Thai Coconut Curry Dumpling Soup (Print Version)
A fragrant, creamy Thai coconut curry with fluffy dumplings and veggies ready in just 15 minutes.
# Ingredients:
01 -
20 gyozas or potstickers
02 -
1 tablespoon vegetable oil
03 -
4 garlic cloves, grated
04 -
1 teaspoon grated ginger
05 -
4 cups chicken broth
06 -
1 can (400 ml) unsweetened full-fat coconut milk
07 -
1 tablespoon low sodium soy sauce
08 -
1 tablespoon fish sauce
09 -
1 teaspoon toasted sesame oil
10 -
3 tablespoons Thai red curry paste
11 -
1 teaspoon brown sugar
12 -
2 tablespoons lime juice
13 -
Chopped chives, for serving
14 -
Your favorite vegetables, optional, for serving
# Steps:
01 -
Bring a large saucepan with salted water to a boil. Grate the garlic cloves and ginger.
02 -
Heat vegetable oil over medium heat in a large pot. Add grated garlic and ginger, sauté for 30 seconds. Pour in chicken broth and coconut milk. Add soy sauce, fish sauce, sesame oil, brown sugar, Thai red curry paste, and lime juice. Stir until the red curry paste has dissolved. Bring to a boil and simmer for 5 minutes.
03 -
Add gyozas to the saucepan with boiling water and cook according to package directions, about 2-3 minutes. Drain when ready.
04 -
Divide cooked gyozas between serving plates. Ladle hot coconut soup over the gyozas. Top with chopped chives and vegetables if desired. Serve immediately and enjoy.