions (chopped)
- 1 bag frozen vegan dumplings (12 to 15 pieces)
- 1 tbsp chopped cilantro (fresh)
- 1 tbsp sliced scallion greens
- 1 tbsp crunchy garlic (optional)
Instructions
- Heat the avocado oil in a large pot over medium heat.
- Sauté the diced onion and minced garlic until they become soft and fragrant, about 3-4 minutes.
- Add in the chopped mushrooms and continue to sauté for another 2 minutes until they start to soften.
- Pour in the vegetable broth and coconut milk, then stir in the red Thai curry paste, soy sauce, salt, sugar, and chili oil.
- Bring the mixture to a simmer and let it cook for 5 minutes.
- Gently add the frozen dumplings into the pot and let them cook according to the package directions (usually about 5-7 minutes).
- Stir in the chopped scallions and cilantro just before serving.
- Ladle into bowls and garnish with sliced scallion greens and crunchy garlic if desired.
Notes
Cook the dumplings gently in the simmering soup to maintain their shape. Adjust the spice level by adding more or less chili oil based on your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Asian
- Diet: Vegan