If you’re craving something warm, cozy, and incredibly flavorful, this Coconut Curry Soup with Dumplings is about to become your new favorite weeknight dinner. It’s creamy, gently spicy, packed with vegetables, and made extra comforting with soft, pillowy dumplings that cook right in the broth.

This is one of those meals my whole family loves—my kids devour the dumplings, and I appreciate how fast everything comes together. Plus, it reheats beautifully, making it perfect for lunches the next day.

⭐ Why You’ll Love This Coconut Curry Soup

Ready in 30–45 minutes – Quick, simple, and ideal for busy weeknights.
Big, bold flavor – Red Thai curry paste, coconut milk, and chili oil create a restaurant-worthy broth.
Effortless – Frozen dumplings cook right in the soup—no extra pans or prep required.
Naturally vegan – Completely plant-based and loaded with veggies.
Adjustable heat – Make it mild for the kids or extra spicy for yourself.

Best Dumplings for Coconut Curry Soup

Use frozen dumplings meant for boiling or steaming—they hold their shape and become wonderfully tender. Vegan vegetable dumplings work perfectly, but pork, chicken, or mixed dumplings are great if you’re not keeping it vegan. Avoid pan-fried gyoza—they break apart more easily.

Ingredient Substitutions

This soup is flexible and easy to customize:

Avocado oil: Swap for vegetable, grapeseed, or coconut oil.
Cremini mushrooms: Replace with button, shiitake, or omit if needed.
Red Thai curry paste: Yellow curry paste (milder) or green curry paste (spicier) also work.
Coconut milk: Use full-fat for richness, light for a lower-calorie option, or coconut cream for extra thickness.
Vegan dumplings: Swap for any dumpling variety you like.
Chili oil: Use sesame oil + red pepper flakes in a pinch.
Crispy garlic: Crispy shallots or homemade fried garlic make great alternatives.

⚠️ Common Mistakes to Avoid

Not blooming the curry paste – Always sauté it briefly with the aromatics to deepen the flavor.
Boiling the coconut milk – Keep it at a gentle simmer to prevent separating.
Adding dumplings to vigorously boiling soup – They can break apart; a gentle simmer works best.
Skipping taste adjustments – Balance is key: adjust sweetness, saltiness, and spice before serving.

What to Serve With Coconut Curry Soup

Although the dumplings make this soup hearty on its own, it pairs beautifully with:

Steamed jasmine rice
Crisp cucumber salad
Stir-fried bok choy or snap peas
Crispy spring rolls or vegetable tempura

Storage & Reheating

Store:
Keep leftovers in the refrigerator for up to 4 days. Dumplings soften as they sit but stay delicious.
Store dumplings separately if you want to maintain firmer texture.

Freeze:
Freeze just the soup base (no dumplings) for up to 3 months. Add fresh dumplings when reheating.

Reheat:
Warm gently on the stovetop over medium-low heat. Add broth or coconut milk if the soup thickens.

Coconut Curry Soup with Dumplings – Recipe

Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: 37 minutes
Servings: 4
Calories: ~775 per serving

Ingredients

For the Soup:

1 tbsp avocado oil
1 cup diced onion
4 scallions (white parts chopped; greens reserved)
1 tbsp minced garlic
1 tsp salt
½ 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)

For Serving:

2–3 tsp chili oil
1 tbsp sliced scallion greens
1 tbsp chopped fresh cilantro
1 tbsp crunchy garlic

Instructions

1. Sauté the Aromatics

Heat avocado oil in a large pot over medium-low heat. Add the onion, scallion whites, garlic, and salt. Cook until soft and lightly caramelized, stirring occasionally.

2. Add the Mushrooms

Stir in the chopped mushrooms and cook until tender and any excess liquid evaporates.

3. Build the Broth

Add the curry paste, sugar, and soy sauce. Cook for 1 minute to bloom the paste. Pour in the vegetable broth and bring to a gentle simmer.

4. Add Coconut Milk

Pour in the coconut milk and stir until smooth. Keep the heat at a gentle simmer—do not boil.

5. Cook the Dumplings

Add the frozen dumplings directly to the soup. Simmer on medium-low for about 7 minutes, or until warmed through and tender.

6. Serve & Garnish

Ladle the soup into bowls. Top with chili oil, scallion greens, cilantro, and crispy garlic. Serve warm.