Thai Coconut Curry Dumpling Soup
This creamy Thai coconut curry dumpling soup blends rich coconut milk and spicy red curry for a comforting, flavorful meal that’s quick to make and perfect for any day.
Ingredients
Main ingredients
- 20 pieces Gyozas or potstickers little pockets to soak up soup goodness
- 1 tablespoon Vegetable oil for sautéing garlic and ginger
- 4 cloves Garlic grated, fresh
- 1 teaspoon Ginger grated
- 4 cups Chicken broth builds solid soup base
- 14 oz Unsweetened coconut milk full fat, canned
- 1 tablespoon Low sodium soy sauce
- 1 tablespoon Fish sauce secret umami punch
- 3 tablespoons Thai red curry paste adds heat and flavor
- 1 teaspoon Brown sugar balances spice and salt
- to taste Salt adjust seasoning as needed
- to taste Lime juice optional, adds brightness
- to garnish Chopped chives or fresh herbs for serving
- to taste Toasted sesame oil added for extra depth
Instructions
Instructions
- Start by setting your pressure cooker to sauté. Pour in the vegetable oil and get it nice and hot.
- Add grated garlic and ginger, stirring for a minute or two until the kitchen fills with that spicy, fresh smell.
- Next, stir in the Thai red curry paste. Cook it for another couple minutes so the curry gets a little toasted and extra flavorful.
- Pour in the chicken broth slowly and bring the mixture up to a boil inside the pot.
- Once boiling, carefully drop your gyozas into the broth, making sure they don’t stick together. Cook under pressure for about 5-7 minutes until they’re heated through and tender.
- After cooking, do a quick release to let out the steam, then stir in your coconut milk, soy sauce, fish sauce, and toasted sesame oil for that extra depth.
- Switch back to sauté mode and simmer the soup gently for about 5 minutes, giving it a good stir now and then so nothing sticks to the bottom.
- Give the soup a taste and adjust seasonings if it feels like it needs a bit more salt, sugar, or lime juice.
- Serve hot, garnished with chopped chives or your fave fresh herbs.
Notes
Use store-bought gyozas to save time. Grate ginger and garlic ahead for convenience. Add fresh veggies just before serving for crispness. Quick release the pressure cooker to cool soup faster without overcooking dumplings.