Coconut Curry Soup With Dumplings

What is Coconut Curry Soup with Dumplings?

I was inspired to make this soup simply out of the desperation to finish the frozen dumplings from my freezer and the red Thai Curry Paste sitting in my refrigerator. The soup is made of a rich coconut curry broth, with onions, scallions, mushrooms, and garlic. I use the store-bought Red Thai Curry Paste, Frozen Vegan Dumplings, and Coconut Milk, to make this recipe super quick! The frozen dumplings are then cooked in this delicious broth, and enjoyed with toppings like scallions, chili oil, and crispy garlic! The soup has a lot of umami and warm flavors and is very filling. Super easy to make, and uber delicious. This soup will transport your family to have an experience of eating restaurant-style soup at home! It is luxurious! This soup recipe is vegan. To make this soup gluten-free, use gluten-free dumplings instead!

Why You Should Make This Recipe

Easy and Quick to Make Uber Delicious Who Doesn’t like Dumplings It is Vegan The flavors are so bright and delicious, that you just can’t repeat this soup every week!

Ingredients to Make The Coconut Curry Soup

Red Thai Curry Paste - Store-bought Red Thai Curry paste is what I use, to make my life easy! The two brands I prefer are Thai Kitchen Red Thai Curry Paste and Maesri Red Thai Curry Paste. These two brands are vegan that are easily available in the market!

Coconut Milk - Canned coconut milk works best in this recipe, as it is creamy and has the perfect amount of fat to add richness to the soup Frozen Veggie Dumplings - I use the Frozen Veggie Dumplings from Trader Joe’s. You can use any dumplings you like for this recipe! Oil - Avocado oil works for us for everyday cooking, but you can also use coconut oil or sesame oil. Aromatics - The recipe needs finely chopped onions, scallions, and minced garlic. To add more umami and meaty texture, I like to use mushrooms. You can add more veggies of your choice to the soup! Soy Sauce or Coconut Aminos - The soy sauce is our irreplaceable ingredient of the recipe, because of its saltiness and sweetness, the beautiful flavor it has to offer.

Salt and Sugar - The duo that brings a beautiful balance in any recipe! Sugar will help to add depth of flavor, and bring the umami flavors to life! Garnishing - Garnish this soup with some chili oil, and scallions. You can also add some fresh cilantro!

Step-by-Step Recipe

Serving Suggestions

I recommend eating this right off the pot. It tastes best when the soup is ready, and served hot. You can serve our Hakka Noodles or Chili Paneer as a side for this soup! The more the dumplings sit in the soup, the more they will start to disintegrate. I like to add the dumplings only when I am ready to serve. If you need to make this coconut curry dumpling soup, I recommend you add the dumplings only when you are ready to serve.

Storage Instructions

I make this soup, and the pot is licked clean! It is that delicious. But if you need to make this soup ahead of time, make the broth and store it for 3-5 days. Add dumplings to the soup whenever you want to eat it. Reheat it and let the dumplings cook. Serve warm with a sprinkle of scallions and some chili oil.