Thai Coconut Curry Dumpling Soup
A quick and ultra-creamy Thai-inspired soup featuring gyozas in a rich coconut curry broth. Packed with flavor and done in just 15 minutes for a comforting bowl any night of the week.
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
- 400 ml Coconut milk unsweetened, 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 your vegetable oil in the pressure cooker pot on medium heat. You gotta get it nice and warm.
- Add the grated garlic and ginger, sauté for 1 to 2 minutes until fragrant.
- Stir in the Thai red curry paste and cook for 1–2 minutes until slightly darkened.
- Pour in the chicken broth, coconut milk, soy sauce, fish sauce, and sesame oil. Stir until well combined.
- Lock the lid with the sealing ring set. Bring to pressure and cook for 10 minutes.
- Do a quick release once the timer ends. Carefully open the lid.
- Add the gyozas and simmer for 5–7 minutes until plump. Serve hot with chives and lime juice.
Notes
Store leftover broth separately from dumplings. Reheat gently and add fresh gyozas when serving.