Save to Pinterest I stumbled into this soup on a Tuesday night when takeout felt like too much effort but my kitchen was bare except for a bag of frozen dumplings and a can of coconut milk. The aroma that filled my apartment stopped me in my tracks—something about the way the curry paste bloomed in the hot oil made the whole building smell like my favorite Thai restaurant. Now its my go-to when I need dinner that feels special but comes together faster than delivery would arrive.
Last winter my friend Sarah came over feeling completely drained from work, and I made this soup without really measuring anything. She took one sip, closed her eyes, and said it tasted like a warm blanket for her soul. Now whenever she visits, she asks if this is what were having before she even takes her coat off.
Ingredients
- Avocado oil: Has a higher smoke point than olive oil so it wont burn when youre sautéing the aromatics at the start
- Scallions: Separating the whites and greens lets you cook the flavorful whites into the base while saving the pretty greens for garnish
- Red Thai curry paste: Thai Kitchen is reliable but any brand works—just know that some are spicier than others so taste as you go
- Coconut milk: Full fat makes the soup luxurious and silky though light coconut milk works if you want to cut calories
- Frozen vegan dumplings: They cook right in the soup so no need to boil separately—just drop them in frozen and let them simmer
Instructions
- Build the aromatic base:
- Heat avocado oil in a heavy pot over medium low heat then add onion scallion whites garlic and salt. Cook for 5 to 7 minutes until onions soften and start turning golden brown.
- Add mushrooms and bloom the curry:
- Toss in the mushrooms and cook until tender and most of their moisture has evaporated. Stir in the curry paste soy sauce and sugar and let it cook for 1 minute until the paste becomes fragrant.
- Create the soup:
- Pour in the vegetable broth and bring to a gentle simmer. Add the coconut milk and stir until completely smooth and combined.
- Cook the dumplings:
- Gently drop frozen dumplings into the simmering soup and cook for 7 minutes until heated through and tender. Be careful not to break them apart as you add them.
- Serve with garnishes:
- Ladle the hot soup into bowls and top each serving with chili oil fresh cilantro scallion greens and crunchy garlic for texture.
Save to Pinterest My partner and I started doing Friday night soup dates where we cook together and this curry became the most requested option. Theres something so satisfying about fishing out those tender dumplings from the steaming bowl together and seeing who got the most chili oil on theirs.
Making It Your Own
Ive experimented with adding baby bok choy during the last few minutes of cooking and it brings such a nice crunch and freshness. Sometimes I throw in edamame or extra mushrooms if I want to bulk up the protein without adding more dumplings.
The Secret to Perfect Texture
Taking the time to properly caramelize those onions at the start makes all the difference in the depth of flavor. I also learned that stirring the curry paste for that full minute helps wake up the spices so they bloom instead of tasting raw.
Serving Suggestions
A crisp Riesling cuts through the richness of the coconut milk beautifully while cooling any heat from the curry. I also love serving this with simple steamed jasmine rice on the side to soak up every last drop of the broth.
- Set up a garnish station so everyone can customize their own bowl
- Keep extra lime wedges on hand for a bright acidic finish
- Make a double batch because the leftovers are even better the next day
Save to Pinterest Hope this soup brings as much comfort to your table as it has to mine. Nothing beats watching steam rise from the bowl while the kitchen still smells like curry and coconut.
Answers to Recipe Questions
- → Can I use fresh dumplings instead of frozen?
Yes, fresh dumplings work beautifully. Reduce cooking time to 4-5 minutes since fresh dumplings cook faster than frozen. Watch carefully to prevent overcooking and tearing.
- → 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 to be safe.
- → Can I add more vegetables?
Absolutely. Baby spinach, bok choy, sliced bell peppers, or snow peas make excellent additions. Add leafy greens during the last 2 minutes of cooking and harder vegetables when sautéing the aromatics.
- → How spicy is this soup?
The spice level depends on your curry paste and chili oil. Start with 1 tablespoon curry paste and adjust to taste. The garnish allows each person to control their own heat level.
- → Can I make this ahead?
The soup base stores well for 3-4 days refrigerated. However, add dumplings fresh when reheating, as they can become soggy. Reheat soup gently and cook dumplings just before serving.
- → What if I don't like coconut?
Substitute with heavy cream, cashew cream, or additional vegetable broth for a lighter version. The flavor profile will change slightly but remain delicious.