Description
This Thai Coconut Curry Dumpling Soup is a flavorful and comforting dish combining tender gyozas with a rich, aromatic coconut curry broth. Infused with garlic, ginger, Thai red curry paste, and a blend of savory sauces, this quick and easy soup is perfect for a satisfying meal in just 15 minutes.
Ingredients
Scale
Main 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 / 400 ml) unsweetened full-fat 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
- Prepare ingredients: Bring a large saucepan filled with salted water to a boil for cooking the gyozas. Grate the garlic cloves and ginger to have them ready for sautéing.
- Sauté aromatics and combine broth: Heat vegetable oil over medium heat in a large pot. Add grated garlic and ginger and sauté for 30 seconds until fragrant but not browned.
- Add liquids and seasonings: Pour in chicken broth and coconut milk. Add soy sauce, fish sauce, toasted sesame oil, brown sugar, Thai red curry paste, and lime juice. Stir well until the red curry paste is fully dissolved into the broth.
- Simmer the soup: Bring the soup to a boil, then reduce the heat and let it simmer for 5 minutes to develop the flavors.
- Cook the gyozas: While the soup simmers, place the gyozas into the boiling salted water and cook according to package instructions, about 2-3 minutes. Once cooked, drain the gyozas thoroughly.
- Serve: Divide the cooked gyozas between bowls or plates and ladle the hot coconut curry soup over them. Garnish with chopped chives and add your choice of fresh vegetables for an extra touch of green and freshness. Enjoy immediately.
Notes
- Use full-fat coconut milk for a richer, creamier soup base.
- You can substitute chicken broth with vegetable broth to make this recipe vegetarian-friendly.
- Add fresh vegetables like spinach, bok choy, or snap peas to increase nutrition and texture.
- Adjust the amount of Thai red curry paste to suit your preferred spice level.
- The lime juice adds a bright tang; add it last to keep the fresh flavor.
- Garnish with fresh herbs like cilantro or basil for extra aroma if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 20 mg
