Coconut Curry Soup with Dumplings

You catch the smell through the steam vent and suddenly you are starving. It's that rich mix of coconut and curry that hits your nose before you even open the lid. You spot the steam swirling out in waves, and your mouth starts watering faster than you expect.

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Inside the pot, those gyozas float in a creamy, pinkish broth that's got a spicy little kick to it. You notice the steam cues telling you the soup is just about ready to dive into. Your tummy rumbles, reminding you how good this is gonna taste.

It feels like such a treat to get a warm bowl ready so quick. You didn't have to wait around all day for the flavors to come through. This soup hits that perfect spot between fast and flavorful. You just know once you take that first spoonful, you'll be hooked.

What Makes Pressure Cooking Win Every Round

• It speeds up cooking like nobody's business so you get dinner ready quick.
• The pressure trap seals in flavors making every bite richer and more intense.
• You get that tender pull from gyozas without mushy mess by controlling cooking time.
• Quick release lets you open the pot promptly, so food won’t overcook.
• Less heat and less mess means your kitchen stays cleaner, which everyone appreciates.

Your Simple Ingredient Checklist

• 20 gyozas or potstickers to add that chewy, juicy dumpling fun.
• 1 tablespoon vegetable oil to sauté garlic and ginger.
• 4 garlic cloves, grated for that sharp, bright punch you gotta have.
• 1 teaspoon grated fresh ginger giving a warm spicy zing.
• 4 cups chicken broth as the savory base for your soup.
• One 14 oz (400 ml) can full fat, unsweetened coconut milk to keep it creamy and smooth.
• 1 tablespoon low sodium soy sauce for a salty umami zip.
• 1 tablespoon fish sauce to bring the classic Thai depth.
• 1 teaspoon toasted sesame oil, just a splash for nuttiness.
• 3 tablespoons Thai red curry paste to pack that punch of flavor and color.

• 1 teaspoon brown sugar balances the heat and sharpness.
• 2 tablespoons lime juice adds a tangy brightness.
• Chopped chives for garnish, fresh and green.
• Your favorite veggies optional like snap peas or bell peppers if you want to make it heartier.

The Full Pressure Cooker Journey

• Heat your pressure cooker pot on medium and pour in that vegetable oil first.
• Add grated garlic and ginger, sauté for about a minute or two till they smell amazing.
• Stir in the Thai red curry paste, keep it cooking a couple minutes so the flavors wake up real nice.
• Now pour in the chicken broth and bring it gently to a simmer before you seal the cooker.
• Pour coconut milk, soy sauce, fish sauce, and toasted sesame oil in, stirring well so everything blends.
• Lock the lid and pressure cook for about 5 mins, then use a quick release to open the valve carefully.
• Add your gyozas to the hot soup and cook with the lid off for 5 to 7 minutes until they have that tender pull.
• Taste it, maybe add lime juice or a little more soy sauce if you want, then ladle into bowls.

Valve Hacks You Need to Know

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• Quick release is your buddy when you want to stop cooking fast and keep dumplings tender, not soggy.
• Natural release lets the flavors settle but can overcook dumplings if you're not careful.
• Use slow release to avoid splatter if your soup is extra thick or full of chunks.
• Always keep a towel handy over the valve during releases, steam can surprise ya.
• Listen for steam cues; when the hissing slows down, the pressure's almost gone and it’s safe to open the lid.

That First Bite Moment

You scoop up a dumpling with a big swirl of that creamy coconut curry broth. The soup feels warm and silky on your tongue.

The gyoza offers this tender pull and juicy burst inside, full of savory flavors. That little chili kick waltzes in but doesn’t overwhelm you.

Your taste buds notice the balance between coconut sweetness, lime tang, and the rich red curry heat. It's like a little dance party in your mouth.

Chives add just the right fresh pop and crunch, making every bite feel special. You can’t help but smile with that first lick of soup down your chin.

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Smart Storage That Actually Works

• Store any leftover soup in an airtight container in the fridge and eat within 3 days for the best flavor.
• If you got extra gyozas, keep them separate so they don’t get mushy soaking in the broth.
• For longer trips, freeze the soup without dumplings and thaw gently before adding fresh ones when reheating.

Everything Else You Wondered About

• Can I use frozen gyozas? Absolutely yup. Just toss them in straight from the freezer, but add a minute or two to cooking.
• What veggies work best? Crunchy things like snap peas, bell peppers, or baby corn fit great.
• Can I swap chicken broth for vegetable broth? Sure thing. It'll change flavor a bit but still tasty and cozy.
• How spicy is this soup? Pretty flexible. Add more or less curry paste to match your heat love level.
• Should I brown the gyozas first? Not necessary here since they cook in the soup, but for extra crispness, you can pan-fry before adding.
• How do I avoid overcooking dumplings? Use quick release after pressure cooking and add gyozas at the end with lid off for tender but not mushy texture.

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Thai Coconut Curry Dumpling Soup

Fragrant and ultra-creamy Thai coconut soup with tender dumplings and bold curry flavor, ready in just 15 minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 450 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 20 Gyozas or potstickers
• 1 tablespoon Vegetable oil
• 4 Garlic cloves grated
• 1 teaspoon Fresh ginger grated
• 4 cups Chicken broth
• 1 can Coconut milk 14 oz (400ml), full fat, unsweetened
• 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
• Chopped chives for garnish
• Vegetables optional, like snap peas or bell peppers

Instructions

 

Instructions

• Heat your pressure cooker pot on medium and pour in the vegetable oil.
• Add grated garlic and ginger, sauté for 1–2 minutes until fragrant.
• Stir in the Thai red curry paste and sauté for 2 minutes.
• Pour in the chicken broth and bring to a simmer.
• Add coconut milk, soy sauce, fish sauce, and sesame oil. Stir well to combine.
• Lock the lid and pressure cook for 5 minutes. Use quick release to release pressure.
• Add gyozas to the hot soup and cook uncovered for 5–7 minutes until tender.
• Taste and adjust seasoning with lime juice or soy sauce as needed.
• Ladle into bowls and top with chopped chives and optional veggies. Serve hot.

Notes

To store, keep soup and gyozas separate. Freeze broth for meal prep ease.