Description

A rich and comforting soup featuring savory dumplings swimming in a fragrant Thai red curry broth infused with coconut milk, ginger, garlic, and a tangy splash of lime. Perfect for a cozy meal packed with bold flavors.

Ingredients

Scale

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), for serving

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Instructions

Heat vegetable oil in a large pot over medium heat. Add grated garlic and ginger; sauté until fragrant, about 1-2 minutes.
Stir in Thai red curry paste and cook for another minute to release the aromas.
Pour in chicken broth and coconut milk; stir well to combine.
Add soy sauce, fish sauce, toasted sesame oil, and brown sugar. Bring soup to a gentle simmer.
Carefully add gyozas or potstickers to the soup. Cook according to package instructions, usually 5-7 minutes, until dumplings are cooked through and tender.
Stir in lime juice just before serving.

Serve hot, garnished with chopped chives and your choice of vegetables if desired.

Notes

Add vegetables like spinach, bok choy, or mushrooms for extra nutrition and texture.

Adjust spiciness by varying the amount of red curry paste.

For vegetarian version, substitute vegetable broth and use tofu dumplings.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stove-top simmering
Cuisine: Thai-inspired