You catch the smell through the steam vent and suddenly you are starving. It’s like that warm promise of something good, creeping out from the kitchen and grabbing your attention before you even see the pot. That mix of coconut, curry, and garlic teasing your nose makes it hard to wait.
That scent, it kinda pulls you closer, like you just gotta check on what’s cooking. You notice the float valve hissing softly as the pressure builds. You remember how fast your pressure cooker gets dinner ready, and it just makes you wanna dig in even more.
When you finally lift that lid, the rich aroma fills the air and you swear you can taste the creamy curry and tender dumplings already. The softness of the gyozas floating in that coconut broth looks like the perfect comfort food on a chilly day. You feel lucky to have this soup done so quick with hardly any fuss.
What Makes Pressure Cooking Win Every Round
- You get meals done crazy fast without losing flavor or texture.
- The sealing ring locks in all that yumminess and steam for better taste.
- Easy to control with the float valve showing you when it’s ready.
- Quick release lets you open the cooker fast when you’re impatient – no waiting around.
- Food comes out super tender, like a perfect pull-apart texture every time.
- Less cleanup ‘cause you do everything in one pot.
- It’s foolproof, even if you mess up timings a bit, slow release keeps things safe.
All the Pieces for This Meal
- 20 gyozas or potstickers – these are the stars floating in the soup.
- 1 tablespoon vegetable oil to get your garlic and ginger going.
- 4 garlic cloves grated – they add that punch of flavor you want.
- 1 teaspoon grated ginger for a little zing and warmth.
- 4 cups chicken broth – the cozy base for the whole soup.
- 1 can (14 oz/400 ml) full-fat unsweetened coconut milk to make it creamy and dreamy.
- 1 tablespoon low sodium soy sauce for that salty depth without overpowering.
- 1 tablespoon fish sauce – a splash of savory umami that brings it all together.
- 1 teaspoon toasted sesame oil to finish it off with a nutty twist.
- 3 tablespoons Thai red curry paste for that spicy, aromatic heart.
- 1 teaspoon brown sugar to balance the curry’s heat and acidity.
- 2 tablespoons lime juice to brighten up the whole bowl.
- Chopped chives for a fresh, green pop on top when serving.
- Your favorite veggies to toss in if you’re feeling fancy or want extra crunch.
Walking Through Every Single Move
Start by heating vegetable oil in your pressure cooker pot over medium heat. You gotta get this warm before adding the garlic and ginger.
Add the grated garlic and ginger, stir it around and let it cook for 1-2 minutes till it’s fragrant. This step wakes up the kitchen.
Next, stir in the Thai red curry paste. Cook for another minute so the paste kinda blooms and smells good.
Pour in the chicken broth slowly and bring the mix to a simmer. You’ll see the float valve pop up when it starts getting ready.
Now toss in the coconut milk, soy sauce, fish sauce, and toasted sesame oil. Mix well so everything’s blended nicely.
Close the lid, making sure your sealing ring is in place so no steam escapes. Set it to pressure cook for about 5 minutes and wait till the float valve drops.
Quick release the pressure carefully. Once you can open the lid, add your gyozas right into the soup. No need to thaw them first.
Set the cooker back to simmer and cook for 5-7 minutes till gyozas get that tender pull you love. Add lime juice last and stir gently.
Smart Shortcuts for Busy Days
- Use frozen gyozas straight from the bag. No thawing means less wait.
- Grab pre-grated garlic and ginger from the store to save chopping work.
- Keep canned coconut milk on hand so you always got creamy soup ready to happen.
- Buy pre-made Thai red curry paste – no messing with spices needed.
When You Finally Get to Eat
You scoop up this soup into your bowl and the warm coconut curry hugs every dumpling and veggie like a soft blanket. The broth is silky and rich, but with that pop of lime that wakes up your taste buds.
Each bite gives you that juicy dumpling skin that almost melts in your mouth. You remember how quick it was to cook but the flavors feel like you spent hours stirring pots.
Sprinkle on chives or maybe a chili slice if you like it spicy. It all comes together in one cozy, satisfying bowl you never wanna stop eating.
Keeping Leftovers Fresh and Ready
- Store in airtight containers in the fridge for up to 3 days. Gyozas hold up great but get best if eaten sooner.
- Freeze leftovers in portions so you just defrost what you need next time. Just reheat gently to keep that tender pull.
- If soup thickens too much after chilling, add a splash of chicken broth when reheating to loosen it back up.
Everything Else You Wondered About
- Can I make this vegan? Yeah, swap chicken broth for veggie broth and use soy sauce without fish sauce or vegan fish sauce alternatives.
- What if I don’t have Thai red curry paste? You can mix red chili flakes with a little tomato paste and garlic but it won’t be exactly the same flavor.
- How do I know when pressure cooker is done? Watch the float valve it pops up when pressure builds and drops when it’s done. Follow timing but rely on float valve too.
- Should I use quick release or slow release? Quick release works best here so the gyozas don’t overcook.
- Can I add veggies? Totally, toss quick-cooking veggies like spinach or bok choy in right before serving so they don’t get soggy.
- What’s a sealing ring and why important? It’s the silicone ring that seals the lid. If it’s worn out, pressure won’t build and your food won’t cook right.
For related recipes, check out our Classic Crockpot Pierogi Casserole with Kielbasa for a comforting one-pot meal, or try our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels as a savory snack option. Also, our Easy Marinated Cheese Appetizer with Salami & Green Olives pairs wonderfully as an appetizer for any occasion.
Thai Coconut Curry Dumpling Soup
Equipment
- 1 Mixing bowl Large
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 (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
- Your favorite vegetables optional, for serving
Instructions
Instructions
- Heat vegetable oil in a pressure cooker pot over medium heat.
- Add garlic and ginger, stir and cook for 1-2 minutes until fragrant.
- Stir in Thai red curry paste and cook for 1 minute.
- Pour in chicken broth and bring to a simmer.
- Add coconut milk, soy sauce, fish sauce, and toasted sesame oil. Mix well.
- Close the lid and pressure cook for 5 minutes. Then quick release pressure.
- Open lid and add gyozas directly to soup. Simmer for 5-7 minutes.
- Stir in lime juice and serve with chives and optional veggies.
