Thai Coconut Curry Dumpling Soup
A rich and creamy Thai-inspired soup combining spicy coconut curry broth with tender gyozas. Ready in 15 minutes, it offers a comforting yet quick meal with optional vegetable additions.
Equipment
- 1 large saucepan for boiling gyozas
- 1 large pot for cooking soup
Ingredients
- 20 gyozas or potstickers
- 1 tbsp vegetable oil
- 4 garlic cloves grated
- 1 tsp grated ginger
- 4 cups chicken broth
- 1 can 14 oz full-fat unsweetened coconut milk
- 1 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 tsp toasted sesame oil
- 3 tbsp Thai red curry paste
- 1 tsp brown sugar
- 2 tbsp lime juice
- chopped chives for serving
- your favorite vegetables optional for serving
Instructions
- Bring a large saucepan filled with salted water to a boil and grate garlic cloves and ginger.
- Heat vegetable oil over medium heat in a large pot, then sauté grated garlic and ginger for 30 seconds.
- Add chicken broth and coconut milk to the pot, then stir in soy sauce, fish sauce, sesame oil, brown sugar, Thai red curry paste, and lime juice until the curry paste dissolves.
- Bring the soup to a boil, then reduce heat and simmer for 5 minutes.
- Meanwhile, cook the gyozas in the boiling water according to package instructions, about 2 to 3 minutes, then drain.
- Divide cooked gyozas between bowls, ladle hot coconut curry soup over them, and garnish with chopped chives and optional vegetables.
Notes
- Substitute gyozas with your favorite dumplings or frozen potstickers.
- Add fresh or steamed vegetables for extra nutrition and color.
- Store leftovers in an airtight container for up to 3 days.
- Adjust spice level by varying the amount of red curry paste.