Save to Pins The first time I made this curry soup, it was supposed to be a quick weeknight dinner, but my roommate kept wandering into the kitchen asking what smelled so incredible. That aroma of red curry paste hitting hot coconut milk is something that makes everyone pause in the hallway.
Last winter when my friend came over feeling completely drained, I made this soup. She sat at my counter watching steam rise from her bowl, and after one bite she actually closed her eyes and said this was exactly what she needed without even knowing it.
Ingredients
- Avocado oil: Has a higher smoke point than olive oil, perfect for sautéing aromatics without burning
- Red Thai curry paste: The backbone of the dish, and Thai Kitchen brand is reliably accessible and flavorful
- Coconut milk: Full-fat is essential here, the richness balances the spice and creates that silky texture
- Frozen vegan dumplings: Drop them right in frozen, no thawing needed, and they cook beautifully in the broth
- Crunchy garlic: This garnish is not optional, it adds a texture contrast that makes the whole dish sing
Instructions
- Build the aromatic base:
- Heat oil in a heavy pot over medium-low and cook onion, scallion whites, garlic, and salt until softened and starting to caramelize, about 5 to 7 minutes.
- Add the mushrooms:
- Toss in chopped cremini mushrooms and cook until tender and most of their moisture has evaporated, about 3 to 4 minutes.
- Toast the curry paste:
- Stir in red curry paste, soy sauce, and sugar, cooking for 1 minute to bloom the spices and meld flavors.
- Create the broth:
- Pour in vegetable broth, bring to a gentle simmer, then add coconut milk and stir until smooth.
- Cook the dumplings:
- Gently drop frozen dumplings into the simmering soup and cook for 7 minutes until heated through and tender.
- Finish and serve:
- Ladle into bowls and top with chili oil, scallion greens, fresh cilantro, and crunchy garlic.
Save to Pins This soup has become my go-to when someone needs comfort but also something exciting. The way the dumplings absorb the curry overnight is actually magical, if you are lucky enough to have leftovers.
Making It Your Own
I have added baby spinach in the last two minutes of cooking, and it wilts perfectly into the broth. Bok choy works beautifully too, just give it a few extra minutes to soften.
The Crunchy Garlic Game-Changer
Store-bought crunchy garlic is convenient, but making your own is incredibly simple. Thinly slice garlic and fry in neutral oil until golden, then drain on paper towels.
Serving Suggestions
A cold riesling cuts through the coconut richness beautifully. I also like to serve this with simple steamed jasmine rice on the side for a heartier meal.
- Set up a garnish station so everyone can customize their bowl
- Extra lime wedges brighten everything up
- Keep some sriracha handy for the spice lovers
Save to Pins There is something about dumplings and soup together that just feels like a hug in a bowl. Hope this brings warmth to your kitchen too.
Frequently Asked Questions
- → Can I use fresh dumplings instead of frozen?
Yes, fresh dumplings work beautifully. Reduce the cooking time to 4-5 minutes, as fresh dumplings cook faster than frozen ones. Check for doneness by cutting into one dumpling to ensure the filling is heated through.
- → How spicy is this soup?
The heat level is moderate with 1 tablespoon of red curry paste. You can easily adjust by using less curry paste for a milder version or adding more chili oil at the end for extra spice. The garnish allows each person to customize their heat level.
- → Can I make this soup ahead of time?
The soup base reheats wonderfully for up to 3 days. However, add the dumplings fresh when reheating, as they can become mushy if stored in the liquid. Keep the garnish components separate and add just before serving for the best texture and flavor.
- → What vegetables can I add?
Baby spinach, bok choy, sliced bell peppers, or snap peas make excellent additions. Add quick-cooking vegetables like spinach during the last 2 minutes of simmering. Heartier vegetables like carrots or broccoli should be added with the mushrooms to ensure they become tender.
- → Is there a substitute for coconut milk?
For a lighter version, use half coconut milk and half vegetable broth. Cashew cream or almond milk can work but will alter the authentic Thai flavor profile. The coconut milk provides essential richness and balances the curry spices.
- → Can I freeze this soup?
The soup base freezes well for up to 2 months. However, do not freeze with dumplings already added, as their texture will suffer. Freeze the soup in portions, then reheat and add fresh dumplings when ready to serve.