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
20 gyozas or potstickers (approx. 400 g)
1 tbsp (15 ml) vegetable oil
4 garlic cloves, grated
1 tsp (5 g) grated ginger
4 cups (960 ml) chicken broth (or vegetable broth for vegetarian)
1 can (14 oz / 400 ml) unsweetened full-fat coconut milk
1 tbsp (15 ml) low-sodium soy sauce
1 tbsp (15 ml) fish sauce (or extra soy sauce)
1 tsp (5 ml) toasted sesame oil
3 tbsp (45 g) Thai red curry paste
1 tsp (5 g) brown sugar
2 tbsp (30 ml) fresh lime juice
Chopped chives, for garnish
Optional vegetables: spinach, mushrooms, bok choy, carrots, zucchini
Instructions
Grate garlic and ginger; set aside.
Bring a large pot of salted water to boil for dumplings.
In another pot, heat vegetable oil over medium heat. Sauté garlic and ginger for 30 seconds.
Add broth, coconut milk, soy sauce, fish sauce, sesame oil, curry paste, brown sugar, and lime juice. Simmer 5 minutes.
Cook gyozas in boiling water per package directions (about 2–3 minutes), then drain.
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