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