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–+ servings
Coconut Curry Soup

Creamy Coconut Curry Soup with Dumplings for Cozy Nights

This Coconut Curry Soup envelops you in a rich embrace that warms the heart, ideal for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Comfort Food, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Avocado Oil Olive oil can be a substitute.
  • 1 cup Diced Onion Shallots work well if you're out of onions.
  • 2 cloves Minced Garlic Garlic powder is a quick alternative.
  • 2 cups Chopped Cremini Mushrooms Button mushrooms can be used instead.
  • 2 tablespoons Soy Sauce Tamari is a gluten-free option.
  • 2 tablespoons Red Thai Curry Paste Adjust based on spice preference.
  • 1 tablespoon Sugar Coconut sugar is a healthier choice.
  • 4 cups Vegetable Broth Low-sodium broth is excellent.
  • 1 can (13.5 oz) Coconut Milk Full-fat coconut milk offers the best flavor.
For the Dumplings
  • 12-16 pieces Frozen Vegan Dumplings Non-vegan options like pork can also be used.
For Garnishes
  • 2 tablespoons Scallions Substitute with green onions if preferred.
  • 2 tablespoons Chopped Cilantro Parsley can be used for a different flavor.
  • 1 tablespoon Chili Oil Sriracha makes a great swap.
  • 1 tablespoon Sliced Scallion Greens A lovely finish for flavor and color.

Equipment

  • Heavy-bottom pot

Method
 

Step‑by‑Step Instructions
  1. Heat the Oil: In a heavy-bottom pot, warm 2 tablespoons of avocado oil over medium-low heat for about 1 minute until shimmering.
  2. Sauté Aromatics: Add 1 diced onion and finely chopped white parts of the scallions, sauté for 5-7 minutes until softened.
  3. Add Mushrooms: Incorporate 2 cups of chopped cremini mushrooms, sauté for 3-4 minutes until reduced.
  4. Toast the Curry Paste: Stir in 2 tablespoons of red Thai curry paste, 1 tablespoon of sugar, and 2 tablespoons of soy sauce, cooking for 1 minute.
  5. Simmer with Broth: Pour in 4 cups of vegetable broth and bring to a gentle simmer for about 3-4 minutes.
  6. Add Coconut Milk: Stir in 1 can of coconut milk and simmer for another 3-5 minutes.
  7. Cook the Dumplings: Gently add 12-16 frozen vegan dumplings and cook for about 7 minutes.
  8. Garnish and Serve: Ladle soup into bowls and garnish with chili oil, sliced scallion greens, and chopped cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

Customize the soup by adding your favorite vegetables or switching to homemade dumplings for a personalized touch.

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