Looking for a cozy, flavor-packed plant-based meal that satisfies both cravings and curiosity? This plant-based red curry dumpling soup brings bold Thai-inspired flavor to your bowl, combining creamy coconut broth with crisp-bottomed dumplings stuffed with fragrant herbs and vegan ground. It’s warming, slightly spicy, and totally slurpable—ideal for weeknights, weekend cooking adventures, or when you need a comforting dish with serious flavor.
In this article, you’ll learn how to make this soup from scratch, customize the dumpling filling, and adjust the broth to your desired consistency—dipping sauce or soup. We’ll cover how to prep the dumplings ahead of time, swap in alternative proteins, and make it gluten-free. Ready to level up your plant-based kitchen game? Let’s get into the story behind this unforgettable dish.
The Magic Behind These Dumplings
The idea for this plant-based red curry dumpling soup came to life on a rainy evening when all I wanted was something warming, rich, and just a little bit exciting. I had a few stray wonton wrappers in the fridge, a spoonful of red curry paste I didn’t want to waste, and half a can of coconut milk left from a smoothie attempt earlier that day. That’s how this recipe started: with leftovers, hunger, and a craving for something spicy and cozy.
Dumplings are one of those foods that feel special no matter how many times you make them. They take a bit of time, but not in a bad way. More like meditative, fold-and-seal kind of time. The red curry filling is loaded with aromatic garlic, basil, and a hit of ginger that plays beautifully with the creamy broth. And once they hit the pan, the dumplings turn golden and crisp on the bottom, then finish by steaming to soft, juicy perfection.
This soup feels restaurant-worthy but is totally doable in a home kitchen—even if you’ve never made dumplings before. The curry broth comes together with pantry staples like coconut milk and vegetable broth, and you can make it thicker for dipping or soupier to serve by the spoonful.
It’s a flexible recipe you’ll want to bookmark. Want it spicier? Add more curry paste. Making it gluten-free? Just switch up your wrappers and soy sauce. Whether you’re feeding guests, meal prepping, or just craving something different, this dish has comfort and bold flavor in every bite.
plant-based red curry dumpling soup
Ingredients
- Filling
- 2 green onions
- 4 cloves garlic
- 4 tsp minced ginger divided
- 4 tsp soy sauce
- 2 tsp Chef’s Choice red curry paste
- 8 oz vegan ground beef
- 3 tbsp minced fresh basil
- Egg-free dumpling or wonton wrappers
- Red Curry Broth
- ⅓ white onion finely diced
- 2 bell peppers
- 2 tbsp oil divided
- 3 tbsp Chef’s Choice red curry paste
- 1 can Chef’s Choice coconut milk
- 2 cups vegetable broth
- 2 tsp maple syrup
- juice of 1 lime
- 2 tbsp cilantro leaves
Instructions
- Very finely mince the green onion, basil, and garlic. Add the basil, green onion, garlic, and ginger to a large mixing bowl, along with the vegan ground beef, soy sauce, and curry paste. Mix well.
- Place a small bowl of water on a clean, dry cutting board. With your finger or a pastry brush, moisten the edges of a wonton. Place 2 full tbsp of vegan beef mixture in the middle. If using square wrappers, bring 2 opposite corners together, then the other two corners to the middle to meet. Seal the edges ensuring no air pockets remain. If using round wrappers, fold them in half and seal the edges while removing air. Carefully bring the two corners together, gently forming the dumpling into a circle. Set aside.
- Dice the white onion. Thinly slice the red peppers. Heat 1 tbsp oil in a pan over medium high heat. Add the curry paste. Sauté for 1 minute, stirring occasionally, then add the onion. Cook for 2 minutes, then add the peppers. Stir and cook for 1 minute.
- Add the coconut milk and maple syrup. This makes a very thick, sauce-like broth for dipping the dumplings. If you want a thinner, soup-like consistency, add the optional veggie broth. Cover and reduce heat to low.
- Heat 1 tbsp oil in a large, heavy skillet set over medium-high heat. Place the dumplings close together in the pan and cook for 1-2 minutes undisturbed, so they develop a deep golden crust on the bottom.
- Pour about ¼ cup water into the pan and cover. Reduce heat to medium to steam. Uncover and cook until the dumplings are crisp.
