Pin Rain was drumming against my kitchen window last Tuesday when I decided to throw together this curry soup. I had frozen dumplings in the freezer and a can of coconut milk sitting on the counter—sometimes the best meals start with whatever you're trying to use up. The first spoonful stopped me in my tracks. Now it's the soup I make when I need dinner to feel like a hug.
Last month my friend Sarah dropped by unexpectedly while I was testing this recipe. She ended up staying for dinner and helped herself to three bowls, then asked for the recipe before she even put on her coat. That's when I knew this wasn't just another weeknight soup.
Ingredients
- Avocado oil: High smoke point means your onions wont scorch while they caramelize into sweetness
- Diced onion: The foundation—taking time here pays off in deep savory flavor
- Scallions: Whites go into the soup for aromatics, greens stay fresh for garnish contrast
- Garlic: Minced fine so it melts into the base rather than leaving harsh chunks
- Salt: Don't skip this—it helps draw out moisture from onions for better browning
- Cremini mushrooms: Earthiness that grounds all those bright curry spices
- Red Thai curry paste: Your flavor engine—Thai Kitchen is reliable but find what you love
- Soy sauce: Adds that deep umami note that keeps soup from tasting one-note
- Sugar: Just enough to balance the heat and round out sharp edges
- Vegetable broth: Use one you actually enjoy drinking straight—quality matters here
- Full-fat coconut milk: Light version won't give you that luxurious silky mouthfeel
- Frozen vegan dumplings: No need to thaw—they cook right in the soup and stay tender
- Chili oil: Adjust based on your spice comfort zone
- Fresh cilantro: Bright herbal pop against all that rich creaminess
- Crunchy garlic: Essential texture contrast—I always make extra to keep in the pantry
Instructions
- Build your flavor foundation:
- Warm the avocado oil in your heavy-bottomed pot over medium-low heat, then add onion, scallion whites, garlic, and salt. Let them soften and caramelize slowly for 5 to 7 minutes—you'll smell when they've turned sweet and golden.
- Add the mushrooms:
- Toss in the chopped cremini mushrooms and cook until tender and most of their moisture has evaporated, about 3 to 4 minutes.
- Wake up the spices:
- Stir in the curry paste, soy sauce, and sugar. Let this cook for a full minute until the paste smells fragrant and toasty, almost like it's blooming in the heat.
- Create the broth:
- Pour in the vegetable broth and bring everything to a gentle simmer.
- Add the creaminess:
- Stir in the coconut milk until smooth and return to a gentle simmer—don't let it boil aggressively or the milk might separate.
- Cook the dumplings:
- Gently slip the frozen dumplings right into the soup and simmer for 7 minutes until they're heated through and tender. Give them space—they expand as they cook.
- Finish with flair:
- Ladle the hot soup and dumplings into bowls, then top with chili oil, scallion greens, cilantro, and that crucial crispy garlic.
Pin This soup has become my answer to everything—bad days at work, rainy Sundays, nights when I forget to plan dinner until 7 PM. Something about the combination of tender dumplings floating in fragrant coconut broth just makes everything feel manageable again.
Making It Your Own
Once you master the base, this soup becomes a canvas. I've added baby spinach during the last two minutes of cooking, swapped in bok choy for crunch, and even made it with rice noodles instead of dumplings when that's what I had on hand.
The Dumpling Factor
Not all frozen dumplings are created equal—some wrappers turn gummy in soup. Look for thin-skinned varieties meant for steaming rather than frying. My grocery store carries a ginger-scallion option that works perfectly here.
Batch Cooking and Storage
This soup actually tastes better the next day when flavors have had time to mingle. Store it in the refrigerator for up to four days, but keep the garnishes separate and add them fresh when you reheat. The dumplings will absorb more broth over time.
- Freeze portions without dumplings for up to three months
- Add fresh dumplings when reheating frozen soup
- Crispy garlic loses its crunch once it hits liquid—add it last
Pin There's something deeply satisfying about dumpling soup—the way it's a complete meal in one bowl, how it feels both casual and special. Hope it becomes a regular in your kitchen rotation too.
Recipe Q&A
- → Can I use fresh dumplings instead of frozen?
Yes, fresh dumplings work well but may require slightly less cooking time. Check for doneness after 5-6 minutes of simmering to prevent overcooking.
- → How can I make this gluten-free?
Substitute tamari for soy sauce and verify your dumplings are certified gluten-free. Most curry pastes are naturally gluten-free, but always check labels.
- → Can I add more vegetables to the soup?
Absolutely. Baby spinach, bok choy, bell peppers, or snap peas make excellent additions. Add heartier vegetables like carrots with the onions, and delicate greens like spinach in the last 2 minutes.
- → How spicy is this dish?
The spice level is moderate. Adjust by using more or less red curry paste and controlling the amount of chili oil garnish. Start with less if you prefer milder flavors.
- → Can I make this soup ahead of time?
The soup base reheats beautifully for up to 3 days. Store dumplings separately and reheat them gently in the soup to prevent them from becoming mushy.
- → What can I substitute for coconut milk?
Full-fat coconut milk provides the best creaminess. Cashew cream or a combination of vegetable broth and canned pumpkin can work in a pinch, though the flavor profile will change.