Thai Coconut Curry Dumpling Soup (Print-Friendly Version)
Creamy coconut curry broth and dumplings make this Thai-inspired dish quick, flavorful, and satisfying.
# Ingredients You’ll Need:
→ Main Components
01 -
20 gyozas or potstickers
02 -
4 garlic cloves, grated
03 -
1 teaspoon grated ginger
→ Broth Base
04 -
4 cups chicken broth
05 -
14 ounces unsweetened coconut milk
06 -
1 tablespoon low sodium soy sauce
07 -
1 tablespoon fish sauce
08 -
1 teaspoon toasted sesame oil
09 -
1 teaspoon brown sugar
10 -
3 tablespoons Thai red curry paste
11 -
2 tablespoons lime juice
→ For Cooking
12 -
1 tablespoon vegetable oil
→ Optional Garnishes
13 -
Chopped chives for serving
14 -
Assorted vegetables, chopped, for serving
# How to Make It:
01 -
Bring a large saucepan of salted water to a boil. Grate garlic and ginger for use in the broth.
02 -
Heat vegetable oil in a large pot over medium heat. Add grated garlic and ginger and sauté until aromatic, about 1 minute.
03 -
Add chicken broth, coconut milk, soy sauce, fish sauce, toasted sesame oil, brown sugar, Thai red curry paste, and lime juice to the pot. Stir to incorporate all ingredients. Bring the mixture to a boil, then reduce to a gentle simmer for 5 minutes.
04 -
Cook gyozas or potstickers in the boiling salted water according to package instructions, typically 2 to 3 minutes. Drain carefully.
05 -
Divide the cooked dumplings among bowls. Ladle the hot coconut curry broth over the dumplings. Garnish with chopped chives and optional fresh vegetables as desired.
# Extra Tips:
01 -
For added depth, use a combination of your favorite vegetables such as sautéed bok choy, snap peas, or mushrooms. Adjust the level of Thai red curry paste to suit your preferred heat.