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) full-fat coconut milk
3 tbsp Thai red curry paste
1 tbsp low-sodium soy sauce
1 tbsp fish sauce
1 tsp toasted sesame oil
1 tsp brown sugar
2 tbsp lime juice
Chopped chives, for garnish
Optional: bok choy, mushrooms, baby corn
Directions:
Heat the oil in a pot over medium heat. Sauté the garlic and ginger for 30 seconds until fragrant.
Stir in the curry paste, soy sauce, fish sauce, sesame oil, and brown sugar. Cook for 1 minute, allowing the flavors to meld.
Add the chicken broth and coconut milk to the pot. Simmer for 5 minutes, letting the soup develop its rich flavor.
Cook the dumplings separately according to package instructions, then drain them well.
Place the cooked dumplings in bowls, pour the hot broth over them, and top with chopped chives and any optional vegetables you desire. Serve warm and enjoy!
Nutritional Information:
⏰ Prep Time: 5 minutes | Total Time: 15 minutes
🔥 Kcal: Approximately 450 kcal per serving | 🍽️ Servings: 4 servings