Save Rain was drumming against my kitchen window last Tuesday when I decided this coconut curry soup was the only thing that would make the evening right. Something about coconut milk and red curry paste turning everything that warm, golden orange just feels like a hug in a bowl. I had picked up those frozen vegan dumplings on impulse earlier in the week, not knowing exactly what they would become, but they ended up being perfect.
My roommate walked in mid simmer and immediately asked what smelled so incredible. She ended up eating two bowls and licking her spoon clean, which is basically the highest compliment anyone can pay a soup recipe. We sat at the counter with steam rising from our bowls, the chili oil creating these beautiful red ribbons through the coconut broth, and agreed this was going on permanent rotation.
Ingredients
- 1 tbsp avocado oil: Has a higher smoke point than olive oil and lets you get those onions properly golden without burning
- 1 cup diced onion: The foundation of flavor, take time to caramelize them properly
- 4 scallions, whites and greens separated: Whites go into the soup for depth, greens add fresh pop at the end
- 1 tbsp minced garlic: Add it with the onions so it mellows and sweetens
- 1 tsp salt: Helps draw moisture out of vegetables as they cook
- 1/2 cup chopped cremini mushrooms: They become meaty and savory as they brown
- 1 tbsp red Thai curry paste: This is your flavor engine, do not be shy with it
- 1 tsp soy sauce: Adds umami depth that balances coconut sweetness
- 1 tsp sugar: Just enough to round out the curry paste intensity
- 3 cups vegetable broth: Use a good quality one you would drink on its own
- 1 cup full fat coconut milk: Do not use lite, you want that rich creamy body
- 1 bag frozen vegan dumplings: They go straight from freezer to soup, no thawing needed
- Chili oil, cilantro, scallion greens, crunchy garlic: These are not optional, they are what transforms a good soup into a great one
Instructions
- Build your flavor foundation:
- Heat avocado oil in a heavy bottomed pot over medium low heat, then add diced onion, chopped scallion whites, minced garlic, and salt. Cook slowly, stirring occasionally, until onions soften and start to caramelize, about 5 to 7 minutes.
- Add the mushrooms:
- Toss in chopped cremini mushrooms and cook until tender and most of their moisture has evaporated, 3 to 4 minutes.
- Wake up the curry paste:
- Stir in red Thai curry paste, soy sauce, and sugar. Let it sauté for 1 minute so the paste toasts and its oils bloom.
- Create the broth:
- Pour in vegetable broth and bring to a gentle simmer.
- Add the coconut milk:
- Stir in coconut milk until smooth and return to a gentle simmer.
- Cook the dumplings:
- Gently add frozen vegan dumplings directly to the simmering soup. Cook for 7 minutes or until dumplings are heated through and tender.
- Finish and serve:
- Ladle soup and dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, chopped cilantro, and crunchy garlic.
Save This has become my go to when someone says they are coming over and I have not been to the grocery store in days. Every person who has tried it has immediately asked for the recipe, which is basically the universal seal of approval.
Making It Your Own
Sometimes I throw in baby spinach or bok choy during the last two minutes of cooking for extra greens. The wilting happens right in the broth and adds another layer of nutrition without changing the flavor profile.
Spice Balance
Curry pastes vary wildly in heat intensity. Start with one tablespoon if you are sensitive to spice, then taste after the coconut milk incorporates and adjust from there.
Get Ahead Prep
You can chop all vegetables and measure out curry paste and coconut milk up to a day in advance. Keep everything in the refrigerator and you are looking at a 15 minute meal instead of 40.
- Store leftover soup in the refrigerator up to 3 days, though the dumplings will continue softening
- The broth actually tastes better the next day as flavors have time to meld
- Reheat gently over low heat, do not boil or dumplings may fall apart
Save There is something deeply satisfying about a meal that feels this special but comes together this quickly. It is the kind of recipe that makes you feel like you really have your life together.
Recipe Questions & Answers
- → Can I use fresh dumplings instead of frozen?
Yes, fresh dumplings work well. Reduce cooking time to 5-6 minutes since they cook faster than frozen ones. Avoid overcooking to prevent the dumplings from becoming mushy.
- → How can I make this gluten-free?
Substitute tamari for soy sauce and verify your dumplings are certified gluten-free. Most red curry pastes are naturally gluten-free, but always check labels to be certain.
- → Can I add more vegetables to the soup?
Absolutely. Baby spinach, bok choy, sliced bell peppers, or snap peas make excellent additions. Add leafy greens during the last 2 minutes of cooking and harder vegetables when you add the mushrooms.
- → How spicy is this dish?
The spice level depends on your curry paste and chili oil. Start with 1 tablespoon of curry paste and adjust after tasting. The garnish allows each person to control their own heat level.
- → Can I make this ahead of time?
The soup base reheats beautifully for up to 3 days. Store dumplings separately and reheat them in the soup to maintain texture. The garnishes should be added fresh before serving.
- → What can I serve with this curry soup?
Crusty bread, jasmine rice, or a simple green salad complement the rich broth well. A crisp white wine like Riesling cuts through the coconut creaminess beautifully.