Thai Coconut Curry Dumpling Soup
This flavorful Thai Coconut Curry Dumpling Soup features a rich coconut broth infused with Thai red curry, ginger, and garlic. Paired with tender gyozas and vibrant vegetables, it's aromatic, warm, and ready in just 15 minutes!
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 20 Gyozas or potstickers
- 1 tablespoon Vegetable oil
- 4 Garlic cloves grated
- 1 teaspoon Ginger grated
- 4 cups Chicken broth
- 1 can Coconut milk 14 oz / 400 ml, full fat, unsweetened
- 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
- Your favorite vegetables optional, for serving
Instructions
Instructions
- Get your prep done before you start cooking: Bring a large saucepan with salted water to a boil. Grate the garlic cloves and ginger.
- Heat vegetable oil over medium in a large pot. Add grated garlic and ginger, sauté for 30 seconds.
- Pour in chicken broth and coconut milk. Add soy sauce, fish sauce, sesame oil, brown sugar, Thai red curry paste and lime juice. Stir until paste dissolves.
- Bring to a boil and let simmer for 5 minutes over medium heat.
- Meanwhile, add gyozas to the saucepan with boiling water and cook according to package directions, about 2-3 minutes. Drain when done.
- Divide the gyozas among serving bowls.
- Pour the hot coconut curry soup over the gyozas.
- Top with chopped chives or your favorite toppings. Add vegetables if using. Serve immediately and enjoy!
Notes
You can prepare the broth ahead of time and add hot dumplings when ready to serve. Customize with your choice of veggies and toppings like cilantro, basil, or chili crisp.