Name: Vegan Coconut Curry Soup with Dumplings Recipe
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Cuisine: Thai
Ingredients: 1 tsp soy sauce; 1 bag frozen vegan dumplings (12 to 15 pieces); 1 tsp salt; 1 tsp sugar; 1 tbsp avocado oil; 3 cups vegetable broth; 4 scallions; 1 tbsp minced garlic; 1 cup coconut milk (full-fat for best flavor); 1/2 cup chopped cremini mushrooms; 1 cup diced onion; 1 tbsp red Thai curry paste (Thai Kitchen brand recommended); 2 to 3 tsp chili oil; 1 tbsp chopped cilantro (fresh); 1 tbsp sliced scallion greens; 1 tbsp crunchy garlic

Jump to Recipe· 4.8 from 8 reviews

Let me share something that’s become a fast favorite in my kitchen: Vegan Coconut Curry Soup with Dumplings Recipe. This dish is the perfect cozy hug in a bowl, combining rich coconut milk, fragrant Thai curry, and those delightful little vegan dumplings that just soak up all the flavors. Trust me, once you try this recipe, you’ll wonder how you ever lived without it—especially on chilly evenings when you want something comforting but still packed with vibrant tastes.

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Why This Recipe Works

Flavor Harmony: The creamy coconut and spicy red Thai curry paste create a perfectly balanced and rich broth.
Satisfying Texture: Soft dumplings add heartiness, making this soup feel like a complete meal rather than just a light broth.
Quick and Easy: Ready-to-go frozen vegan dumplings speed things up without compromising homemade vibes.
Customizable Garnishes: Chili oil, fresh herbs, and crunchy garlic let you personalize every bowl to your taste.

Vegan Coconut Curry Soup with Dumplings, vegan Thai curry soup, coconut curry soup recipe, vegan dumpling soup, plant-based coconut curry - 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 Vegan Coconut Curry Soup with Dumplings Recipe calls for a simple but thoughtful mix of ingredients that come together to deliver layers of flavor, texture, and color. Shopping tip? Look for full-fat coconut milk for creamy richness and a good-quality red Thai curry paste like Thai Kitchen — it really makes the difference!

Vegan Coconut Curry Soup with Dumplings, vegan Thai curry soup, coconut curry soup recipe, vegan dumpling soup, plant-based coconut curry - 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

Soy sauce: Adds depth and a touch of umami to the broth, balancing the sweetness of coconut milk.
Frozen vegan dumplings: Convenient and fast, these bring substance and texture without fuss.
Salt: Essential for enhancing all the flavors — don’t skip or under-season!
Sugar: Just a pinch softens the curry paste’s spice and rounds out the taste.
Avocado oil: A neutral oil with a high smoke point that lets aromatics sauté beautifully without burning.
Vegetable broth: The savory base that blends beautifully with the creamy coconut and curry.
Scallions: Both whites and greens bring layered onion flavors, with whites sautéed and greens fresh as a garnish.
Minced garlic: A must-have aromatics powerhouse that nourishes the soup with warmth.
Full-fat coconut milk: Provides creamy texture and subtle sweetness crucial for that comforting coconut character.
Cremini mushrooms: Earthy and meaty, they add umami and body to the soup without extra fat.
Diced onion: Forms a sweet, flavorful base when caramelized, elevating every spoonful.
Red Thai curry paste: The star spice component, giving the soup its vibrant color and aromatic heat.
Chili oil: Adds a lovely heat and sheen when drizzled on top, bringing brightness to each bite.
Chopped cilantro: Fresh, herbaceous notes that cut through the richness.
Sliced scallion greens: A fresh, crisp garnish to bring contrast and color.
Crunchy garlic: Adds satisfying texture and a little punch to the finishing touch.

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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.

Make It Your Way

I love playing around with this Vegan Coconut Curry Soup with Dumplings Recipe. It’s so easy to tweak depending on your mood or pantry stock. Don’t hesitate to experiment — that’s what makes cooking fun, right?

Variation: I’ve swapped cremini mushrooms for diced sweet potatoes sometimes for a heartier bite, and it turned out amazing — sweet and creamy texture complemented perfectly!
Spice Level: If you’re spice shy, reduce the red Thai curry paste or omit chili oil; for heat lovers, add extra chili flakes or fresh Thai chilies.
Gluten-Free Option: You can use gluten-free vegan dumplings — just check the packaging for ingredients and adjust cook time slightly if needed.

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

Step 1: Build Your Flavor Base

I start by heating avocado oil in a heavy-bottom pot over medium-low heat. Then, in go the diced onions, the white parts of the scallions, and minced garlic, all sprinkled with salt. Take your time here—slowly cooking the onions until they’re soft and just starting to caramelize brings out a delightful sweetness that forms the heart of this soup’s flavor. Patience pays off!

Step 2: Add the Umami Boost

Next, toss in those yummy chopped cremini mushrooms and sauté until they release their moisture and start to brown slightly. This step adds a lovely earthy depth and makes the broth feel richer and more satisfying.

