Thai Coconut Curry Dumpling Soup
A comforting, aromatic Thai-inspired soup featuring coconut curry broth, tender dumplings, and fresh vegetables, perfect for cozy lunches or family dinners.
Calories:
Ingredients
- 20 frozen gyozas or potstickers
- 1 tablespoon vegetable oil
- 4 garlic cloves grated
- 1 teaspoon grated ginger
- 4 cups chicken broth or vegetable broth for vegetarian
- 1 can 14 oz / 400 ml full-fat coconut milk, unsweetened
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce or extra soy sauce for vegetarian
- 1 teaspoon toasted sesame oil
- 3 tablespoons Thai red curry paste
- 1 teaspoon brown sugar
- 2 tablespoons lime juice
- Chopped chives or cilantro for serving
- Optional vegetables: baby spinach bok choy, shredded carrots, mushrooms, sugar snap peas
Instructions
- Heat vegetable oil in a large pot over medium heat. Add grated garlic and ginger, stirring for 30 seconds until fragrant.
- Stir in Thai red curry paste and cook for 1 minute until the oil turns bright red and the flavors bloom.
- Pour in chicken or vegetable broth and coconut milk. Stir to dissolve the curry paste and simmer gently.
- Add soy sauce, fish sauce, sesame oil, brown sugar, and lime juice. Simmer 5 minutes and adjust seasoning as needed.
- In a separate pot, boil salted water and cook frozen dumplings 2–3 minutes until they float. Drain.
- Divide dumplings into bowls and ladle hot coconut curry broth over them. Add optional vegetables.
- Sprinkle with chopped chives or cilantro and serve immediately while hot.