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Quick Coconut Curry Soup with Dumplings

A close-up of dumplings served in a rich, yellow coconut curry soup, topped with mushrooms, carrots, and green onions.
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Make this easy one-pot coconut curry soup for a fast, flavorful weeknight meal. This recipe uses frozen dumplings for speed and is packed with vegetables for a satisfying, comforting dish.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1 red Thai chili or 1/2 jalapeño, minced (optional)
  • 1 tablespoon red curry paste
  • 1 teaspoon turmeric powder
  • 4 cups vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup chopped carrots
  • 1 cup chopped bell pepper (any color)
  • 1 cup chopped mushrooms
  • 1 (12 ounce) package frozen potstickers (vegetable or chicken)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon brown sugar
  • Juice of 1/2 lime
  • Fresh cilantro, chopped, for garnish
  • Green onions, sliced, for garnish

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, grated ginger, and chili (if using). Cook for 1 minute until fragrant.
  4. Stir in the red curry paste and turmeric powder. Cook for 1 minute, stirring constantly to coat the aromatics.
  5. Pour in the vegetable broth and coconut milk. Bring the mixture to a simmer.
  6. Add the carrots, bell pepper, and mushrooms to the pot. Simmer for 5 to 7 minutes, or until the vegetables begin to soften.
  7. Add the frozen potstickers to the simmering soup. Cook according to package directions, usually about 5 to 8 minutes, until heated through.
  8. Stir in the soy sauce, brown sugar, and lime juice. Taste the broth and adjust seasoning if needed.
  9. Ladle the coconut curry soup into bowls. Garnish generously with fresh cilantro and sliced green onions before serving.

Notes

  • For a vegetarian or vegan meal, use vegetable broth and vegetable potstickers.
  • If you prefer a richer flavor, substitute chicken broth for vegetable broth and use chicken potstickers.
  • Add a handful of spinach or kale during the last 2 minutes of simmering for extra greens.
  • This recipe is a great base for a Thai coconut curry ramen by adding 4 ounces of dried ramen noodles during the last 4 minutes of cooking.

Nutrition

Find it online: https://kitchenslang.com/coconut-curry-soup-recipe-quick-dumpling/