Description
This Thai Coconut Curry Dumpling Soup combines tender gyozas with a fragrant, creamy coconut curry broth. Infused with garlic, ginger, Thai red curry paste, and lime juice, this comforting soup offers a harmonious blend of spicy, savory, and tangy flavors, perfect for a quick and satisfying meal.
Ingredients
Scale
Dumplings
- 20 gyozas (or potstickers)
Curry Soup Base
- 4 garlic cloves, grated
- 1 tsp grated ginger
- 4 cups chicken broth
- 14 oz unsweetened coconut milk
- 1 tbsp low sodium soy sauce
- 3 tbsp Thai red curry paste
- 2 tbsp lime juice
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tsp toasted sesame oil
- 1 tsp brown sugar
Garnish and Optional
- Chopped chives (for serving)
- Your favorite vegetables (optional, for serving)
Instructions
- Prepare Ingredients: Start by boiling salted water in a large saucepan for cooking the gyozas later. Meanwhile, grate the garlic cloves and ginger to have them ready for sautéing.
- Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the grated garlic and ginger, cooking until they become fragrant, about 1-2 minutes, to release their flavors into the oil.
- Make the Soup Base: Pour in the chicken broth and coconut milk. Add the low sodium soy sauce, fish sauce, toasted sesame oil, brown sugar, Thai red curry paste, and lime juice. Stir well to combine all ingredients, bring the mixture to a boil, then reduce heat to simmer for 5 minutes to let the flavors meld.
- Cook Gyozas: While the soup simmers, cook the gyozas in the boiling salted water according to package instructions, typically about 2-3 minutes, until they float and are cooked through. Drain carefully to avoid breaking them.
- Serve: Divide the cooked gyozas evenly into serving bowls. Ladle the hot coconut curry soup over the dumplings. Garnish with chopped chives and add your favorite vegetables if desired. Serve immediately to enjoy the warm, flavorful soup.
Notes
- Use low sodium soy sauce to control saltiness in the soup.
- For a vegetarian version, replace chicken broth with vegetable broth and omit fish sauce or replace with soy sauce or tamari.
- Add vegetables like bok choy, mushrooms, or bell peppers for added nutrition and texture.
- Adjust the amount of Thai red curry paste to suit your spice preference.
- Use fresh lime juice for best flavor impact.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Boiling, Sautéing, Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: Thai coconut curry soup, gyoza soup, coconut curry dumplings, Thai red curry soup, easy Thai recipes
