Thai Coconut Curry Dumpling Soup
A fragrant and ultra-creamy Thai-inspired soup made with red curry, coconut milk, and gyozas—quick, comforting, and bursting with flavor.
Equipment
- 1 Mixing bowl for prepping ingredients
- 1 Pressure cooker
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 full fat, 14 oz
- 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 garnish
- Favorite vegetables optional, for serving
Instructions
Instructions
- Heat the vegetable oil in your pressure cooker pot over medium heat until shimmering.
- Add garlic and ginger and sauté for 1–2 minutes until fragrant.
- Stir in the Thai red curry paste and cook for 1 minute to release aromas.
- Pour in chicken broth, then add coconut milk, soy sauce, fish sauce, sesame oil, and brown sugar. Stir well.
- Lock the lid and set to pressure cook. When the valve hisses, let it simmer under pressure for 10 minutes.
- Quick release the steam safely and remove the lid.
- Add gyozas and simmer for 5–7 minutes until heated through.
- Stir in lime juice, taste, and adjust with more lime or sugar if desired.
- Serve soup hot with chopped chives and optional vegetables for garnish.
Notes
For a vegetarian version, omit fish sauce and use vegetable broth. Store the broth and gyozas separately. Add veggies like spinach or snap peas for an extra fresh twist!