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 tsp salt; 1 tsp sugar; 1 tbsp avocado oil; 3 cups vegetable broth; 4 scallions (white and green parts separated); 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; 1 bag frozen vegan dumplings (12 to 15 pieces); 2 to 3 tsp chili oil; 1 tbsp chopped fresh cilantro; 1 tbsp sliced scallion greens; 1 tbsp crunchy garlic

Jump to Recipe· 4.4 from 40 reviews

If you’re craving something cozy, bursting with flavor, and totally vegan-friendly, this Coconut Curry Soup with Vegan Dumplings Recipe is a game-changer. It’s one of those dishes that feels fancy but comes together quickly, perfect for busy nights when you want comfort without fuss. Trust me, once you try this, you’ll want to make it again and again.

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Why This Recipe Works

Rich Flavor Base: Caramelized onions and sautéed mushrooms create a deep, umami-packed foundation that’s far from your average soup.
Creamy Coconut Goodness: Full-fat coconut milk gives the broth a luscious, velvety texture and authentic Thai-inspired flavor.
Effortless Vegan Dumplings: Using frozen vegan dumplings keeps things quick yet satisfying, soaking up all the curry goodness as they cook.
Customizable Heat & Garnish: Chili oil, fresh cilantro, and crunchy garlic toppings layer in bright, spicy, and crunchy notes that make each bite exciting.

Coconut Curry Soup with Vegan Dumplings, vegan coconut curry soup, Thai-inspired vegan soup, quick vegan soup recipes, hearty vegan soup with dumplings - 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

This soup blends ingredients that bring texture, depth, and warmth. The creamy coconut milk softens the bold curry paste, while dumplings add a fun chewy bite. Pick fresh veggies if you can, but frozen works in a pinch too.

Avocado oil: Perfect for sautéing because of its mild flavor and high smoke point.
Diced onion and scallions: The base aromatics that build a subtly sweet and fresh flavor.
Minced garlic: Adds pungent, savory notes that bring everything to life.
Cremini mushrooms: Their earthiness and texture add umami and heartiness.
Red Thai curry paste: The spicy, aromatic heart of this soup—choose a quality brand for depth.
Full-fat coconut milk: Creates a rich, creamy broth that balances spice and tang.
Vegetable broth: The flavorful liquid base that carries all the ingredients.
Soy sauce, salt, and sugar: Essential seasonings that balance umami, saltiness, and a touch of sweetness.
Frozen vegan dumplings: Convenient and delicious, these soak up soup’s flavors beautifully.
Chili oil, fresh cilantro, scallion greens, crunchy garlic: Bold finishing touches to brighten and texturize the bowl.

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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.

Tweak to Your Taste

I love how flexible this Coconut Curry Soup with Vegan Dumplings Recipe is — you can easily make it milder, spicier, or swap in what you have on hand without losing the magic. I often adjust the chili oil if I want less heat or add extra garlic for a punchier flavor.

Spice Level: If you like things fiery, add extra Thai curry paste or some fresh chopped chili. For a gentler heat, start with less and adjust at the end.
Vegetables: Feel free to toss in chopped bok choy, bell peppers, or carrots to amp up the nutrition and color.
Broth Variation: Use mushroom broth instead of vegetable broth for an even deeper, earthier flavor—especially great on chilly nights.
Change Up Dumplings: Sometimes I switch frozen vegan dumplings for tofu cubes or chickpeas for a different texture.

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

Step 1: Build Your Flavor Base Slowly

Start by warming avocado oil over medium-low heat in a heavy-bottomed pot. When it glistens, toss in diced onion, the white parts of scallions, and minced garlic along with a pinch of salt. Stir occasionally and be patient here — let the onions caramelize gently. This slow cooking develops that natural sweetness that makes your soup sing. If you rush this, you’ll miss that lovely depth.

Step 2: Sauté Mushrooms to Tender Perfection

Next, stir in the cremini mushrooms. Cook until they soften and most of their water has evaporated. This step intensifies their flavor and stops the soup from getting watery. I usually press a few mushrooms down against the pan to encourage browning — that caramelized flavor is worth it.

Step 3: Toast the Curry Paste & Seasonings

Add the red Thai curry paste, sugar, and soy sauce to the pot. Stir it around and let it toast for about a minute. This wakes up the spices and helps meld the flavors. You’ll know it’s ready when the kitchen smells amazing and the paste darkens slightly.

