Description
Thai Coconut Curry Dumpling Soup is a 15-minute comfort meal packed with creamy coconut broth, spicy red curry, and hearty dumplings. This Asian-inspired dish is quick, flavorful, and versatile—perfect for busy weeknights or cozy weekends. With store-bought gyozas doing the heavy lifting, you’ll enjoy a restaurant-quality soup without the fuss.
Ingredients
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20 gyozas or potstickers (approx. 400 g)
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1 tbsp (15 ml) vegetable oil
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4 garlic cloves, grated
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1 tsp (5 g) grated ginger
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4 cups (960 ml) chicken broth (or vegetable broth for vegetarian)
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1 can (14 oz / 400 ml) unsweetened full-fat coconut milk
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1 tbsp (15 ml) low-sodium soy sauce
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1 tbsp (15 ml) fish sauce (or extra soy sauce)
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1 tsp (5 ml) toasted sesame oil
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3 tbsp (45 g) Thai red curry paste
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1 tsp (5 g) brown sugar
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2 tbsp (30 ml) fresh lime juice
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Chopped chives, for garnish
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Optional vegetables: spinach, mushrooms, bok choy, carrots, zucchini
Instructions
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Grate garlic and ginger; set aside.
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Bring a large pot of salted water to boil for dumplings.
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In another pot, heat vegetable oil over medium heat. Sauté garlic and ginger for 30 seconds.
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Add broth, coconut milk, soy sauce, fish sauce, sesame oil, curry paste, brown sugar, and lime juice. Simmer 5 minutes.
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Cook gyozas in boiling water per package directions (about 2–3 minutes), then drain.
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Divide dumplings into bowls. Ladle hot coconut curry broth over them. Garnish with chives and veggies.
Notes
For vegetarian/vegan: use vegetable broth, vegetarian dumplings, and omit fish sauce.
Customize spice by adjusting curry paste or adding chili oil.
Store broth separately from dumplings; refrigerate up to 3 days or freeze up to 1 month.
Reheat dumplings quickly in boiling water to avoid sogginess.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired / Asian Fusion