Name: Coconut Curry Soup with Vegan Dumplings Recipe
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Cuisine: Thai
Ingredients: 1 tbsp avocado oil; 1 cup diced onion; 4 scallions (white parts, finely chopped); 1 tbsp minced garlic; 1 tsp salt; 1/2 cup chopped cremini mushrooms; 1 tbsp red Thai curry paste; 1 tsp sugar; 1 tsp soy sauce; 3 cups vegetable broth; 1 cup coconut milk (full-fat); 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· 4.8 from 15 reviews

If you’re craving something cozy, vibrant, and bursting with flavor, you absolutely have to try this Coconut Curry Soup with Vegan Dumplings Recipe. It’s my go-to when I want a comforting bowl that’s both quick to whip up and feels indulgent, yet is completely plant-based. Seriously, the creamy coconut-infused broth paired with those soft vegan dumplings creates a perfect harmony that keeps me coming back for seconds (and thirds!). Stick around, and I’ll share all the details and insider tips so you can make it your own kitchen favorite too.

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Why This Recipe Works

Flavor Harmony: The creamy full-fat coconut milk balances perfectly with the spicy red Thai curry and savory soy sauce.
Comfort with Ease: Using frozen vegan dumplings makes this an effortless weeknight dinner without sacrificing taste.
Textural Contrast: Tender dumplings meet caramelized onions and crunchy garnishes for a satisfying bite every time.
Versatile & Customizable: You can easily tweak spice levels or add whatever veggies you have on hand.

Coconut Curry Soup with Vegan Dumplings, vegan coconut curry soup, plant-based coconut curry, vegan dumpling recipes, creamy vegan curry 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

This Coconut Curry Soup with Vegan Dumplings Recipe combines ingredients that complement each other’s depth and texture. Each element plays a role, from the creamy coconut milk giving richness to the zing of red Thai curry paste that lifts the flavor.

Coconut Curry Soup with Vegan Dumplings, vegan coconut curry soup, plant-based coconut curry, vegan dumpling recipes, creamy vegan curry 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: A neutral oil with a high smoke point, perfect for gently caramelizing aromatics without burning.
Diced onion: Forms a sweet and savory foundation when caramelized slowly.
Minced garlic: Adds fragrant warmth and depth to the broth.
Scallions (white parts and sliced greens): White parts sauté with onion, while greens brighten the final plate as garnish.
Cremini mushrooms: Deliver an earthy umami punch that complements the coconut and curry.
Red Thai curry paste: Gives lively heat and authentic flavor; I always use Thai Kitchen brand for consistency.
Soy sauce: Introduces saltiness and depth without overpowering the dish.
Sugar: Balances the heat and acidity, making the flavors pop without tasting sweet.
Vegetable broth: The liquid base that carries all the wonderful flavors.
Full-fat coconut milk: For richness and that velvety texture that turns this soup into a comforting hug in a bowl.
Frozen vegan dumplings: Quick and easy protein-packed bites that soak up delicious broth.
Chili oil, fresh cilantro, crunchy garlic: Garnishes that add brightness, heat, and texture to each spoonful.

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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

One of my favorite things about this Coconut Curry Soup with Vegan Dumplings Recipe is how easy it is to personalize. Whether you like your soup extra spicy or prefer to pile on some veggies, it adapts effortlessly to your cravings.

More heat: I sometimes add extra chili oil or fresh sliced chilies when I crave a kick that gets my nose running in the best way.
Veggie boost: Toss in baby spinach, bok choy, or even shredded carrots for extra nutrition and color.
Different dumplings: Vegan dumplings are great, but feel free to try others stuffed with tofu, veggies, or mushrooms based on what you prefer or have in your freezer.
Lower fat version: Swap to light coconut milk and use less oil if you’re watching calories, though the taste won’t be quite as indulgent.

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

Step 1: Gently Caramelize the Onions and Aromatics

Start by heating the avocado oil over medium-low heat in a heavy-bottom pot. Add diced onions, the white parts of scallions, minced garlic, and sprinkle in the salt. Patience is key here — cooking slowly allows the onions to soften and release sugars, transforming into a sweet, golden base that’s so important for flavor. Stir occasionally and avoid high heat to prevent burning.

Step 2: Sauté Mushrooms Until Tender

Add chopped cremini mushrooms to the pot. Continue cooking until mushrooms are soft and the moisture mostly evaporates. This helps concentrate their umami, which intensifies the soup’s depth. If you skip this step or rush it, you might end up with watery broth.

