Name: Coconut Curry Soup with Vegan Dumplings Recipe
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Cuisine: Thai
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 (white parts finely chopped, greens sliced for garnish); 1 tbsp minced garlic; 1 cup full-fat coconut milk; 1/2 cup chopped cremini mushrooms; 1 cup diced onion; 1 tbsp red Thai curry paste (Thai Kitchen brand recommended); 2 to 3 tsp chili oil; 1 tbsp chopped fresh cilantro; 1 tbsp sliced scallion greens; 1 tbsp crunchy garlic

Jump to Recipe· 4.7 from 10 reviews

If you’re in the mood for something comforting, flavorful, and just a little bit special, I’ve got the perfect recipe for you. This Coconut Curry Soup with Vegan Dumplings Recipe is one of those dishes I turn to when I want a cozy meal that’s packed with rich curry flavors, creamy coconut milk, and satisfying vegan dumplings that soak up all the goodness. Trust me, once you try it, you’ll want to make it again and again!

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Why This Recipe Works

Balanced Flavors: The warm, aromatic red Thai curry paste paired with creamy coconut milk creates the perfect comfort soup base.
Vegan Dumplings: Adds texture and heartiness, making this a satisfying meal that doesn’t miss meat at all.
Simple Ingredients: Everyday pantry staples come together in under 40 minutes with minimal fuss.
Customizable & Flavorful Garnishes: Chili oil, cilantro, and crunchy garlic elevate each bowl to restaurant-quality comfort food.

Coconut Curry Soup with Vegan Dumplings, vegan curry soup, coconut curry recipe, vegan soup with dumplings, comforting vegan soup - A shiny metal pan contains seven dumplings that are layered in a creamy orange sauce. The dumplings have a light beige color with some browned spots on top, showing slight crisp edges. The orange sauce has a smooth texture with small red oil droplets scattered across the surface. Fresh, chopped green herbs are sprinkled generously over the dumplings and sauce, providing a bright contrast. The pan is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Coconut Curry Soup with Vegan Dumplings Recipe comes from carefully chosen ingredients that complement each other. Each component builds layers of flavor, while the dumplings bring that satisfying bite that makes this soup a full meal. Here are some tips so you can shop and prep like a pro.

Coconut Curry Soup with Vegan Dumplings, vegan curry soup, coconut curry recipe, vegan soup with dumplings, comforting vegan soup - Flat lay of a small white ceramic bowl of red Thai curry paste, a small white ceramic bowl of full-fat coconut milk, a small white ceramic bowl of vegetable broth, a small white ceramic bowl of soy sauce, a small white ceramic bowl of avocado oil, a small white ceramic bowl of sugar, a small white ceramic bowl of salt, a small white ceramic bowl of minced garlic, a small bunch of fresh cilantro with bright green leaves, a small bunch of scallions with white bulbs and green tops, several whole cremini mushrooms with smooth brown caps, a small heap of diced white onion, a neat pile of frozen vegan dumplings with translucent skins, a small white ceramic bowl of chili oil, and a small white ceramic bowl of crunchy garlic pieces, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Avocado Oil: I love this oil for its mild flavor and high smoke point, perfect for sautéing aromatics without burning.
Diced Onion: Acts as a sweet and savory base once caramelized — take your time here to coax out that flavor.
Scallions: Using both the white parts (for cooking) and green parts (for garnish) adds freshness and depth.
Minced Garlic: A must for savory depth and a little punch that complements the curry perfectly.
Cremini Mushrooms: They soak up the curry broth and add a meaty texture that works great with the dumplings.
Red Thai Curry Paste: This is your flavor powerhouse — I recommend the Thai Kitchen brand for authentic taste.
Vegetable Broth: The soup’s liquid base that carries all the flavors; homemade or store-bought works equally well.
Full-Fat Coconut Milk: Essential for creaminess and richness — the soup wouldn’t be the same without it.
Frozen Vegan Dumplings: A total game-changer — they cook quickly and make this a hearty main dish.
Soy Sauce: Adds saltiness and a bit of umami to round out the curry flavors.
Sugar: Just a touch to balance the spice and acidity in the curry paste.
Chili Oil, Cilantro & Crunchy Garlic (Garnish): These final touches add heat, freshness, and texture that make each spoonful a delight.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Coconut Curry Soup with Vegan Dumplings Recipe is how easy it is to tweak. No two times I’ve made it are exactly alike. Let me share some ways to make it your own and keep things exciting!

Spicier Version: If you’re like me and love more heat, I add an extra teaspoon of chili oil and sometimes a pinch of red pepper flakes directly into the soup. It wakes up the flavors beautifully.
Different Mushrooms: Cremini are my go-to, but shiitake or oyster mushrooms add even more umami — I experimented with shiitake once and really loved the deep flavor it brought.
Swap Dumplings: If vegan dumplings aren’t your thing, try adding tofu cubes or chickpeas instead for a protein punch.
Herb Variations: Cilantro is classic, but fresh Thai basil or mint can add an interesting twist when garnishing.

Step-by-Step: How I Make Coconut Curry Soup with Vegan Dumplings Recipe

Step 1: Build Your Flavor Base Slowly

Start by heating your avocado oil over medium-low heat in a heavy-bottomed pot. Once it’s shimmering, toss in the diced onion, the white parts of the scallions, and the minced garlic. Sprinkle the salt over everything — this helps to draw out moisture and start the caramelization process. Now, be patient here: stir occasionally and let those aromatics soften and get sweet and golden. This step is key to a rich, flavorful soup.

