Description
Thai Coconut Curry Dumpling Soup is a fragrant, creamy, and slightly spicy comfort food ready in just 15 minutes. With a rich coconut curry broth and tender dumplings, it’s a quick, customizable meal perfect for busy weeknights.
Ingredients
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 full-fat coconut milk
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 (spinach, bok choy, bell peppers, etc.)
Instructions
- Bring a large pot of salted water to a boil. Grate garlic and ginger while waiting.
- Heat vegetable oil in a large pot over medium heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
- Pour in chicken broth and coconut milk. Stir in soy sauce, fish sauce, sesame oil, red curry paste, brown sugar, and lime juice. Mix until curry paste dissolves. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Meanwhile, cook dumplings in boiling water according to package instructions (about 2-3 minutes). Drain well.
- Divide dumplings into serving bowls. Pour hot coconut curry soup over dumplings.
- Top with chopped chives and optional vegetables. Serve immediately.
Notes
- Make vegetarian by using vegetable broth and veggie dumplings.
- Add noodles for a heartier meal.
- Adjust spice by increasing or reducing red curry paste.
- Swap fish sauce with soy sauce or vegan fish sauce for a vegan option.
- Store leftovers up to 3 days; reheat gently and thin with broth if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
