Save The first time I made this curry soup, it was supposed to be a quick dinner for myself after a long day. Instead, I ended up texting three friends to come over because the aroma filled the entire apartment. Something about coconut milk warming on the stove makes everything feel better.
Last winter, my roommate walked in while I was adding the curry paste to the caramelized onions. She literally stopped in her tracks and asked what I was making because it smelled like our favorite neighborhood Thai spot. Now this soup is our go-to when we need comfort food that still feels exciting.
Ingredients
- Avocado oil: Has a high smoke point and neutral flavor, perfect for building the soup base without overpowering delicate spices
- Onion and scallion whites: The foundation that sweetens as it caramelizes, creating depth before the spices even hit the pot
- Garlic and red Thai curry paste: This duo creates the aromatic backbone that defines the dish
- Cremini mushrooms: Add umami and a meaty texture that makes the soup feel substantial
- Full-fat coconut milk: Do not skip the full-fat version, it creates the velvety richness that makes this soup feel luxurious
- Frozen vegan dumplings: The secret to making this weeknight-friendly, they cook directly in the broth
- Fresh garnishes: The crunchy garlic and bright herbs transform each bowl into something complete
Instructions
- Build your flavor foundation:
- Heat avocado oil in a heavy-bottomed pot over medium-low, then add diced onion, scallion whites, garlic, and salt. Cook for 5 to 7 minutes until onions soften and start turning golden, stirring occasionally so nothing catches.
- Add the mushrooms:
- Toss in chopped cremini mushrooms and cook for 3 to 4 minutes until tender and most of their moisture has evaporated.
- Toast the curry paste:
- Stir in red Thai curry paste, soy sauce, and sugar. Let it cook for 1 minute until fragrant, which blooms the spices and deepens the flavor.
- Create the broth:
- Pour in vegetable broth and bring to a gentle simmer. Add coconut milk and stir until completely smooth before returning to a gentle bubble.
- Cook the dumplings:
- Gently lower frozen vegan dumplings into the simmering soup and cook for 7 minutes until heated through and tender.
- Finish with flair:
- Ladle soup and dumplings into bowls, then top with chili oil, scallion greens, cilantro, and crunchy garlic.
Save This soup became a staple during a particularly cold February when my friend group started taking turns hosting casual Friday dinners. Theres something deeply satisfying about setting a steaming bowl on the table and watching everyone lean in as the steam carries those Thai aromas up toward their faces.
Choosing Your Dumplings
I have tried dozens of vegan dumpling brands, and some hold up better in soups than others. Look for ones with thicker wrappers, like mushroom and cabbage or classic vegetable gyoza styles. Thin-skinned dumplings can fall apart, while thicker ones maintain their structure and absorb flavor without becoming mushy.
Make It Your Own
The base soup is incredibly forgiving, so do not be afraid to adjust. Add baby spinach or bok choy during the last two minutes of cooking for extra greens. If you love heat, increase the curry paste to two tablespoons or add sliced fresh chiles with the aromatics. The recipe works beautifully with rice noodles instead of dumplings for a lighter version.
Serving Suggestions
This soup is substantial enough to stand alone as a main course, but a simple side never hurts. I love serving it with crispy spring rolls or steamed edamame for a complete Asian-inspired spread. A cold glass of dry Riesling cuts through the coconut richness beautifully, or stick with cold Thai tea for a nonalcoholic option that balances the spice.
- Set out extra chili oil so guests can adjust their own heat level
- Squeeze fresh lime juice over each bowl right before eating for brightness
- Prepare the garnishes ahead and arrange them on a platter for DIY topping
Save There is a quiet joy in a soup that comes together this quickly yet tastes like it simmered all day. I hope this recipe finds its way into your regular rotation, just as it has in mine.
Recipe FAQs
- → Can I use fresh dumplings instead of frozen?
Yes, fresh dumplings work well in this soup. Reduce the cooking time to 4-5 minutes since fresh dumplings cook faster than frozen ones. Add them when the broth is at a gentle simmer, not a rolling boil, to prevent them from breaking apart.
- → How can I make this soup gluten-free?
Substitute tamari for the soy sauce and verify that your dumplings and curry paste are certified gluten-free. Many brands now offer gluten-free dumplings, or you can use rice paper wraps to make your own at home.
- → Can I add more vegetables to the soup?
Absolutely. Baby spinach, bok choy, bell peppers, or snap peas make excellent additions. Add hearty vegetables like carrots or broccoli along with the mushrooms, but delicate greens like spinach should be stirred in during the last 2 minutes of cooking.
- → How spicy is this soup?
The base soup has mild to medium heat from the red curry paste. The chili oil garnish adds customizable spice, so you can adjust the heat level to your preference by adding more or less chili oil to each serving.
- → Can I make this soup ahead of time?
The soup base reheats beautifully for up to 3 days in the refrigerator. However, it's best to cook the dumplings fresh when serving, as they can become mushy if stored in the soup. Keep the soup and dumplings separate, then combine when reheating.