Thai coconut curry dumpling soup. A fragrant and ultra-creamy dish that’s ready in just 15 minutes. This recipe is incredibly versatile, allowing you to customize it with your favorite dumplings and vegetables. Picture a slightly spicy, rich broth combined with frozen potstickers or gyozas for a meal that’s as effortless as it is delicious!
Love super fast Asian-inspired soup recipes? Try my Coconut gojuchang noodle soup or Spicy coconut curry ramen.
Why you’ll love this dumpling soup recipe
This recipe is destined to become your new go-to for quick and easy meals year-round. It pairs frozen dumplings with all the beloved flavors of Thai cuisine, delivering an impressive taste in minutes.
What’s more, it’s incredibly versatile—customize it with your choice of gyozas or potstickers, add your favorite veggies and toppings, and even experiment with extras like chili crisp or miso to elevate the flavor. Don’t hesitate to make it your own and enjoy endless variations!
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
What’s the difference between gyozas and potstickers
Potstickers and gyozas are both types of dumplings. ‘Dumplings’ is a collective name that includes various filled dough pockets from around the world. While both share similarities, they hail from different culinary traditions and have distinct characteristics. Potstickers are Chinese dumplings, often larger, whereas gyozas are the Japanese version, typically smaller, with thinner dough, and more finely chopped fillings.
Thai coconut curry dumpling soup ingredients
- Dumplings: I used gyozas, but feel free to use any frozen dumplings you like, such as potstickers, wontons, mandu, jiaozi, or har gow. Choose your filling: chicken, pork, beef, shrimp or veggies.
- Garlic and Ginger: These are essential for enhancing flavor. Add extra garlic if you’re a garlic enthusiast.
- Thai Red Curry Paste: Select a high-quality brand. Start with 1 tablespoon and adjust according to your taste.
- Chicken Broth: You can substitute with vegetable broth if preferred.
- Coconut Milk: For the best results, use unsweetened full-fat coconut milk for a rich and creamy texture.
- Brown Sugar: Balances the flavors of the soup.
- Low Sodium Soy Sauce and Fish Sauce: These add saltiness and complexity, enriching the overall flavor.
- Lime Juice: Adds a fresh, zesty kick. Lemon juice can be used as an alternative if preferred.
- Sesame Oil: Adds a rich, aromatic essence that enhances the dish’s flavor profile.
Helpful tips
- Feel free to enhance your broth with a variety of veggies such as spinach, baby kale, shredded carrots, bok choy, edamame, broccoli rabe, sugar snap peas, shiitakes or baby corn.
- Adjust the spice level to suit your taste: start with 1 or 2 tablespoons of Thai red curry paste for a mild soup, or increase to 3 or 4 tablespoons for a spicier kick. For an extra burst of heat, consider adding a tablespoon of sambal oelek.
- Don’t forget the lime, its acidity will balance out the sweet and spicy flavors, bringing harmony to the dish.
Can I make this soup beforehand?
Yes, you can prepare the soup ahead of time. Make it up to 3 days in advance, and then simply reheat and cook the dumplings when you’re ready to enjoy. For even more convenience, consider making a larger batch and freeze individual portions for a quick and easy dinner option.
Storage tips
- Store the soup and dumplings separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth first, then add the dumplings.
- For longer storage, you can freeze the broth in portions for up to 3 months. Simply thaw, warm up, and add frozen dumplings for a quick and easy dinner.
Thai Coconut Curry Dumpling Soup
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 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
Instructions
- 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.
- 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 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!
Video
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