Step 3: Build Flavor with Curry Paste and Seasonings

Stir in the red Thai curry paste, sugar, and soy sauce. Sauté everything together for about one minute to “bloom” the curry paste—this toasts the spices and releases their fragrant oils, enriching the soup’s aroma.

Step 4: Add Broth and Coconut Milk, Bring to Simmer

Pour in the vegetable broth, then coconut milk. Full-fat coconut milk is what I recommend for that creamy richness and a silkier mouthfeel. Stir to combine and bring back to a gentle simmer, taking care not to boil vigorously to avoid separating the coconut milk.

Step 5: Cook Dumplings Right in the Soup

Drop the frozen vegan dumplings directly into the simmering soup. Let them cook for about 7 minutes, stirring gently now and then so they don’t stick. They’ll thaw and soak up the curry-flavored broth, adding satisfying bite and a bit of fun to each spoonful.

Step 6: Serve and Garnish to Elevate

Ladle the hot soup into bowls and finish with a drizzle of chili oil, fresh chopped cilantro, scallion greens, and crunchy garlic. The garnishes add brightness, heat, and a little texture contrast that I find indispensable for the full experience.

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Pro Tips for Making Coconut Curry Soup with Vegan Dumplings Recipe

Low and Slow Caramelization: Taking your time to caramelize onions on medium-low heat develops sweetness and depth—don’t rush this step!
Full-fat Coconut Milk Matters: Using full-fat coconut milk adds creaminess and rich mouthfeel that light versions just can’t replicate.
Don’t Overboil After Adding Coconut Milk: To avoid the coconut milk separating or curdling, keep the heat low once it’s in the pot.
Gently Stir Dumplings: Stir carefully when cooking dumplings in the soup so they don’t break apart or stick to the bottom.

How to Serve Coconut Curry Soup with Vegan Dumplings Recipe

Coconut Curry Soup with Vegan Dumplings, vegan coconut curry soup, plant-based coconut curry, vegan dumpling recipes, creamy vegan curry 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

I’m a big fan of chili oil drizzled just before serving—it gives this soup that lovely hit of heat. Fresh cilantro and sliced scallion greens add a bright, herbal finish. And crunchy garlic bits? They bring that irresistible texture and a pop of savory goodness. Trust me, don’t skip the garnishes—they truly elevate the dish.

Side Dishes

This soup is filling on its own, but I love pairing it with a simple jasmine rice or steamed bok choy for extra greens. Sometimes I’ll serve it alongside a light cucumber salad to balance the richness with something crisp and fresh.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in mini bowls or shot glasses as an appetizer, garnished with tiny dollops of chili oil and micro-cilantro. It’s a fun way to wow guests with an upscale twist on comfort food!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight glass container in the fridge and find they keep well for up to 3 days. Because the dumplings absorb some broth over time, the soup thickens a bit—no worries, just stir in a splash of vegetable broth or water when reheating.

Freezing

If you want to freeze this soup, I recommend freezing the broth separately from the dumplings to keep textures at their best. I usually freeze the base minus dumplings and add freshly cooked ones when I reheat—it keeps things tasting fresh and dumplings from getting soggy.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup seems too thick, add a little broth or water to loosen it up. Avoid microwaving if possible, as it can cause the coconut milk to separate.

FAQs

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

Absolutely! Fresh vegan dumplings will work just as well. They may cook slightly faster, so keep an eye on them while simmering to avoid overcooking or breaking apart.
Is this Coconut Curry Soup with Vegan Dumplings Recipe spicy?

It has a warm, mild-to-moderate heat level thanks to the red Thai curry paste and optional chili oil. You can easily adjust the spice by adding more curry paste or chili oil if you like it hotter.
Can I make this soup gluten-free?

Yes! Make sure to use gluten-free soy sauce (tamari) and check that your dumplings are gluten-free as well. Many brands offer gluten-free vegan dumplings you can rely on.
What can I substitute for red Thai curry paste?

If you can’t find red Thai curry paste, you can use an equal amount of mild curry powder, but it won’t have quite the same complexity. For a similar heat and flavor, consider mixing curry powder with a little chili paste.

Final Thoughts

This Coconut Curry Soup with Vegan Dumplings Recipe has become a little kitchen treasure for me—not just because it’s quick and easy, but because it blends comforting and exotic flavors so beautifully. Whether you’re new to cooking with coconut milk or just want a reliable go-to soup that feels special, give this one a try. I’m confident it’ll become one of your favorites too, perfect for casual dinners or impressing friends with minimal fuss.