Step 4: Pour In Broth & Coconut Milk, Simmer

Pour in your vegetable broth and bring everything to a gentle simmer. Then add the full-fat coconut milk and stir well to combine. Let the soup return to a simmer — the richness of the coconut milk balances the spicy curry and adds creaminess you’ll adore.

Step 5: Add Dumplings & Simmer Until Tender

Finally, drop in the frozen vegan dumplings straight from the bag. Simmer for about 7 minutes, or until they are heated through and tender. This step is so straightforward but really brings comforting heartiness to the soup. No need to thaw the dumplings first—just keep the heat gentle to avoid tearing them apart.

Step 6: Garnish & Serve Hot

Ladle your soup into bowls and add your favorite garnishes: a drizzle of chili oil, a sprinkle of fresh cilantro, sliced scallions, and some crunchy garlic on top. These final touches add layers of texture and flavor that make your soup feel complete and fresh.

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Pro Tips for Making Coconut Curry Soup with Vegan Dumplings Recipe

Caramelize Slowly: Don’t rush the onions and garlic—this builds the soup’s flavor foundation and adds natural sweetness.
Use Full-Fat Coconut Milk: It really elevates the creaminess and richness; light versions lack that indulgent mouthfeel.
Don’t Overcrowd the Pot: When adding dumplings, spread them out so they don’t stick and cook evenly.
Garnish Generously: The fresh herbs and crunchy toppings bring life and contrasting textures that make every bite memorable.

How to Serve Coconut Curry Soup with Vegan Dumplings Recipe

Garnishes

I always go heavy with fresh cilantro and scallion greens—they add bright herbal notes that cut through the richness beautifully. The crunchy garlic is my secret weapon; it gives a delightful little burst of flavor and texture. And if you like heat, chili oil is non-negotiable in our house.

Side Dishes

This soup stands well on its own, but pairing it with crusty bread or a simple cucumber salad makes it feel extra special. When I want to go all out, some cold steamed edamame or even a light mango salad complements the curry flavors perfectly.

Creative Ways to Present

For cozy dinner parties, I like serving this Coconut Curry Soup with Vegan Dumplings Recipe in mini bowls as a starter. Adding edible flowers or a swirl of coconut cream on top turns it into an elegant treat. It’s a dish that’s both comforting and impressive.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. I find the flavors even deepen overnight, so it tastes just as good or better the next day.

Freezing

I don’t recommend freezing this soup with dumplings as they can change texture and get mushy. Instead, freeze the soup base by itself and cook fresh dumplings when you’re ready for a bowl of soup.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally. Avoid using high heat to keep the coconut milk from separating. Once hot, toss in some fresh dumplings if you want them tender and fresh.

FAQs

Can I use fresh dumplings instead of frozen for this Coconut Curry Soup with Vegan Dumplings Recipe?

Absolutely! Fresh dumplings will work just fine and usually cook faster, so keep an eye on them—they typically take only a few minutes to heat through. Just add them towards the end of cooking to avoid overcooking.
What kind of vegan dumplings do you recommend?

I’ve found that dumplings filled with vegetables and tofu work best for this soup because they’re light and soak up the broth flavors nicely. Check local Asian markets or brands specializing in vegan dumplings for the tastiest options.
Can I make this soup gluten-free?

Yes! Just be sure to choose gluten-free soy sauce or tamari and gluten-free vegan dumplings. The rest of the ingredients are naturally gluten-free, so it’s an easy swap.
How spicy is this Coconut Curry Soup with Vegan Dumplings Recipe?

The heat level largely depends on your curry paste and how much chili oil you add. The recipe balances a gentle warmth with creaminess, but you can adjust the spice up or down to fit your taste.
What can I use instead of red Thai curry paste?

If you don’t have red Thai curry paste, you can use a blend of your favorite curry powder plus some chili flakes and garlic to mimic the flavor—though the taste won’t be quite as authentic. Alternatively, other types of curry paste (like yellow or green) will work but change the flavor profile.

Final Thoughts

This Coconut Curry Soup with Vegan Dumplings Recipe is one of my all-time favorites because it’s simple enough for a weeknight but feels special enough to serve guests. It’s warm, comforting, and packed with flavors that make you feel nurtured. Give it a try—you’ll love how much flavor you can get with minimal effort, and your kitchen will smell amazing while you cook. Plus, the dumplings add that extra bit of fun and texture—trust me, it’s worth it!