Thai Coconut Curry Dumpling Soup Recipe

Why You’ll Love This Recipe

I love this recipe because it brings together some of the best flavors of Thai cuisine in one simple dish. The rich and creamy coconut milk combines so beautifully with the spicy red curry paste, creating a broth that’s perfectly balanced. And the gyozas (or potstickers) bring in a lovely texture and heartiness, making the dish a full meal. It’s also incredibly easy to prepare, with minimal prep work required, which means I can enjoy a comforting bowl of soup in no time. Plus, it’s customizable—I can add any vegetables I have on hand, making it a perfect dish for using up what’s in my fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

20 gyozas or potstickers

1 tbsp vegetable oil

4 garlic cloves, grated

1 tsp grated ginger

4 cups chicken broth

1 can (14 oz/400 ml) unsweetened coconut milk, full fat

1 tbsp low sodium soy sauce

1 tbsp fish sauce

1 tsp toasted sesame oil

3 tbsp Thai red curry paste

1 tsp brown sugar

2 tbsp lime juice

Chopped chives, for serving

Your favorite vegetables, optional, for serving

Directions

Before you start cooking, get everything prepped: bring a large saucepan of salted water to a boil and grate the garlic and ginger.

Heat the vegetable oil over medium heat in a large pot. Add the garlic and ginger and sauté for about 30 seconds until fragrant.

Pour in the chicken broth and coconut milk, stirring to combine. Add the soy sauce, fish sauce, sesame oil, brown sugar, Thai red curry paste, and lime juice. Stir until the curry paste is fully dissolved.

Bring the soup to a boil and let it simmer for about 5 minutes to allow the flavors to meld together.

Meanwhile, add the gyozas to the saucepan of boiling water and cook them according to the package directions, which should take about 2-3 minutes. Once done, drain the gyozas.

Divide the gyozas between serving plates. Pour the hot coconut soup over them and top with chopped chives. You can also add your favorite veggies for some extra freshness and flavor.

Enjoy your delicious Thai Coconut Curry Dumpling Soup!

Servings and Timing

Servings: 4

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Variations

Vegetarian Version: To make the soup vegetarian, swap the chicken broth for vegetable broth and use plant-based gyozas.

Additional Veggies: Feel free to add any veggies you like, such as bell peppers, spinach, or mushrooms, to enhance the flavor and nutrition.

Spicy Kick: For those who love spice, add extra Thai red curry paste or a dash of chili flakes to the broth for more heat.

Noodles: Instead of gyozas, I sometimes use rice noodles or udon noodles for a twist on the traditional dumplings.

Storage/Reheating

Storage: This soup can be stored in an airtight container in the fridge for up to 3 days. The gyozas will absorb some of the broth, but the soup will still be flavorful.

Reheating: Reheat the soup gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a little more chicken broth or coconut milk to reach your desired consistency.

FAQs

How can I make this soup spicier?

If you want more heat, I recommend adding extra red curry paste or a bit of chili flakes. You can also add fresh sliced chili peppers for an added kick.

Can I use frozen vegetables in the soup?

Yes! Frozen vegetables work great in this soup. Simply add them to the broth while it’s simmering, and they’ll cook through as the soup heats up.

What if I don’t have Thai red curry paste?

If you don’t have Thai red curry paste, you can use another type of curry paste or make your own blend with spices like cumin, coriander, turmeric, and paprika for a similar flavor profile.

Can I use a different type of dumpling?

Absolutely! While gyozas or potstickers are my go-to, you can also use other dumplings like dumplings with shrimp or pork filling. Feel free to get creative with your favorite type of dumplings.

Is this recipe gluten-free?

If you use gluten-free soy sauce and dumplings that are gluten-free, this recipe can be made gluten-free. Just make sure to check the ingredients on the soy sauce and dumplings.

Conclusion

This Thai Coconut Curry Dumpling Soup is a quick and flavorful meal that’s perfect for busy weeknights or whenever I crave something comforting yet exciting. The rich, creamy coconut broth combined with the warmth of the red curry paste and the heartiness of the gyozas makes for a delicious, satisfying dish. Plus, with the option to customize it with my favorite veggies, this soup is endlessly versatile. Give it a try and enjoy a bowl of creamy, spicy goodness!

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