- Divide the red curry coconut soup between shallow serving bowls. Place the dumplings on top. Garnish with cilantro and a squeeze of lime juice.
Notes
Based on 4 servings: Calories: 390 Protein: 12g Fat: 28g Saturated Fat: 14g Carbohydrates: 26g Fiber: 4g Sugars: 6g Sodium: 640mg
Building Flavor in Plant-Based Red Curry Dumpling Soup
Aromatic Dumpling Filling That Packs a Punch
The heart of this plant-based red curry dumpling soup is the filling—and it’s anything but bland. The base starts with vegan ground beef, which mimics the texture of traditional dumplings, but it’s the aromatics that really build depth. You’ll finely mince green onion, garlic, fresh basil, and ginger, then mix them with soy sauce and Chef’s Choice red curry paste. The basil gives it a fresh herbal lift, while the curry paste adds bold Thai flavor with a touch of heat.
Choosing the right wrappers is just as important. Egg-free dumpling or wonton wrappers are easy to find in many stores. For a gluten-free option, simply grab certified gluten-free wrappers and sub in tamari for soy sauce. The dumpling filling should be moist but not wet, holding together when pressed between your fingers.
If you’re out of vegan ground or want to change it up, you can swap in crumbled tofu or cooked lentils. These offer different textures but still absorb the marinade well. Whatever protein you choose, make sure it’s seasoned well to stand up to the rich broth.
Red Curry Broth: Creamy, Spicy, and Customizable
The broth is where everything comes together. It starts with Chef’s Choice red curry paste, sautéed in oil to bloom the spices. You’ll add finely diced white onion and thin-sliced bell peppers, cooking them just enough to soften without losing texture.
Then comes the creamy base: one full can of coconut milk stirred with vegetable broth, a splash of maple syrup, and the bright tang of lime juice. This combo creates a deeply flavorful broth that can be adjusted to your taste. Want it richer? Use less broth and keep it thick for dipping. Craving a soupier bowl? Pour in the full 2 cups of broth.
Cilantro leaves at the end provide a pop of freshness, but if you’re not a fan, thinly sliced green onion or Thai basil works well too. This broth is the kind you’ll want to sip straight from the bowl—it’s warming, creamy, and laced with just the right amount of spice.
Folding and Cooking Dumplings for Plant-Based Red Curry Dumpling Soup
How to Fold Dumplings Like a Pro (Even If You’re a Beginner)
Folding dumplings sounds harder than it is. Once you get into the rhythm, it becomes second nature—and kind of addictive. Start by placing a small bowl of water on your prep surface. Dip your finger or a pastry brush into the water and lightly moisten the edges of a wrapper. This helps it seal tightly when folded.
Add about 2 tablespoons of filling to the center of each wrapper. For square wrappers, bring opposite corners together like an envelope, then pinch the remaining two sides into the middle. Press all the edges to seal and push out any air. If you’re using round wrappers, fold into a half-moon, press the edges to close, and then gently curve the sealed dumpling into a circle by bringing the corners together.
Don’t stress about perfection. As long as the dumplings are sealed without any holes, you’re good to go. Air pockets can make them burst during cooking, so it’s worth pressing carefully around the filling.
Make a big batch if you can. These dumplings freeze beautifully—just place them on a tray in a single layer until solid, then transfer to a freezer bag. When ready to use, you can cook them straight from frozen—no thawing needed.
Crispy-Bottom Dumplings with a Juicy, Steamed Finish
Cooking these dumplings is a two-part process that gives you the best of both worlds: crispy bottoms and tender tops. Heat a tablespoon of oil in a heavy-bottomed skillet over medium-high heat. Add the dumplings in a single layer, spacing them just enough so they don’t stick together.
Let them cook undisturbed for 1–2 minutes. This builds that golden, crispy crust underneath. Once you see browning, pour ¼ cup of water into the skillet and immediately cover it with a lid. This steams the tops, ensuring the filling cooks through while the bottom stays crispy.
After steaming for a few minutes, remove the lid and cook uncovered for another 30 seconds to evaporate any leftover water and re-crisp the bottoms. The texture contrast is what makes these dumplings shine—tender, juicy centers wrapped in a slightly chewy dough with a crisp edge.
