Thai Coconut Dumpling Soup Recipe

A fragrant and ultra-creamy dish that’s ready in just 15 minutes. This recipe is incredibly versatile, allowing you to customize it with your favorite dumplings and vegetables. Picture a slightly spicy, rich broth combined with frozen potstickers or gyozas for a meal that’s as effortless as it is delicious!
FULL RECIPE: www.servingdum...
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/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
Get your prep done before you start cooking: Bring a large sauce pan with salted water to a boil. Grate the garlic cloves and ginger.
Heat oil over medium in a large pot. Add garlic and ginger, sauté for 30 seconds. Pour in chicken broth and coconut milk. Add soy sauce, fish sauce, sesame oil, brown sugar, Thai red curry paste and lime juice. Stir until the red curry paste is dissolved. Bring to a boil and simmer for 5 minutes.
Meanwhile, add gyozas to the sauce pan with boiling water and cook according the package directions, about 2-3 minutes. When ready, drain.
Divide the gyozas between plates, serve with hot coconut soup. Top with chives or your favorite toppings. Add veggies for a hit of green.
Enjoy!