Description
Thai Coconut Dumpling Soup is a creamy, slightly spicy curry soup made with tender gyozas simmered in rich coconut broth and bold Thai red curry flavors, ready in just 15 minutes.
Ingredients
Scale
- 20 gyozas or potstickers
- 1 tablespoon vegetable oil
- 4 garlic cloves, grated
- 1 teaspoon grated ginger
- 4 cups chicken broth
- 1 (14 oz) can full-fat unsweetened coconut milk
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 3 tablespoons Thai red curry paste
- 1 teaspoon brown sugar
- 2 tablespoons lime juice
- Chopped chives for serving
- Optional vegetables such as spinach, bok choy, or carrots
Instructions
- Bring a large saucepan of salted water to a boil.
- Grate the garlic and ginger.
- Heat vegetable oil in a large pot over medium heat and sauté garlic and ginger for 30 seconds.
- Add chicken broth and coconut milk.
- Stir in soy sauce, fish sauce, sesame oil, brown sugar, Thai red curry paste, and lime juice until fully combined.
- Bring to a boil, then simmer for 5 minutes.
- Cook gyozas in boiling water according to package instructions for 2 to 3 minutes, then drain.
- Divide dumplings into bowls and ladle hot coconut curry broth over them.
- Top with chopped chives and optional vegetables before serving.
Notes
- Do not overboil the coconut milk to prevent separation.
- Adjust spice level by adding more or less curry paste.
- Store broth and dumplings separately for best texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 1844mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0.02g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 9mg