Thai Coconut Curry Dumpling Soup
A fragrant and ultra-creamy dish that’s ready in just 15 minutes, perfect for customizable dumplings and vegetables.
Equipment
- large sauce pan
- large pot
Ingredients
Dumplings
- 20 pieces gyozas or potstickers
Broth and Sauce
- 1 tablespoon vegetable oil
- 4 cloves garlic grated
- 1 teaspoon grated ginger
- 4 cups chicken broth
- 1 can (14 oz)/400 ml unsweetened coconut milk full fat
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 3 tablespoon Thai red curry paste
- 1 teaspoon brown sugar
- 2 tablespoon lime juice
Garnish
- chopped chives for serving
- your favorite vegetables optional, for serving
Instructions
Preparation
- Get your prep done before you start cooking: Bring a large sauce pan with salted water to a boil. Grate the garlic cloves and ginger.
Cooking
- Heat oil over medium in a large pot. Add 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 is dissolved. Bring to a boil and simmer for 5 minutes.
- Meanwhile, add gyozas to the sauce pan with boiling water and cook according to the package directions, about 2-3 minutes. When ready, drain.
- Divide the gyozas between plates, serve with hot coconut soup. Top with chives or your favorite toppings. Add veggies for a hit of green. Enjoy!
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 49gProtein: 10gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 9mgSodium: 1844mgPotassium: 249mgFiber: 5gSugar: 10gVitamin A: 1781IUVitamin C: 17mgCalcium: 81mgIron: 3mg
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