A cozy, creamy coconut curry soup loaded with tender vegan dumplings and fragrant Thai spices. Quick, comforting, and perfect for weeknights.

Scale

1 tbsp avocado oil

1 cup diced onion

4 scallions (white parts finely chopped, green parts sliced for garnish)

1 tbsp minced garlic

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 full-fat coconut milk

1 bag frozen vegan dumplings (12–15 pieces)

1 tsp salt

2–3 tsp chili oil

1 tbsp chopped fresh cilantro

1 tbsp crunchy garlic

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1. Heat oil in a heavy-bottomed pot over medium-low. Add onion, white scallion parts, garlic, and salt. Sauté until soft and lightly caramelized.

2. Add mushrooms and cook until tender and moisture mostly evaporates.

3. Stir in curry paste, sugar, and soy sauce. Cook for 1 minute to bloom the paste.

4. Pour in broth and bring to a simmer. Add coconut milk and stir well.

5. Return to a gentle simmer. Add frozen dumplings and cook for 7 minutes on medium-low until heated through.

6. Serve hot, topped with chili oil, scallion greens, cilantro, and crunchy garlic.

Don’t skip cooking the curry paste first—it deepens the flavor.

Avoid boiling coconut milk hard to prevent curdling; simmer gently.

Add dumplings carefully to avoid breakage.

Taste before serving and adjust soy sauce, sugar, or curry paste to balance flavors.