Once cooked, they’re ready to go directly on top of your steaming red curry broth. The crispness will soften slightly in the broth, but the flavors meld in a satisfying, slurpable way that’s comforting and rich.
Serving Tips and Make-Ahead Options for Red Curry Dumpling Soup
Plating and Garnishing for Flavor and Presentation
The beauty of this plant-based red curry dumpling soup isn’t just in the taste—it’s how vibrant and inviting it looks in the bowl. To serve, ladle a generous amount of the red curry coconut broth into wide, shallow bowls. This creates a base that highlights the dumplings while also letting the creamy, fragrant soup shine.
Carefully arrange the freshly cooked dumplings on top. If you’re going for that restaurant-style presentation, place 4–5 per bowl, slightly overlapping or leaning against each other. Garnish with fresh cilantro leaves and a squeeze of lime juice just before serving. The brightness of the lime lifts the richness of the broth and adds a fresh, zesty punch.
Optional toppings include a drizzle of chili oil for heat, thinly sliced scallions for crunch, or a few Thai basil leaves for aroma. These little touches not only elevate the dish visually, but also add complexity to each bite.
Whether you’re serving this to guests or cozying up solo, the final bowl is rich, fragrant, and filled with texture. The dumplings stay slightly crisp above the broth while soaking up the curry flavor below—each spoonful is satisfying and balanced.
Storing Leftovers and Making It Ahead
This recipe fits perfectly into your meal prep plan. You can make the dumplings ahead of time and freeze them uncooked. Just lay them out on a parchment-lined tray in a single layer and freeze until solid. Once frozen, transfer them to a zip-top bag. When you’re ready to cook, there’s no need to thaw—pan-fry and steam them straight from the freezer.
The broth can also be made in advance, up to 3 days ahead. Store it in an airtight container in the fridge. Reheat gently on the stove over low heat, stirring occasionally to keep the coconut milk smooth.
If you have leftovers already combined—dumplings sitting in broth—they’ll still taste great the next day, but expect the dumpling wrappers to soften significantly. For best results, store the broth and dumplings separately and combine just before serving.
This dish is ideal for casual entertaining or weeknight comfort food. With make-ahead options built in, you can skip the stress and enjoy a hot, plant-based meal whenever the craving hits.
Frequently Asked Questions About Plant-Based Red Curry Dumpling Soup
Can I make these dumplings ahead of time?
Yes! Prepare the dumplings fully and freeze them uncooked on a tray. Once solid, transfer to a sealed container or bag. When you’re ready to cook, pan-fry and steam them directly from frozen—no need to thaw.
What’s the best substitute for red curry paste?
You can swap in yellow or green curry paste if needed. Just note that flavor and spice levels vary—green curry tends to be hotter and more herbal, while yellow is milder and slightly sweeter.
How do I make this recipe fully gluten-free?
Choose certified gluten-free wonton wrappers and use tamari instead of soy sauce. Always double-check packaging to make sure all ingredients meet your dietary needs.
Can I use other plant-based proteins instead of vegan ground beef?
Absolutely. Crumbled tofu works well and so do cooked lentils. Both will absorb the marinade, though the texture will be softer than store-bought vegan grounds. Season well and press out excess moisture if using tofu.
Final Thoughts: Why You’ll Love This Plant-Based Red Curry Dumpling Soup
This plant-based red curry dumpling soup is more than just a warm meal—it’s a sensory experience. You get crispy, golden dumplings wrapped around a fragrant filling, swimming in a creamy coconut broth infused with bold Thai spices. Whether you’re cooking for yourself, your family, or guests, it’s the kind of dish that turns a regular evening into something memorable.
The recipe is flexible and beginner-friendly. Want to prep ahead? Freeze the dumplings. Need it gluten-free? Simple swaps have you covered. Looking to turn up the heat or change up the protein? Easy. Every part of this dish invites creativity while staying true to its bold, comforting roots.
Serve it for a cozy dinner, impress at a dinner party, or batch-freeze for future cravings. However you enjoy it, you’re in for a flavorful, plant-based bowl that hits all the right notes—crispy, creamy, spicy, and totally satisfying.
