Description
This quick and easy Thai coconut curry dumpling soup features a fragrant, creamy broth infused with Thai red curry, coconut milk, and umami-rich seasonings. Paired with tender dumplings and customizable vegetables, it’s a comforting, restaurant-quality meal that comes together in just 15 minutes.
Ingredients
Scale
- 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 a vegetarian option)
- 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
- Sauté the aromatics: Heat the vegetable oil in a large pot over medium heat. Add the grated garlic and ginger, stirring continuously for about 30 seconds until fragrant.
- Incorporate the curry paste: Stir in the Thai red curry paste and cook for another minute, allowing the flavors to bloom. This step enhances the depth of the soup.
- Add the liquids: Pour in the chicken broth and coconut milk, stirring well to dissolve the curry paste. Let it come to a gentle simmer.
- Season the broth: Mix in the soy sauce, fish sauce, sesame oil, brown sugar, and lime juice. Let the soup simmer for 5 minutes, allowing the flavors to meld together.
- Cook the dumplings: In a separate pot, bring salted water to a boil. Add the frozen dumplings and cook according to the package instructions, typically 2-3 minutes until they float. Drain and set aside.
- Assemble the soup: Divide the cooked dumplings among serving bowls. Ladle the hot coconut curry broth over them, ensuring an even distribution of flavors.
- Garnish and serve: Sprinkle chopped chives or cilantro on top, and add your favorite vegetables for extra freshness. Serve immediately and enjoy this cozy, flavorful dish.
Notes
- Vegetable Additions: If adding vegetables, toss them into the broth in the last few minutes of cooking to maintain their crisp texture.
- Make-Ahead Tip: The broth can be made in advance and stored for up to 3 days in the fridge. Just reheat and add freshly cooked dumplings before serving.
- Spice Control: Start with 1-2 tablespoons of curry paste for mild heat, or increase to 3-4 tablespoons for a spicier kick.
- Storage: Store the broth and dumplings separately to prevent sogginess. Freeze the broth for up to 3 months for an easy meal prep option.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 10g
- Sodium: 1844mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0.02g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 9mg