Step 2: Sauté Mushrooms to Tenderness

Next, add the chopped cremini mushrooms. You’ll notice they release liquid as they cook — continue sautéing until the moisture has evaporated and the mushrooms turn tender and browned in spots. This adds a lovely depth and “meaty” texture that pairs so well with the creamy broth.

Step 3: Toast Your Curry Paste and Seasonings

Now stir in your red Thai curry paste, sugar, and soy sauce, cooking for about a minute until fragrant. Toasting the curry paste enhances its complex spices and blends all those flavors beautifully before the broth goes in.

Step 4: Pour in Broth, Coconut Milk, and Simmer

Slowly add your vegetable broth and bring everything up to a gentle simmer. Then stir in the coconut milk until the soup turns creamy and silky. I always opt for full-fat coconut milk here because it gives that luscious texture and flavor you want in every spoonful. Let the soup simmer gently so the flavors meld together.

Step 5: Add the Frozen Vegan Dumplings

Toss the frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for about 7 minutes, giving them enough time to thaw and fully heat in the flavorful broth without falling apart. It’s so satisfying when those dumplings come alive with all the curry goodness!

Step 6: Serve with Your Favorite Garnishes

Ladle the hot soup into bowls and drizzle with chili oil, sprinkle on chopped fresh cilantro, sliced scallion greens, and a little crunchy garlic. These toppings bring just the right kick, freshness, and crunch that take this dish over the top every time.

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Tips from My Kitchen

Low and Slow Onions: Don’t rush caramelizing the onions—it takes about 10 minutes but rewards you with sweetness that balances the curry’s spice.
Full-Fat Coconut Milk for Creaminess: I tried lite coconut milk once and it just wasn’t the same—full fat makes a big difference in mouthfeel and flavor.
Cook Dumplings Gently: Keep the heat medium-low when cooking dumplings so they don’t tear or stick to the pot.
Prep Garnishes Ahead: Pre-chopping cilantro and scallions means you’re ready to serve immediately without scrambling for toppings.

How to Serve Coconut Curry Soup with Vegan Dumplings Recipe

Coconut Curry Soup with Vegan Dumplings, vegan curry soup, coconut curry recipe, vegan soup with dumplings, comforting vegan soup - A close-up of six dumplings in a bowl filled with spicy orange-red broth, garnished with green sliced scallions and some red chili flakes sprinkled on top. The dumplings have a soft, pale yellow dough with a smooth texture and slightly folded edges. The bowl is black and round, sitting on a white marbled surface, and a pair of dark brown chopsticks rests on the bowl's edge, pointing diagonally away. The broth has little oil droplets and floating herbs giving it a rich texture and warm appearance photo taken with an iphone --ar 2:3 --v 7

Garnishes

In my kitchen, chili oil is non-negotiable for this soup—I love that fiery aroma it adds. Fresh cilantro gives each bite a bright herbaceous pop, while sliced scallion greens provide a mild oniony crunch. Lastly, don’t skip the crunchy garlic; it’s my secret trick for that irresistible texture contrast that wakes up every spoonful.

Side Dishes

I often pair this soup with warm crusty bread or a simple jasmine rice on the side to soak up the broth. Sometimes, I serve a crisp cucumber salad dressed lightly with lime juice to bring a refreshing counterpoint to the creamy soup.

Creative Ways to Present

For dinner guests, I love serving this soup in wide, shallow bowls with a drizzle of chili oil artfully swirled on top. Adding a sprig of cilantro and placing a few whole dumplings on top creates a restaurant-worthy look. It’s such a conversation starter—everyone loves asking about the dumplings!

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I like to store the soup and dumplings together — the dumplings soak up the broth but tend to stay tender without getting mushy if eaten soon enough.

Freezing

Freezing this soup is possible but I recommend removing the dumplings beforehand and freezing them separately, as their texture can become a little soft after freezing and reheating. Freeze the broth in a sealed container for up to 2 months.

Reheating

Reheat on the stovetop over low to medium heat, stirring occasionally to prevent the coconut milk from separating. If reheating leftovers with the dumplings, add a splash of vegetable broth or water to loosen the consistency.

FAQs

Can I make this Coconut Curry Soup with Vegan Dumplings Recipe gluten-free?

Absolutely! Just be sure to pick gluten-free vegan dumplings (many brands offer rice flour based options) and double-check your soy sauce is gluten-free or use tamari instead.
Can I prepare the dumplings from scratch?

Yes, you can! Making your own vegan dumplings is rewarding but time-consuming. For a quick weeknight meal, frozen dumplings save a lot of time while still delivering great flavor and texture.
What if I don’t have red Thai curry paste?

You can substitute with a mix of curry powder and a bit of chili paste or powder for heat, but the flavor won’t be quite as authentic. I recommend picking up the Thai curry paste—it’s worth it!
How do I make the soup less spicy?

Reduce the amount of red Thai curry paste used and skip or reduce the chili oil garnish. You can also add a bit more coconut milk or broth to mellow the heat.

Final Thoughts

This Coconut Curry Soup with Vegan Dumplings Recipe holds a special place in my heart because it’s the perfect blend of comfort and excitement. The creamy, spicy broth combined with plump, tender dumplings feels like a warm hug from the inside. Whether you’re cooking for yourself or friends, this soup is easy to make and hard to forget. Give it a try—I promise you’ll be reaching for seconds, just like I do!