The pressure builds and you start counting down minutes until you eat. You hear that slight hiss of the steam cues and your stomach rumbles louder. It 27s funny how waiting can be the hardest part but you know it 27s gonna be worth it in the end.
You sense the smell even before the float valve drops showing it 27s safe to open. The aroma of red curry hits you with a punch of spice and warmth. You spot the bright green spinach floating right on top and you almost can 27t wait to dig in.
There 27s a little thrill with the sealing ring doing its job, keeping all that goodness trapped inside. You feel lucky your pressure cooker handled the delicate dumplings just right. Soon enough you 27re gonna savor every spoonful of that rich, coconutty broth with hints of ginger and lemongrass.
What Makes Pressure Cooking Win Every Round
- It cooks tough flavors fast without waiting hours.
- You get that layered taste cause all aromatics soak in quick.
- Steam cues and float valve help you know when it 27s safe to open.
- The sealing ring keeps moisture and flavor locked tight.
- Quick release or slow release lets you control how baby-soft your food gets.
- It 27s hands-off mostly so you can chill while it works its magic.
- One pot means easier cleanup after a tasty meal.
The Complete Shopping Rundown
- Extra virgin olive oil or avocado oil for that nice light flavor.
- Half an onion, diced small to blend in smooth.
- Thai red curry paste packs the heat and color you want.
- Garlic cloves, minced fine for punch in every bite.
- Fresh ginger or a paste to add zing and depth.
- Optional lemongrass or paste if you wanna get fancy.
- Chicken broth to build the soup base.
- Canned coconut milk for creamy richness that ties it all together.
- Fish sauce for that salty umami boost.
- A bit of sugar to balance the spice and soury stuff.
- Frozen dumplings of your choice, potstickers or wontons 2Dwhatever floats your boat.
- Fresh spinach for that slight green crunch and freshness.
- Green onions and cilantro for garnish and extra punch.
- A lime to squeeze over at the end for that fresh kick.
- Optional extras like Thai basil, fried onions, and chili oil to make it your own.
How It All Comes Together Step by Step
- Heat your oil in the pressure cooker using the s at ,setting or on medium heat if your cooker is stovetop compatible.
- Toss in the diced onion and stir till translucent. This usually takes about 5 minutes and gets your base sweetened up.
- Stir in the red curry paste along with minced garlic, ginger, and lemongrass if you got it. Cook for 2 to 3 minutes so everything gets fragrant and well blended.
- Add in your chicken broth and bring the whole thing to a boil. This step wakes up the flavors big time.
- Once boiling, reduce the heat then stir in that creamy coconut milk, fish sauce, and sugar. Let it simmer for 10 minutes so flavors marry nicely.
- While the soup simmers, cook your dumplings separately if the package says to, or you can skip this if you prefer to add them frozen directly and let them cook in the broth.
- Add dumplings to the soup pot. Close the lid, locking the sealing ring in place, and cook on high pressure for about 5 minutes. Use quick release once done.
- Open carefully when the float valve drops then toss in chopped spinach, green onions, and cilantro. Give it a quick stir and your soup is ready to serve!
Quick Tricks That Save Your Time
Frozen dumplings can be tossed in directly without thawing, just add 2 more minutes to the cooking time. Saves you that prep drama.
You don 27t gotta chop all the herbs finely ahead. Toss whole leaves on top after for a fresher feel and easier clean-up.
Use store-bought curry paste and stocked canned coconut milk to cut down on ingredient hunting. It works real good and still tastes homemade.
When You Finally Get to Eat
You catch that first spoonful warming everything from your lips down to your belly. The soup clings with a silky coconut richness paired with the zing of red curry hitting your tongue.
Then you spot the tender dumplings bursting with flavorful filling. They kinda soak up the broth but still keep their shape good enough for that delightful bite every time.
The fresh herbs and squeeze of lime bring the whole bowl to life with a bright, clean finish that makes you wanna lick the bowl clean for real.
Your Leftover Strategy Guide
- Refrigerate your leftovers in an airtight container. They 27ll keep well for up to 3 days and the flavors deepen overnight, giving you a yummier lunch next day.
- For longer storage, freeze your soup in portions without the fresh herbs. Thaw gently and add fresh herbs right before serving to keep everything bright.
- You can also save dumplings separately if you want them less soggy. Just reheat in a skillet or air fryer later for crisp edges before adding to soup.
Everything Else You Wondered About
- Q What if I 27m new to pressure cookers?
A Don 27t sweat it. Just follow the steam cues, and watch the float valve before popping that lid open. - Q Can I swap the chicken broth for veggie broth?
A Totally! Veggie broth works great and keeps this soup plant-friendly. - Q What 27s with the sealing ring?
A It 27s a silicone ring that keeps all steam in so pressure can build up right. Make sure it 27s clean and in place or no pressure cooking. - Q Can I add extra veggies?
A Yep, carrots or bell peppers work well. Just chop them small so they cook FAST with the soup. - Q Do dumplings always gotta be frozen?
A No, fresh dumplings work too. Just reduce cooking time to prevent mushiness. - Q How do I control the spice level?
A Use less red curry paste if you want it milder or add coconut milk to cool things down.
Looking to try pressure cooking for other dishes? Check out our classic deviled eggs recipe and caramel coffee cinnamon rolls for more kitchen inspiration.
Thai Red Curry Dumpling Soup
Equipment
- 1 Pressure cooker sauté setting or stovetop compatible
Ingredients
Main ingredients
- Extra virgin olive oil or avocado oil for that nice light flavor
- 0.5 Onion diced small
- Thai red curry paste packs the heat and color
- Garlic cloves minced fine
- Fresh ginger or paste to add zing and depth
- Optional lemongrass or paste
- Chicken broth to build the soup base
- Canned coconut milk for creamy richness
- Fish sauce for salty umami
- Sugar to balance spice and sour
- Frozen dumplings potstickers or wontons
- Fresh spinach for green crunch
- Green onions for garnish
- Cilantro for garnish
- Lime to squeeze over
- Optional extras like Thai basil fried onions, chili oil
Instructions
Instructions
- Heat your oil in the pressure cooker using the sauté setting or on medium heat if your cooker is stovetop compatible.
- Toss in the diced onion and stir till translucent. This usually takes about 5 minutes and gets your base sweetened up.
- Stir in the red curry paste along with minced garlic, ginger, and lemongrass if you got it. Cook for 2 to 3 minutes so everything gets fragrant and well blended.
- Add in your chicken broth and bring the whole thing to a boil. This step wakes up the flavors big time.
- Once boiling, reduce the heat then stir in that creamy coconut milk, fish sauce, and sugar. Let it simmer for 10 minutes so flavors marry nicely.
- While the soup simmers, cook your dumplings separately if the package says to, or you can skip this if you prefer to add them frozen directly and let them cook in the broth.
- Add dumplings to the soup pot. Close the lid, locking the sealing ring in place, and cook on high pressure for about 5 minutes. Use quick release once done.
- Open carefully when the float valve drops then toss in chopped spinach, green onions, and cilantro. Give it a quick stir and your soup is ready to serve!
