Thai Coconut Curry Dumpling Soup
A heartwarming soup featuring gyozas in a fragrant coconut milk broth with garlic, ginger, and Thai red curry paste, perfect for cozy nights or impressing guests.
Ingredients
For the Soup
- 4 cups chicken broth Use low-sodium for a healthier option.
- 1 can unsweetened coconut milk (14 oz / 400 ml) Use full-fat for a creamier texture.
- 1 tablespoon vegetable oil
- 4 cloves garlic, grated
- 1 teaspoon grated ginger
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce Can be omitted for vegetarian version.
- 1 teaspoon toasted sesame oil
- 3 tablespoons Thai red curry paste Adjust based on desired spice level.
- 1 teaspoon brown sugar
- 2 tablespoons lime juice Freshly squeezed for best flavor.
For the Gyozas
- 20 pieces gyozas (or potstickers) Fresh or frozen, according to your preference.
For Serving
- Chopped chives For garnish.
- Your favorite vegetables (optional) Such as spinach, bok choy, or bell peppers.
Instructions
Preparation
- Bring a large saucepan filled with salted water to a rolling boil.
- Grate garlic and ginger.
Cooking the Soup
- Heat vegetable oil in a large pot over medium heat.
- Add grated garlic and ginger, sauté for 30 seconds.
- Stir in chicken broth and coconut milk; mix gently.
- Add soy sauce, fish sauce, toasted sesame oil, brown sugar, and red curry paste, stirring until dissolved.
- Bring to a gentle boil, then reduce heat and let it simmer for 5 minutes.
Cooking the Gyozas
- Cook gyozas in boiling water according to package directions (2-3 minutes). Drain and set aside.
Serving
- Divide cooked gyozas into bowls and ladle the coconut soup over them.
- Garnish with chopped chives and additional vegetables if desired.
- Serve with lime wedges for squeezing into the soup.
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Notes
For additional flavor, consider garnishing with fresh herbs or a drizzle of chili oil. Store leftovers in an airtight container, separating gyozas to avoid sogginess. Reheat gently to avoid curdling the coconut milk.