Description
Thai Coconut Curry Dumpling Soup is a quick and cozy Asian-inspired dish featuring tender potstickers in a creamy red curry coconut broth. Spicy, aromatic, and easy to customize with your favorite vegetables, it’s a flavorful cold-weather comfort meal ready in under 30 minutes.
Ingredients
20 frozen gyozas or potstickers
1 tbsp vegetable oil
4 garlic cloves, grated
1 tsp grated ginger
4 cups chicken broth
1 can (400 ml) full-fat unsweetened coconut milk
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 garnish
Optional: bok choy, spinach, mushrooms, or other vegetables
Instructions
Boil salted water in a pot for dumplings. Grate garlic and ginger.
In a soup pot, heat oil over medium. Sauté garlic and ginger for 30 seconds.
Add broth, coconut milk, soy sauce, fish sauce, sesame oil, curry paste, brown sugar, and lime juice. Stir and simmer 5 minutes. Add vegetables if using.
In boiling water, cook dumplings according to package instructions (about 2–3 minutes). Drain.
Divide dumplings into bowls, ladle hot curry broth over them, and garnish with chives.
Notes
Use quality frozen dumplings for best results.
Avoid overcooking dumplings; they’ll soften further in hot broth.
Control spice by adjusting curry paste quantity.
Add mushrooms, bok choy, or spinach for extra texture and nutrients.
Store broth and dumplings separately for best leftovers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: Thai