Thai Coconut Curry Dumpling Soup
This Thai-inspired coconut curry dumpling soup is rich, fragrant, and deeply comforting. Filled with tender dumplings, warming spices, and a creamy coconut broth, each bite is bold, cozy, and absolutely crave-worthy.
Ingredients
- 1 tablespoon avocado oil
- 1 cup onion finely chopped
- 4 scallions finely chopped (white parts and green parts separated)
- ½ cup cremini mushrooms finely chopped
- 1 tablespoon garlic minced
- 1 tablespoon red Thai curry paste
- 1 teaspoon kosher salt
- 3 cups vegetable broth
- 1 teaspoon soy sauce
- 1 cup full-fat coconut milk
- 1 teaspoon sugar
- 1 bag 12–15 frozen vegan dumplings
Garnishes:
- 2 –3 teaspoons chili oil
- 1 tablespoon scallion greens thinly sliced
- 1 tablespoon crispy garlic
- 1 tablespoon cilantro finely chopped
Instructions
- Sauté Aromatics: In a heavy-bottomed pot over medium–low heat, warm the avocado oil.
- Add chopped onion, white parts of scallions, and minced garlic.
- Sprinkle with salt and cook until onions soften and begin to caramelize, about 5–7 minutes.
- Cook Mushrooms: Add chopped mushrooms and increase heat to medium.
- Sauté until mushrooms soften and release moisture, about 4–5 minutes.
- See full steps with tips & photos → https://mischacrossing.com/thai-coconut-curry-dumpling-soup/
Notes
Dumpling Choices: Use your favorite frozen vegan dumplings—vegetable gyoza, tofu potstickers, or mushroom styles all work great.
Curry Paste Tip: Adjust curry paste to your spice preference; 1 tablespoon gives gentle heat.
Extra Greens: Add a handful of spinach or baby bok choy during the last few minutes for more veggies.
Flavor Boost: Crispy garlic adds crunch and umami—don’t skip it if you love texture.