Step 3: Layer the Curry Flavors

Now it’s time for the star—red Thai curry paste. Stir it in with the sugar and soy sauce, cooking for about a minute to let the spices toast and aromas bloom. It smells fantastic at this stage—it’s like your kitchen transforms into a cozy little Thai street food stall.

Step 4: Pour Broth and Coconut Milk, Then Simmer

Pour in the vegetable broth, letting everything come to a gentle simmer before adding the full-fat coconut milk. Stir well to combine and bring the soup just back up to a simmer. The coconut milk adds that creamy body and subtle sweetness that balances the curry perfectly.

Step 5: Cook the Dumplings Right in the Soup

Pop the frozen vegan dumplings straight into the simmering soup and let them cook gently for about 7 minutes. This method is a total time-saver and lets the dumplings soak up all that delicious broth. Just make sure the soup maintains a lively simmer but not a rapid boil to prevent the dumplings from breaking apart. Once heated through, they’ll be pillowy and full of goodness.

Step 6: Serve with Gorgeous Garnishes

Ladle your steaming hot soup into bowls and crown each with a drizzle of chili oil, a sprinkle of crispy garlic, fresh chopped cilantro, and sliced scallion greens. These final touches add brightness, crunch, and a pop of color that makes the whole experience even more special.

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Tips from My Kitchen

Don’t Rush the Onions: Slow-cooked onions add natural sweetness and depth, so don’t be tempted to crank up the heat to speed this up.
Full-Fat Coconut Milk is Key: I tried this recipe with light coconut milk once, and it just wasn’t the same — fuller fat means richer flavor and creamier texture.
Simmer, Don’t Boil: Keep the soup at a gentle simmer once dumplings go in to avoid breaking the delicate wrappers.
Customize Garnishes: I like keeping a crunchy garlic topping on hand—it adds an unbeatable texture contrast and flavor pop.

How to Serve Vegan Coconut Curry Soup with Dumplings Recipe

Vegan Coconut Curry Soup with Dumplings, vegan Thai curry soup, coconut curry soup recipe, vegan dumpling soup, plant-based coconut curry - 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 am obsessed with finishing bowls of this Vegan Coconut Curry Soup with Dumplings Recipe with chili oil for that smoky heat and a little fresh cilantro to brighten things up. Sometimes I even sprinkle on crunchy fried garlic for texture—it’s an absolute game-changer that keeps every bite exciting and fresh.

Side Dishes

This soup is hearty enough to stand alone, but if you want to round out the meal, I love serving it with a side of steamed jasmine rice or some garlicky stir-fried greens like bok choy or spinach. A simple cucumber salad with lime and mint also pairs perfectly and cuts through the richness.

Creative Ways to Present

For special occasions, I’ve served this Vegan Coconut Curry Soup with Dumplings Recipe in pretty stone bowls or even hollowed-out mini pumpkins for a fun autumn twist. Adding edible flowers or a sprig of fresh basil on top can also elevate the presentation when you want to impress guests with minimal effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 3 days. The dumplings soak up some broth over time, so I try to eat leftovers sooner rather than later to keep that perfect balance of soupiness and dumpling softness.

Freezing

Freezing this soup is doable but a bit tricky because the dumplings can change in texture. My tip: freeze the soup and dumplings separately if possible. Freeze the broth by itself, then add fresh or pre-cooked dumplings when reheating for the best results.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat so you don’t overcook the dumplings. I find that adding a little splash of vegetable broth or water while warming helps loosen up the soup if it’s thickened in the fridge.

FAQs

Can I make the Vegan Coconut Curry Soup with Dumplings Recipe gluten-free?

Absolutely! Just be sure to use gluten-free vegan dumplings and check your soy sauce or substitute tamari for a gluten-free version. The rest of the ingredients are naturally gluten-free.
What can I substitute for red Thai curry paste if I don’t have any?

If you don’t have Thai curry paste on hand, you can try using a blend of red chili flakes, garlic, ginger, and a touch of paprika to achieve a similar flavor profile, but the authentic paste really does give the best results. Alternatively, you can look for yellow curry paste for a milder flavor.
How do I know when the vegan dumplings are fully cooked?

Typically, frozen vegan dumplings take about 7-8 minutes to cook through in simmering soup. You can check by cutting one open to ensure the filling is hot all the way through and the wrapper is tender but intact.
Can I make this soup ahead of time for meal prep?

Yes! You can prepare the soup base in advance and store it separately from the dumplings. Add the dumplings and heat them through just before serving to maintain their texture.

Final Thoughts

This Vegan Coconut Curry Soup with Dumplings Recipe has become a hug-in-a-bowl for me—both comforting and exciting with every spoonful. It’s easy to make, totally customizable, and impressively flavorful. I hope you’ll give it a try soon and enjoy as much as I do. Cooking and sharing this is like sending a little warmth and love from my kitchen to yours. So grab your pot, some dumplings, and let’s get cozy!