Thai Coconut Curry Dumpling Soup
A cozy, ultra-creamy Thai-style soup packed with rich coconut milk, spicy red curry paste, and hearty dumplings. Ready in just 15 minutes, it’s the perfect comfort food any night of the week.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 20 Gyozas or potstickers frozen
- 1 tablespoon Vegetable oil
- 4 Garlic cloves grated
- 1 teaspoon Grated ginger
- 4 cups Chicken broth
- 1 can (14 oz/400 ml) Unsweetened coconut milk full fat
- 1 tablespoon Low sodium soy sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Toasted sesame oil
- 3 tablespoon Thai red curry paste
- 1 teaspoon Brown sugar
- 2 tablespoon Lime juice
- Chopped chives for serving
- Vegetables optional, for serving
Instructions
Instructions
- Heat vegetable oil in the pressure cooker on medium heat.
- Add grated garlic and ginger and sauté for 1 minute until fragrant.
- Stir in Thai red curry paste and sauté for another 1-2 minutes to allow spices to bloom.
- Pour in chicken broth and stir while scraping any bits stuck to the bottom.
- Add coconut milk, soy sauce, fish sauce, sesame oil, brown sugar, and lime juice. Stir well to combine.
- Close the lid and bring the pressure cooker to pressure. Cook for 10 minutes.
- Slowly release the pressure, open the lid, and add the frozen gyozas directly into the hot broth.
- Let dumplings cook for 5-7 minutes until tender, then serve hot with chives and optional vegetables.
Notes
Top with chopped chives and your favorite veggies. For a spicier broth, add chili crisp or sambal oelek. To keep dumplings from getting too soft, cook them separately if storing soup for later.