Description
A cozy, flavorful soup featuring savory gyozas in a creamy coconut broth infused with Thai red curry paste.
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 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
- Prep the water: Bring a large saucepan with salted water to a boil.
- Grate the ingredients: While waiting for the water, grate the garlic and ginger.
- Sauté the aromatics: In a large pot, heat the vegetable oil over medium heat. Add the grated garlic and ginger, sautéing for about 30 seconds until fragrant.
- Build the broth: Pour in the chicken broth and coconut milk. Stir in soy sauce, fish sauce, sesame oil, brown sugar, Thai red curry paste, and lime juice. Mix until the curry paste is fully dissolved.
- Simmer: Bring the mixture to a boil and let it simmer for about 5 minutes to meld all the flavors.
- Cook the gyozas: Meanwhile, add the gyozas to the boiling water and cook according to package directions, usually about 2-3 minutes. Drain when ready.
- Serve: Divide the gyozas among bowls, ladle the hot coconut soup over them, and garnish with chives or your favorite toppings.
Notes
For added flavor, consider garnishing with fresh herbs like cilantro or Thai basil. Serve with jasmine rice to soak up the broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg