Thai Coconut Curry Dumpling Soup
A creamy, comforting soup made with Thai red curry, coconut milk, and tender gyozas, all ready in 15 minutes. Perfect for chilly days when you need a warm and flavorful meal fast.
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.
Notes
Use frozen gyozas directly from the bag, and store leftovers in airtight containers. Add more broth when reheating if soup thickens in the fridge.