Thai Coconut Curry Soup
This Thai Coconut Curry Soup elevates a simple soup into a vibrant dinner idea with its aromatic Thai-inspired broth and tender dumplings. The creamy coconut milk, spicy red curry paste, and zesty lime juice create a perfectly balanced Thai Coconut Curry that’s both comforting and exciting. Using frozen gyozas or potstickers makes it incredibly convenient, while the option to add vegetables or adjust the spice level ensures it suits any palate. This Coconut Curry Soup is a versatile, flavor-packed dish that’s perfect for weeknights or entertaining.
Ingredients
- 20 frozen gyozas or potstickers chicken, pork, shrimp, or veggie filling
- 1 tbsp vegetable oil
- 4 garlic cloves grated
- 1 tsp grated fresh ginger
- 4 cups chicken broth or vegetable broth for vegetarian
- 1 can 14 oz/400 ml full-fat unsweetened coconut milk
- 3 tbsp Thai red curry paste adjust to taste
- 1 tbsp low-sodium soy sauce
- 1 tbsp fish sauce or extra soy sauce for vegetarian
- 1 tsp toasted sesame oil
- 1 tsp brown sugar
- 2 tbsp lime juice
- Chopped chives for garnish
- Optional vegetables e.g., spinach, bok choy, shredded carrots, or shiitake mushrooms
Instructions
- Sauté Aromatics: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 4 grated garlic cloves and 1 tsp grated ginger, sautéing for 1 minute until fragrant.
- Build the Broth: Stir in 3 tbsp Thai red curry paste and cook for 30 seconds to release its aroma. Add 4 cups chicken broth, 14 oz coconut milk, 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp sesame oil, and 1 tsp brown sugar. Stir to combine and bring to a gentle simmer.
- Cook the Dumplings: Add 20 frozen gyozas or potstickers to the simmering broth. Cook for 3-5 minutes (or per package instructions) until heated through and tender. If using optional vegetables (e.g., spinach or bok choy), add them in the last 1-2 minutes of cooking.
- Finish and Serve: Stir in 2 tbsp lime juice to brighten the flavors. Taste and adjust with more curry paste or lime juice if desired. Ladle into bowls, garnish with chopped chives, and serve hot with optional toppings like chili crisp or extra lime wedges for this Thai Coconut Curry Soup.
Notes
- Adjust Spice: Start with 1-2 tbsp curry paste for mild flavor; add more or sambal oelek for heat in this Thai Coconut Curry Soup.
- Use Fresh Aromatics: Fresh garlic and ginger enhance the depth of this Coconut Curry Soup.
- Don’t Skip Lime: Its acidity balances the richness, making it essential for this dinner idea.
- Cook Dumplings Properly: Follow package instructions to avoid overcooking in this Thai Coconut Curry.
- Add Veggies Late: Toss in delicate greens at the end to retain texture in this Coconut Curry Soup.