Thai Coconut Curry Dumpling Soup
A creamy Thai-inspired soup packed with flavor and ready in just 15 minutes. Made with coconut milk, curry paste, and your favorite frozen dumplings.
Equipment
- 1 Dutch oven 4.5 qt, for simmering broth
- 1 Stainless steel lemon zester for grating garlic
Ingredients
Main ingredients
- 20 gyozas or potstickers
- 1 tablespoon vegetable oil
- 4 garlic cloves grated
- 1 teaspoon grated ginger
- 4 cups chicken broth
- 1 can unsweetened coconut milk 14 oz/400 ml, 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
- your favorite vegetables optional, for serving
Instructions
Instructions
- Bring a large saucepan with salted water to a boil.
- Grate the garlic cloves and ginger.
- Heat oil over medium in a large pot. Add 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 the red curry paste is dissolved. Bring to a boil and simmer for 5 minutes.
- Add gyozas to the saucepan with boiling water and cook according to package directions, about 2-3 minutes. Drain.
- Divide the gyozas between plates and pour over hot coconut soup.
- Top with chives or your favorite toppings. Add veggies if desired. Enjoy!
Notes
To make vegetarian, replace chicken broth with vegetable broth and omit fish sauce. Feel free to add vegetables like spinach or bok choy for extra flavor and nutrition.