Thai Coconut Curry Dumpling Soup Recipe

Introduction

Thai Coconut Curry Dumpling Soup is a comforting and flavorful dish that combines tender gyozas with a rich, aromatic coconut curry broth. This easy-to-make soup is perfect for a cozy meal and offers a delicious twist on classic potstickers.

Ingredients

• 20 gyozas (or potstickers)
• 1 tbsp vegetable oil
• 4 garlic cloves (grated)
• 1 tsp grated ginger
• 4 cups chicken broth
• 1 can (14 oz / 400 ml) unsweetened coconut milk (full fat)
• 1 tbsp low sodium soy sauce
• 1 tbsp fish sauce
• 1 tsp toasted sesame oil
• 3 tbsp Thai red curry paste
• 1 tsp brown sugar
• 2 tbsp lime juice
• Chopped chives (for serving)
• Your favorite vegetables (optional, for serving)

Instructions

1. Step 1: Bring a large saucepan filled with salted water to a boil. Grate the garlic cloves and ginger to prepare for cooking.
2. Step 2: Heat the vegetable oil over medium heat in a large pot. Add the grated garlic and ginger and sauté for about 30 seconds until fragrant.
3. Step 3: Pour in the chicken broth and coconut milk. Add the soy sauce, fish sauce, toasted sesame oil, brown sugar, Thai red curry paste, and lime juice. Stir well until the curry paste dissolves. Bring the soup to a boil, then reduce heat and simmer for 5 minutes.
4. Step 4: While the soup simmers, cook the gyozas in the boiling water according to the package instructions, usually 2 to 3 minutes. Drain once cooked.
5. Step 5: To serve, divide the cooked gyozas among bowls and ladle the hot coconut curry soup over them. Garnish with chopped chives and add your favorite vegetables if desired. Enjoy your warm bowl of Thai Coconut Curry Dumpling Soup!

Tips & Variations

• For a vegetarian version, replace chicken broth with vegetable broth and use vegetarian gyozas.
• Add fresh spinach, bok choy, or snap peas for extra greens and texture.
• Adjust the heat by adding more or less Thai red curry paste according to your preference.
• Use fresh lime juice rather than bottled for a brighter, fresher flavor.

Storage

Store any leftover soup and cooked gyozas in an airtight container in the refrigerator for up to 3 days. When reheating, warm the soup gently on the stove and add the gyozas at the end to avoid overcooking. Avoid freezing the soup as the coconut milk may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gyozas for this recipe?

Yes, frozen gyozas work perfectly. Just cook them according to the package directions before adding them to the soup.

What can I substitute if I don’t have Thai red curry paste?

If you don’t have Thai red curry paste, you can use a mixture of red chili powder, garlic, ginger, and a little cumin as a quick substitute, though the flavor will be less authentic. Alternatively, try a mild curry paste or powder you have on hand.

Thai Coconut Curry Dumpling Soup Recipe

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★★★★★

4.7 from 115 reviews

• Author: anna
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

A vibrant and comforting Thai Coconut Curry Dumpling Soup featuring delicate gyozas simmered in a rich and creamy coconut broth infused with fragrant Thai red curry paste, garlic, ginger, and lime juice. This flavorful soup is perfect for a cozy meal and can be customized with your favorite vegetables and garnished with fresh chives for a delicious finish.

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Ingredients

Scale 1x2x3x

Dumplings

• 20 gyozas (or potstickers)

Soup Base

• 1 tbsp vegetable oil
• 4 garlic cloves, grated
• 1 tsp grated ginger
• 4 cups chicken broth
• 1 can (14 oz/400 ml) unsweetened coconut milk (full fat)
• 1 tbsp low sodium soy sauce
• 1 tbsp fish sauce
• 1 tsp toasted sesame oil
• 3 tbsp Thai red curry paste
• 1 tsp brown sugar
• 2 tbsp lime juice

Garnishes and Extras

• Chopped chives (for serving)
• Your favorite vegetables (optional, for serving)

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Instructions

1. Prep ingredients: Grate the garlic cloves and ginger. Bring a large saucepan filled with salted water to a boil to cook the gyozas later.
2. Cook aromatics: Heat vegetable oil over medium heat in a large pot. Add grated garlic and ginger and sauté for 30 seconds until fragrant.
3. Make soup base: Pour in chicken broth and coconut milk to the pot. Add soy sauce, fish sauce, toasted sesame oil, brown sugar, Thai red curry paste, and lime juice. Stir well until the curry paste dissolves completely.
4. Simmer soup: Bring the soup to a boil, then reduce the heat and let it simmer gently for 5 minutes to develop flavor.
5. Cook gyozas: While the soup simmers, carefully add gyozas to the boiling salted water in the saucepan. Cook according to package instructions, usually about 2-3 minutes until heated through and tender. Drain once done.
6. Serve: Divide the cooked gyozas evenly into serving bowls. Ladle the hot coconut curry soup over them. Garnish with chopped chives and add your favorite vegetables if desired for color and extra nutrition.
7. Enjoy: Serve immediately while hot for a comforting, flavorful meal that combines the creaminess of coconut milk with the aromatic Thai spices and tender dumplings.

Notes

• You can add vegetables like spinach, bok choy, or mushrooms for more texture and nutrition.
• Adjust the spiciness by varying the amount of Thai red curry paste according to your heat preference.
• Use low sodium soy sauce to keep salt levels moderate.
• For a vegetarian version, substitute vegetable broth and omit fish sauce or replace with vegan alternatives.
• Be careful not to overcook gyozas to keep them tender without falling apart.
• Leftover soup can be refrigerated for up to 2 days, but gyozas are best served freshly cooked.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Keywords: Thai soup, coconut curry soup, gyoza soup, Thai dumpling soup, coconut milk curry, easy Thai recipes, quick soup, Asian fusion soup