Quick Coconut Curry Soup with Dumplings – Alrightwithme

Why Make This Recipe

Quick Coconut Curry Soup with Dumplings is a delightful and comforting dish that brings together rich flavors and hearty ingredients. This recipe is perfect for those busy evenings when you want something quick yet satisfying. It’s not only flavorful but also packed with nutrients and can be made in just a short time. With the creaminess of coconut milk and the comforting bite of dumplings, this soup is a must-try!

How to Make Quick Coconut Curry Soup with Dumplings

Ingredients

• 1 tsp soy sauce
• 1 bag frozen vegan dumplings (12 to 15 pieces)
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp avocado oil
• 3 cups vegetable broth
• 4 scallions
• 1 tbsp minced garlic
• 1 cup coconut milk (full-fat for best flavor)
• 1/2 cup chopped cremini mushrooms
• 1 cup diced onion
• 1 tbsp red Thai curry paste (I use Thai Kitchen brand)
• 2 to 3 tsp chili oil
• 1 tbsp chopped cilantro (fresh)
• 1 tbsp sliced scallion greens
• 1 tbsp crunchy garlic

Directions

1. In a large pot, heat the avocado oil over medium heat.
2. Add the diced onion and sauté until it becomes transparent.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Add the chopped cremini mushrooms and cook until they soften.
5. Pour in the vegetable broth, coconut milk, soy sauce, salt, sugar, and red Thai curry paste. Stir well to combine.
6. Bring the mixture to a gentle simmer.
7. Carefully add the frozen dumplings and let them cook according to package instructions.
8. Once the dumplings are cooked, drizzle in the chili oil for some heat.
9. Garnish with chopped cilantro, scallion greens, and crunchy garlic before serving.

How to Serve Quick Coconut Curry Soup with Dumplings

Serve the soup hot in bowls, making sure each bowl gets a good portion of dumplings and broth. You can top it off with some extra crunchy garlic or a sprinkle of fresh cilantro for added flavor and presentation.

How to Store Quick Coconut Curry Soup with Dumplings

If you have leftovers, store the soup in an airtight container in the refrigerator. It will stay fresh for up to three days. Reheat on the stove over medium heat until warmed through. If you notice the soup thickening, add a little water or broth to bring it back to your desired consistency.

Tips to Make Quick Coconut Curry Soup with Dumplings

• Make sure to use full-fat coconut milk for a creamier texture.
• Adjust the amount of chili oil based on your spice preference.
• Feel free to add more vegetables like spinach or bell peppers for added nutrition.
• If you don’t have avocado oil, any cooking oil will work in this recipe.

Variation

You can substitute the vegan dumplings with other types of dumplings if desired. Additionally, using fresh mushrooms or other types of curry paste can bring new flavors and textures to the soup.

FAQs

1. Can I make this soup in advance?
Yes, you can prepare the soup in advance and store it in the fridge. However, it’s best to add the dumplings just before serving to prevent them from becoming too soft.

2. What if I can’t find red Thai curry paste?
If you don’t have red Thai curry paste, you can use green curry paste or even a different type of curry powder. Adjust the amounts to taste.

3. Is this recipe gluten-free?
Yes, as long as you use gluten-free dumplings and ensure your soy sauce is gluten-free, this recipe can be made gluten-free.

Quick Coconut Curry Soup with Dumplings - Alrightwithme

This quick and flavorful coconut curry soup features a rich, aromatic broth brimming with vegetables and tender, pillowy dumplings. It's an easy-to-make meal perfect for a cozy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 1 tbsp Coconut oil
• 1 medium Yellow onion chopped
• 3 cloves Garlic minced
• 1 tbsp Ginger grated
• 2 tbsp Red curry paste
• 4 cups Vegetable broth
• 1 can Full-fat coconut milk (13.5 oz)
• 1 tbsp Fish sauce
• 1 tsp Brown sugar
• 1 tbsp Lime juice
• 2 medium Carrots sliced
• 1 red Bell pepper sliced
• 2 cups Baby spinach

Dumplings

• 1 cup All-purpose flour
• 1 tsp Baking powder
• 0.5 tsp Salt
• 0.5 cup Milk
• 2 tbsp Olive oil

Equipment

• Large pot or Dutch oven
• Whisk
• Measuring cups and spoons
• Cutting board
• Knife

Method

 

Soup

1. Heat coconut oil in a large pot over medium heat, then sauté chopped onion until softened, about 3-5 minutes.
2. Add minced garlic and grated ginger, cooking for another minute until fragrant. Stir in red curry paste and cook for 1 minute more.
3. Pour in vegetable broth, coconut milk, fish sauce, and brown sugar; bring the mixture to a simmer.
4. Add sliced carrots and bell pepper to the simmering soup and cook for about 5-7 minutes until tender-crisp.
5. While the soup simmers, prepare the dumplings by whisking together flour, baking powder, and salt in a medium bowl.
6. Stir in milk and olive oil until just combined to form a soft dough, being careful not to overmix.
7. Drop small spoonfuls of dumpling dough into the simmering soup, spacing them out slightly.
8. Cover the pot and let the dumplings cook for 10-12 minutes, or until they are puffed and cooked through.
9. Stir in fresh lime juice and baby spinach, cooking just until the spinach wilts.
10. Taste and adjust seasonings as needed before serving hot.

Notes

For extra heat, add a pinch of red pepper flakes with the curry paste.