A cozy, flavorful bowl of warmth, Curry Dumpling Soup blends vibrant Thai red curry, creamy coconut milk, and hearty vegan dumplings into a soul-soothing delight. It’s the kind of meal I turn to when I need comfort food with a bold twist.

Why I’ll Love This Recipe

I absolutely love this soup because:

It bursts with flavor—spicy, savory, creamy, and deeply satisfying.
It comes together in under 30 minutes, making it perfect for busy days.
It’s vegan yet hearty enough to fill me up.
I can adjust the heat level to suit my mood.
It feels like a restaurant-quality dish I made right in my own kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Avocado oil
Onion, finely chopped
Scallions, white and green parts, finely chopped
Cremini mushrooms, finely chopped
Garlic, minced
Red Thai curry paste
Salt
Vegetable broth
Soy sauce
Coconut milk
Sugar
Frozen vegan dumplings (about 12–15)

Garnishes (optional but highly recommended):

Chili oil
Scallion greens
Crispy garlic
Chopped cilantro

directions

I heat avocado oil in a large pot over medium heat. I sauté the onion and white parts of the scallions until softened, about 5 minutes.
I stir in the mushrooms and garlic, cooking for another 5 minutes until the mushrooms release their moisture and become tender.
I add red curry paste and salt, stirring it for about a minute to bloom the flavor.
I pour in the vegetable broth, soy sauce, coconut milk, and sugar. I bring the mixture to a simmer.
I add the frozen dumplings and cook according to the package instructions, usually around 7–10 minutes, until tender and heated through.
I taste the broth and adjust seasoning if needed. Then I serve it hot, topped with chili oil, scallions, crispy garlic, and cilantro.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I switch up the dumplings—sometimes I use mushroom, spinach, or tofu-filled ones.
I toss in bok choy, spinach, or snap peas for extra greens.
I use ramen or rice noodles if I want a more filling noodle-soup vibe.
I add a dash of lime juice or rice vinegar for a tangy finish.
For added protein, I sometimes stir in cubed tofu or edamame.

storage/reheating

I let the soup cool completely before storing it in an airtight container. It stays fresh in the fridge for up to 3 days. The dumplings soften a bit over time but still taste great.

For freezing, I keep the broth separate and add fresh dumplings when reheating. It freezes well for up to 2 months.

To reheat, I warm it gently over medium heat on the stovetop. If the soup thickens in the fridge, I add a splash of water or broth to thin it out. I avoid bringing it to a full boil to keep the coconut milk smooth.

FAQs

What kind of dumplings work best in this soup?

I usually go with vegan dumplings filled with veggies or tofu. Any type that holds together well in liquid works great.

Can I make this soup gluten-free?

Yes, I just use gluten-free soy sauce and gluten-free dumplings to keep everything safe.

How spicy is this soup?

It’s mildly spicy with a gentle kick. I adjust the heat by changing the amount of red curry paste or skipping the chili oil garnish.

What can I use instead of coconut milk?

If I want to reduce the coconut flavor or fat, I use light coconut milk or a mix of oat milk and a splash of broth. It changes the texture slightly but still tastes good.

Can I add noodles to this soup?

Absolutely. Rice noodles or ramen noodles turn this into a heartier bowl. I just make sure to cook the noodles separately and add them before serving so they don’t get soggy.

Conclusion

Curry Dumpling Soup is everything I want in a bowl—flavorful, warming, and incredibly easy to make. It satisfies my craving for something bold and comforting without taking much time or effort. Whether I’m cooking for myself or sharing with others, this recipe never disappoints.